Name: White Gravy Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup Chicken drippings; 2.5 tablespoons All-purpose flour; 2 cups Milk; 0.5 teaspoon Salt; 0.25 teaspoon Black pepper

Okay, friends, let’s talk comfort food. I’m not talking fancy, restaurant-level stuff. I’m talking about the kind of food that wraps you in a warm hug from the inside out. What’s better than a bowl of biscuits smothered in creamy, flavorful butter?What is the best white gravy recipeIt’s like the Southern cousin of béchamel, but way more forgiving and, dare I say, even more delicious. Is this the exact recipe my grandma used to make, and honestly, just the smell of it cooking takes a lot of your breath away? I’m back to my mom’s kitchen. It’s incredibly simple, surprisingly quick, and guaranteed to become a staple in your house, just putting it together. Is it a secret like mine?

What is White Gravy?

So, what exactly *is* white gravy? Well, think of it as a simple sauce made from a roux (that’s just butter and flour cooked together), milk, and seasoning. It’s essentially a blank canvas for flavor. Some people call it country gravy, sausage gravy (if you add crumbled sausage), or even milk gravy. Whatever you call it, it’s a cornerstone of Southern cooking and a seriously versatile condiment. It’s not as thick or rich as some other cream sauces, and it’s definitely got a down-home, comforting vibe that’s hard to resist.

Why you will love this recipe?

What is the reason behind this particular article?What is the best white gravy recipeWhat’s going to be your new best friend? What is the perfect balance of savory and sweet? What I love most about it is how unbelievably easy to make. What are the ingredients to make a good breakfast? What’s a lifesaver on busy weeknights when you need something comforting on the table? Plus, it’s incredibly cost-effective. Flour, butter, milk, salt, pepper – you probably already have most of these things in your pantry. What are some great recipes for biscuits? Is it good over fried chicken, mashed potatoes or even vegetables? I have been known to drizzle it over a breakfast casserole. It elevates any dish. I’ve tried other white gravy recipes, but this one always wins. It’s just… perfect.

How do you make white gravel?

Quick Overview

Making this What is the best white gravy recipeHow do you make a roux? What is the best way to make gravy? What are some good ways to season a tomato with salt and pepper? How do you whisk a roux constantly to avoid lumps and to cook it properly so it doesn’t taste like it’s being sucked up.? Don’t be intimidated, even if you’ve never made gravy before. I promise, you can do this!

Ingredients

For the White Gravy: What is the significance of
* 4 tablespoons unsalted butter: I always use good quality butter for best flavor. * 4 tablespoons all-purpose flour: Can you use gluten-free all-purpose flour blend? * 3 cups whole milk: Whole milk will give you the richest and creamiest gravy. If you prefer, you can use 2%. The consistency will be a bit thinner. I’ve even used almond milk in a pinch, and it works surprisingly well! * 14 teaspoon black pepper: Freshly ground is always best!

How do I follow step

Step 1: Melt the Butter

In a medium saucepan over medium heat, melt the butter. Make sure you don’t let it burn. You just want it melted and shimmering.

Step 2: Make the Roux

Add the flour to the melted butter and whisk constantly until it forms a smooth paste. What is your roux? Continue to cook for about 1-2 minutes, stirring constantly. How do I cook out the raw flour taste and give your gravy a richer flavor? If the roux is a light golden color, be careful not to burn it! Burnt = ruined gravy.

Step 3: Add the Milk

Slowly pour in the milk, whisking constantly to prevent lumps. Seriously, keep whisked! Start with a small amount of milk and whisk it in completely before adding more. If you get lumps, don’t panic! Just keep whisking, and they should eventually disappear. If not, you can strain the gravy through a fine-mesh sieve.

Step 4: Simmer and Thicken

Bring the gravy to a simmer, stirring occasionally. Reduce the heat to low and continue to simmer for about 5-7 minutes or until the gravy has thickened. How do I thicken a paste to your desired consistency? It should be thick enough to coat the back of a spoon. When it cools, it will thicken slightly. Note: It will not be able to hold its shape

Step 5: Season

Remove the gravy from the heat and stir in the salt and pepper. Taste and adjust the seasoning as needed. I sometimes add a pinch of onion powder or garlic powder for extra flavor. What are some good side dishes to serve with hot sauce?

