Country White Gravy
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What is more comforting than a warm buttermilk biscuit smothered in country white gravy served aside sausage or fried chicken? This homemade gravy recipe is quick, easy, delicious, and worth every bite.
This Country White Gravy recipe is super easy to make, and very versatile. Unlike most brown gravies, which are made with stock or broth of some sort, this white gravy is made with milk (and butter, flour, and pepper). That gives it a creamy richness that sets it apart from other gravies.
It’s basically a white sauce or béchamel that is seasoned with pepper.
This white pepper gravy can be served over biscuits, mashed potatoes, fried chicken or chicken fried steak. It’s a cranked-up version of a basic white sauce made from roux – which is a paste made from equal parts butter and flour. The trick in making a roux is to whisk it constantly while it is cooking so the sauce doesn’t have a raw flour taste. But don’t let it burn!
This homemade gravy is rich and peppery and delicious all on its own. It’s comfort food, through and through. You can also step it up a notch and add cheese to the gravy for extra richness, or you can add some crumbled and cooked sausage for a yummy sausage gravy to serve over biscuits and alongside eggs.
If you love brown gravies, you’ll adore my Sausage Gravy and Hawaiian Loco Moco Gravy. If you haven’t tried that yet, please do! And while not really a gravy, my Swedish Meatball sauce is a distant cousin of this Country White Gravy.
Ingredients
This homemade white gravy recipe is made with five simple ingredients that I am sure you have in your pantry at this very minute.
- Butter – Unsalted sweet cream butter is the fat in this recipe.
- Flour – All-purpose flour is what I used, but you can even use a gluten-free flour blend.
- Whole milk – You can use 2% if you don’t have whole milk, but I wouldn’t use low-fat or skim – you’ll sacrifice richness and flavor.
- Salt and pepper – These seasonings actually play a key role in the flavor profile of this gravy. White pepper can be used – it has a distinct flavor of its own. But the black pepper gives the gravy its signature speckled appearance!
How to Make Country White Gravy
This homemade white country gravy is really just a version of a white or bechamel sauce made from a roux. Be careful not to undercook or overcook the roux – make sure you whisk constantly during that phase.
- Melt butter in a 10-inch skillet over medium-high heat.
- Add the flour and cook, whisking constantly, for 3-5 minutes.
- Slowly whisk in the milk until smooth. Let the gravy cook until it thickens.
- Stir in the salt and pepper then adjust to taste.
- Serve immediately.
Variations
You can adjust the amount of salt and black pepper seasoning in this recipe to suit your personal preferences. If you want a little extra decadence in the sauce, mix in some shredded cheddar cheese (drizzle it over steamed broccoli), or for a true southern biscuits and gravy breakfast, stir in some crumbled and browned sausage and pour that sauce over a warmed buttermilk biscuit. Thank me later.
Storage
Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. If you want to freeze it, cool for 2 hours then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator.
Tips
This easy white gravy recipe is fairly foolproof. However, if your gravy is too thick or too thin and watery, don’t fret!
To thin the sauce, just add milk or cream to it. The easiest way to thicken gravy is to let it simmer a little longer. Or, you can make a cornstarch slurry – mix a little water in with a teaspoon of cornstarch.
Country White Gravy
Ingredients
- 4 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- ¼ teaspoon salt
- ½ teaspoons black pepper
Instructions
- Melt butter in a 10-inch skillet over medium-high heat.
- Add the flour and cook, whisking constantly, for 3-5 minutes.
- Slowly whisk in the milk until smooth. Let the gravy cook until it thickens, about 2 minutes.
- Stir in the salt and pepper then adjust to taste.
- Serve immediately.
Notes
Make ahead tips
Refrigerate – Cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Freeze – Cool for 2 hours then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat over low heat and add a little cream if the sauce is too thick. Makes about 2 cups.Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.