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updated Oct 20, 2023
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In a matter of minutes, this gravy can be whipped up to become the perfect creamy, savory topping for your favorite dishes.
Serves6Makes2 cupsCook10 minutesJump to Recipe
Jump to Recipe
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In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: butter, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. It’s the kind of recipe that can be used so often, that you will find you soon have it committed to memory. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers.
What Is White Gravy Made of?
White gravy is made with just five easy ingredients. It begins with a roux made with butter and flour and is thinned to the perfect pouring or spooning consistency using milk. White gravy is simply seasoned with salt and pepper before serving.
What’s the Difference Between Country Gravy and White Gravy?
Country gravy and white gravy are names that are frequently used interchangeably for similar sauces. Sometimes country gravy uses bacon grease in place of the butter as the fat to make the roux.
What to Serve with White Gravy
White gravy is delicious when served over homemade biscuits or mashed potatoes. It can also be used as a creamy blanket for chicken fried steak or pork chops as well.
White Gravy Recipe
In a matter of minutes, this gravy can be whipped up to become the perfect creamy, savory topping for your favorite dishes.
Cook time 10 minutes
Makes 2 cups
Serves 6
Nutritional Info
Ingredients
- 4 tablespoons
(1/2 stick) unsalted butter
- 1/4 cup
all-purpose flour
- 2 cups
whole or 2% milk
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
Instructions
Melt 4 tablespoons unsalted butter in a medium saucepan over medium-low heat. Add 1/4 cup all-purpose flour and whisk continuously until the mixture has a toasty aroma and becomes a deep golden hue, 3 to 5 minutes. (The roux will thin out a bit as it continues to cook.)
Whisking constantly, slowly add 2 cups milk a 1/2 cup at a time. The mixture will seize up at first. Don’t worry, just keep slowly adding the milk and whisking constantly — it will become smooth and creamy. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and whisk to combine.
Continue to whisk and cook until the gravy is thickened to your desired consistency, 3 to 5 minutes. It should fall in a thick stream from a spoon, but not clump. Taste and season with more kosher salt and black pepper as needed.
Recipe Notes
Variations: For a spicier white gravy, add a small pinch of cayenne pepper.
Storage and freezing: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
