Creamy and delicious homemade white gravy is perfect over mashed potatoes, chicken fried steak, or homemade biscuits.
Made with three simple ingredients and easy-to-follow steps.
Country gravy
Making homemade gravy isn't difficult, but it seems to be one of those recipes that many people are afraid to make. There's no need to be frightened any longer! I have been making gravy since I was a teenager and learned everything from my mom. I'll show you exactly how to make homemade white gravy in just a few simple steps.
White gravy is also called country gravy or milk gravy. Growing up, we always called it milk gravy. But any name will do!
Serve this tasty gravy over Yukon gold mashed potatoes or red mashed potatoes.
Ingredients for making country gravy
This section reviews the best ingredients and substitutions for this recipe. For an exact list of ingredients and quantities, check the recipe card below.
- Butter - I use regular salted butter in this recipe.
- Milk - Use whole milk or 2% milk.
- Flour - The flour thickens the gravy. Use all-purpose flour.
- Seasoning - Salt, pepper, and garlic powder.
How to make white gravy
In this section, I share step-by-step photos, cooking methods, techniques, and a general overview. For detailed instructions, temperatures, and timing, check the printable recipe card below.
- Melt butter in a large skillet over medium heat.
- Stir in flour and cook for 2-3 minutes until bubbly and slightly browned. This is called a roux. Whisk the entire time while the roux is browning.
- Slowly whisk in the milk. Cook over medium heat until the milk begins to thicken, whisking often to prevent scorching.
- Add seasonings and turn the heat to low.
- Continue whisking until the gravy reaches the desired thickness.
- Serve right away while still hot.
Tips for making creamy white gravy
- Use a heavy skillet. It will help diffuse the heat and prevent scorching. If you only have a thin skillet, reduce heat to low.
- Whisk milk in slowly. This will help prevent lumps from forming. If small lumps do form, whisk to help remove them. You can strain your gravy through a sieve to remove any lumps if needed.
- Whole milk will make the creamiest gravy.
Kitchen terminology
- Roux is a cooking term for flour and fat mixed together and used to thicken sauces. Roux usually consists of equal parts of flour and butter that are cooked together before the liquid is added.
Variations on white gravy
- Add crumbled cooked breakfast sausage to the gravy after it has thickened.
- For a bit of heat, add a pinch of red pepper flakes when you are adding the seasonings.
- If serving with chicken fried steak or fried chicken, use the same pan you fried with. Replace the butter with the grease leftover from frying (measure 4 tablespoons and discard any remaining.) Include any browned bits left in the pan.
Frequently asked questions
Yes, you can make this gravy ahead of time. Allow gravy to cool and cover with plastic wrap pressed onto the surface of the gravy. Reheat in a saucepan over low heat. You may need to add 1-2 tablespoons of milk to achieve the right consistency.
More from Beyond The Chicken Coop
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Check out all my delicious side dishes!
White Gravy Recipe
Equipment
- Whisk
Ingredients
- 4 tablespoons butter (regular salted butter)
- ¼ cup flour
- 2 cups milk (whole milk or 2%)
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon garlic powder
Instructions
- Melt butter in a large skillet over medium heat.4 tablespoons butter
- Stir in flour and cook for 2-3 minutes until bubbly and slightly browned. Whisk the entire time while it is browning.¼ cup flour
- Slowly whisk in milk. Cook over medium heat until the milk begins to thicken. Whisk often to prevent scorching.2 cups milk
- Add seasonings and turn heat to low.½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon garlic powder
- Continue whisking until the gravy reaches desired thickness.
- Serve hot.
Notes
- Use a heavy skillet. It will help diffuse the heat and prevent scorching. If you only have a thin skillet, reduce heat to low.
- Whisk milk in slowly. This will help prevent lumps from forming. If small lumps do form, whisk to help remove them. You can strain your gravy through a sieve to remove any lumps if needed.
- Whole milk will make the creamiest gravy.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
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