Step 6: Serve Immediately

Serve the What is the best white gravy recipeHot over biscuits, fried chicken, or whatever your heart desires. Enjoy!

What is the best way to serve it?

What are some of my favorite ways to enjoy this creamy dream?For Breakfast:What are biscuits? What are some of the best biscuits smothered in gravy? What are some good breakfast recipes with scrambled eggs and bacon?For Brunch:What is the best gravy to serve with a fried chicken and waffle bar? What is the perfect sweet and savory combination? Mimosas or bellini would be the perfect accompaniment.As a Comforting Side:What is the best way to serve gravy with mashed potatoes? Is it good with pork chops or meatloaf?For a Late Night Snack:I love a bowl of gravy with toast for dinner. It’s so good! Is it easy to write a book?

How do I perfect my white gravel?

What are some of the best tips and tricks I’ve learned over the years?What is the best white gravy recipeIs always perfect?Low and Slow:If you want to cook a roux over medium heat, don’t overheat it. Cook it slowly. Burnt roux = bitter gravy.Constant Whisking:What is the best way to prevent lumps? Use a whisk with thin wires for the best results.Warm Milk:How do you make gravy with warm milk? I usually microwave the milk for about a minute before adding it to the roux.Don’t overcoHow do you cook gravy? If this happens, just add a little more milk to thin it out.Season to Taste: What is your experienceDon’t be afraid to experiment with different seasonings. What are some good substitutes for garlic powder, onion powder or paprika? I also like to add a dash of hot sauce for some kick.What is the Strain if NeedIf you end up with lumps, don’t worry! How do you strain gravy through a fine mesh sieve?Use Good Quality Ingredients: This recipe is simple, so the quality of your ingredients really matters. Use good quality butter and fresh milk for the best flavor.

Storing and Reheating Tips

This white gravy recipe is best served fresh, but if you have leftovers, here’s how to store and reheat them:

Refrigerator Storage: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the gravy in a saucepan over low heat, stirring occasionally. You may need to add a little milk to thin it out, as it will thicken as it cools. You can also reheat it in the microwave, but be sure to stir it every 30 seconds to prevent it from splattering.

I don’t recommend freezing it, as the texture can change and become grainy upon thawing. Best to make it fresh!

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture. Just be aware that the gluten-free version might require a bit more whisking to achieve the same thickness.

Can I use milk alternatives?

Absolutely! I’ve successfully used almond milk, soy milk, and oat milk in this recipe. Just keep in mind that the consistency and flavor may vary slightly depending on the type of milk you use. Whole milk will always give you the richest and creamiest gravy, but milk alternatives are a great option for those with dietary restrictions.

How do I prevent lumps?

The key to preventing lumps is to whisk constantly while adding the milk to the roux. Start with a small amount of milk and whisk it in completely before adding more. Also, make sure your roux is cooked properly before adding the milk. Cooking the roux for 1-2 minutes will help prevent a floury taste and reduce the likelihood of lumps.

Can I add sausage to this gravy?

Yes, you can! To make sausage gravy, simply brown about ½ pound of crumbled sausage in the saucepan before making the roux. Remove the sausage from the saucepan and set aside. Then, proceed with the recipe as written, using the sausage drippings to make the roux. Add the cooked sausage back to the gravy at the end. It’s absolutely delicious!

How can I make this gravy ahead of time?

You can make the gravy ahead of time, but the texture might change slightly upon reheating. To make it ahead, follow the recipe as written and then store the gravy in an airtight container in the refrigerator. When you’re ready to serve it, reheat it in a saucepan over low heat, stirring occasionally. You may need to add a little milk to thin it out, as it will thicken as it cools.

Final Thoughts

So there you have it – my tried and true white gravy recipe! It’s simple, comforting, and incredibly versatile. I truly believe this is a recipe everyone should have in their repertoire. It’s the perfect way to elevate a simple meal or add a touch of Southern charm to any dish. If you’re looking for other easy comfort food recipes, be sure to check out my posts on classic mashed potatoes and buttermilk biscuits. I can’t wait to hear how this recipe turns out for you! Be sure to leave a comment below and let me know what you think. Happy cooking!

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