White Gravy

If you’re hunting for a white gravy recipe that’ll make you want to lick the bowl, you’ve landed in the right spot. This is white country gravy at its best boos: no frills, just pure, creamy goodness. It’s the kind of gravy that begs to be smothered on drop biscuits on a Sunday morning. Get into it.

Ingredient Notes

• Unsalted Butter: or salted. Just cut the salt.
• All-Purpose Flour: Acts as the thickening agent, helping to achieve that creamy, consistent texture we all love in a good gravy.
• Milk: or half-and-half works.

How to make white gravy

1. In a small saucepan, melt butter.
2. Sprinkle in flour and whisk vigorously, creating a paste. Cook for about a minute.
3. Stirring constantly, slowly add milk, a little at a time. Let mixture come to a simmer and continue cooking until gravy is thickened.
4. Stir in salt and pepper and serve immediately.

White Gravy Recipe

Simple, 5 ingredient white gravy recipe perfect for topping country fried steak and chicken, mashed potatoes and more! White gravy is a staple recipe every cook should have in their repiotre.

5 from 7 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

0 minutes mins

Total Time 10 minutes mins

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Author: Jocelyn Delk Adams

Course: Side Dish

Servings: 4 servings

Ingredients

• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 ¼ cup milk
• ▢ ½ teaspoon kosher salt
• ▢ 1/8 teaspoon black pepper

Instructions

• In a small saucepan over medium heat, melt butter. Sprinkle in flour and whisk vigorously, creating a paste. Cook for about 1 minute.
• Stirring constantly, slowly add milk, about ¼ cup at a time, until all the milk is added.
• Let mixture come to a simmer and continue cooking until gravy is thickened, about 3-4 minutes. Stir in salt and pepper and serve immediately.

Notes

Tips for Making the Best White Gravy Recipe

1. Whisking Well: Ensure you whisk the flour into the melted butter thoroughly to avoid any lumps. A smooth roux is key to a lump-free gravy.
2. Temperature Control: Gradually raise the heat after adding the milk. A slow simmer helps thicken the gravy without burning it.
3. Fresh Ingredients: While the recipe is simple, using fresh milk and good-quality butter can elevate the flavor.
4. Taste as You Go: Before pouring it out, give it a taste. Adjust the seasoning if needed. Sometimes, a pinch more salt or a tad more pepper can make all the difference.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 321mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 299IU | Calcium: 96mg | Iron: 0.2mg

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Recipe Tips

1. Whisking Well: Whisk the flour into the melted butter thoroughly. A smooth roux is key to a lump-free gravy.
2. Temperature Control: Gradually raise the heat after adding the milk. A slow simmer helps thicken the gravy without burning it y’all.
3. Taste as You Go: Before pouring it out, give it a taste. Add more salt and pepper if ya need to.

Variations

• Herbs: Stir in some chopped parsley or chives right before serving.
• Meaty Variations: Crumbled cooked sausage or bacon bits can be added for more flavor.

Recipe help

• Why is my gravy lumpy? It’s likely that the flour wasn’t whisked into the butter thoroughly enough. To fix this, you can strain the gravy to remove lumps or use an immersion blender to smooth it out.
• Can I use a milk substitute for this recipe? Yes, you can! Almond, soy, or oat milk can work as alternatives, but remember, the consistency and flavor might vary a bit.
• My gravy is too thin. How can I thicken it? Continue cooking the gravy on low heat, stirring frequently. If it’s still too thin, you can create a slurry with 1 tablespoon of flour and 2 tablespoons of cold milk, then whisk it into the gravy until the desired consistency is reached.
• The gravy tastes too bland. How can I amp up the flavor? Salt and pepper are your best boos here. You might even add a little Worcestershire sauce or cayenne pepper too.
• Can I make this gravy ahead of time for a gathering? Sure can! You can prepare it a day ahead and store it in the refrigerator. When ready to serve, gently reheat it on the stovetop, stirring well to ensure it’s smooth.

More Gravy recipes

• Sawmill Gravy
• Giblet Gravy
• Red Eye Gravy
• Turkey Gravy
• Chicken Gravy
• Brown Gravy

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

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