White Gravy
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.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Create the Roux
- b.In a medium skillet or saucepan, melt the butter over medium heat.
- c.Sprinkle in the all-purpose flour and immediately begin whisking to form a smooth paste (the roux).
- d.Cook the roux, whisking constantly, for about 2 minutes. It should be a pale blonde color and smell slightly nutty. This step is crucial to cook out the raw flour taste.
- 2
Step 2
- a.Incorporate the Milk
- b.While whisking vigorously, slowly pour in about half a cup of the warmed milk. The mixture will seize up and form a very thick paste.
- c.Continue whisking until the paste is completely smooth and free of lumps.
- 3
Step 3
- a.Build and Thicken the Gravy
- b.Gradually stream in the remaining milk while continuing to whisk constantly. This slow addition ensures a silky, lump-free gravy.
- c.Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
- d.Let the gravy cook for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Remember it will thicken more as it cools.
- 4
Step 4
- a.Season and Serve
- b.Remove the skillet from the heat.
- c.Stir in the salt, coarsely ground black pepper, and optional cayenne pepper.
- d.Taste and adjust the seasoning if necessary. Serve immediately while hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the smoothest gravy, use slightly warmed milk. Adding cold milk to the hot roux can cause it to seize and create lumps.
- 2A whisk is your best friend for this recipe. Use it constantly when adding the milk to ensure a silky-smooth texture.
- 3The gravy will thicken significantly as it cools. If it becomes too thick, simply whisk in a splash more milk when reheating on the stovetop.
- 4Don't be shy with the black pepper; it's a key flavor in classic country gravy.
- 5If your gravy does get lumpy, you can pour it through a fine-mesh sieve to smooth it out.
Adapt it for your goals.
Sausage Gravy
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.
Bacon GravyBacon Gravy
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.
Herbed GravyHerbed Gravy
Add 1/2 teaspoon of dried sage or thyme to the flour when making the roux for a fragrant, herby twist.
Why this is on our healthy list.
Source of Calcium
Made with two cups of milk, this gravy provides a good source of calcium, which is essential for maintaining strong bones and teeth.
Provides Energy
The combination of fats from the butter and carbohydrates from the flour offers a quick source of energy.
Frequently asked questions
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.