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A rich, creamy, and peppery Southern classic, perfect for smothering biscuits, country-fried steak, or fried chicken. This simple country gravy, made from a basic roux, comes together in just 15 minutes.
Create the Roux
Incorporate the Milk
Build and Thicken the Gravy
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A rich, creamy, and peppery Southern classic, perfect for smothering biscuits, country-fried steak, or fried chicken. This simple country gravy, made from a basic roux, comes together in just 15 minutes.
This southern recipe takes 15 minutes to prepare and yields 4 servings. At 206.27 calories per serving with 4.92g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dinner.
Season and Serve
Before making the roux, brown 1/2 lb of breakfast sausage in the skillet, crumbling it as it cooks. Do not drain the fat. Add the flour directly to the cooked sausage and drippings to make the roux, then proceed with the recipe.
Cook 4-5 strips of bacon until crisp. Remove the bacon and crumble it, leaving the rendered fat in the skillet. Use the bacon fat instead of butter to make the roux, and stir the crumbled bacon back in at the end.
Add 1/2 teaspoon of dried sage or thyme to the flour when making the roux for a fragrant, herby twist.
Made with two cups of milk, this gravy provides a good source of calcium, which is essential for maintaining strong bones and teeth.
The combination of fats from the butter and carbohydrates from the flour offers a quick source of energy.
A half-cup serving of this white gravy contains approximately 190-220 calories, primarily from the fat and milk. The exact amount can vary based on the specific ingredients used.
White gravy is considered an indulgent comfort food and is high in calories and saturated fat. It's best enjoyed in moderation. To make a slightly lighter version, you can use 2% milk instead of whole milk.
Lumps typically form for two reasons: adding the milk too quickly, or adding cold milk to the hot roux. To prevent this, warm your milk slightly and add it very gradually while whisking constantly.
Yes, you can make it up to 3 days in advance. Store it in an airtight container in the refrigerator. It will thicken considerably when chilled. Reheat it gently on the stovetop over low heat, adding a splash of milk and whisking until it reaches your desired consistency.
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The cooking process remains the same.