This country White Gravy recipe is a Southern classic for a reason. It’s perfect for pouring over biscuits, chicken fried steak, mashed potatoes, and fried pork chops.
Table of Contents
Serve this gravy over these homemade Old Fashioned Buttermilk Biscuits.
Easy White Gravy Recipe (Southern-Style Comfort in 15 Minutes)
This gravy is made with five simple ingredients that you probably already have in your kitchen. This easy white gravy recipe doesn’t require bacon grease or pan drippings. Instead, you can ditch the gravy mix packets and enjoy this homemade creamy gravy. This gravy is perfect for Sunday mornings with the family or a simple weeknight dinner.
This is one of my favorite recipes. My kids beg me to make this easy homemade white gravy on a regular basis. Pin this recipe so you can easily access it the next time you want to make it, which I promise, will be soon! You can serve the gravy over buttermilk biscuits, chicken-fried steak, mashed potatoes, chicken tenders, pork chops, or fried chicken.
Ingredients, Cost, and Substitutions
Per Serving Cost: $0.08
Recipe Cost: $2.21
Here’s everything you need to make this white gravy recipe, including substitutions.
- 3 tablespoons unsalted butter ($0.30) – This is our flavorful base. Unsalted butter allows you to control the seasoning and gives the gravy its velvety texture. If you only have salted butter, reduce the added salt to ½ teaspoon. You can also use bacon or sausage drippings instead of butter.
- 3 tablespoons all-purpose flour ($0.06) – Flour teams up with the butter to form a roux, which thickens the gravy. All-purpose works best here, but you can use a 1:1 gluten-free blend if needed.
- 2 cups whole milk ($0.24) – Milk is what gives the gravy its signature creaminess. Whole milk adds the most richness, but 2% still offers excellent results. You can also use unsweetened almond milk or oat milk for a dairy-free version, though the texture may be slightly thinner.
- 1 teaspoon salt ($0.01) – Salt lifts all the flavors and balances the richness. Start with a little less if using salted butter.
- ½ teaspoon black pepper ($0.03) – This is what gives white gravy its kick. Use freshly cracked pepper if possible for the boldest flavor. Love spice? Try adding a pinch of cayenne pepper too.
ADD INS:
- For a hearty breakfast, I like to add a pound of cooked and crumbled breakfast sausage to the gravy. Or just follow this sausage gravy recipe.
- You could also add (2) 8-oz jars of dried beef to the gravy for an easy chipped beef recipe. Serve it over toast.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make White Gravy
Melt butter, whisk in flour to make a roux, slowly add milk, season, and simmer until thick. Done and delicious! Let me show you how:
- Melt the Butter – In a medium skillet or saucepan, melt the butter over medium heat.
- Make the Roux – Whisk in the flour and cook for 1 to 2 minutes. This step removes the raw flour taste and begins the thickening magic.
- Add the Milk Slowly – Gradually whisk in the milk, stirring constantly to prevent lumps from forming. This is the key to that perfectly smooth gravy.
- Simmer and Thicken – Bring the mixture to a low boil, then reduce the heat and let it simmer gently for 5 minutes. Stir in the salt and pepper, then continue to simmer for an additional 10 to 15 minutes, until the sauce has thickened to your desired consistency.
- Serve – Serve hot over biscuits, chicken-fried steak, mashed potatoes, or roasted veggies.
Top Tips for the Best White Gravy
- Whisk constantly when adding milk. This helps prevent lumps and gives the gravy its silky finish.
- Simmer gently, not rapidly. Boiling too hard can break the sauce or make it grainy.
- Taste as you go. Adjust salt and pepper at the end once it’s thickened.
Save The Recipe
Enter your email below & we’ll send a link to this recipe to your inbox & you’ll subscribe for new recipes
White Gravy Recipe
Equipment
- skillet
- whisk
- Measuring spoons
- liquid measuring cup
Ingredients
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups milk whole or 2%
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
MELT BUTTER:
- Melt butter in a medium skillet or saucepan over medium heat.
WHISK IN FLOUR AND MILK:
- Whisk in flour and cook for 1-2 minutes, watching closely.
- Slowly whisk in the milk, constantly whisking so no lumps form.
SIMMER:
- Bring to a low boil, reduce heat, and simmer for 5 minutes.
- Add salt and pepper to taste and continue simmering until the gravy thickens 10-15 minutes.
SERVE:
- Serve immediately over biscuits.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
Nutrition
did you love this recipe?
Share it with me on Facebook and find more recipes on foodfolksandfun for more!
Easy White Gravy Recipe FAQs
One big difference between both types of gravy is the liquid used to make it. White gravy is made with milk, while brown gravy is made with meat drippings and broth.
White gravy is very popular in the south. But the good news is we do not have to travel to the south to enjoy it. You can make it in the comfort of your own home. Bring the flavors of a southern kitchen straight to you because, let’s be honest, southern dishes are some of the best! Happy cooking!
The real “secret” to great gravy isn’t a mystery ingredient. It’s balance and technique. But if we had to pick one ingredient that elevates basic white gravy, it’s black pepper. Freshly cracked black pepper adds just the right bite and depth, giving white gravy its signature Southern flair. A pinch of cayenne can also bring a subtle kick. But just as important is properly cooking the roux (that butter and flour combo) so it loses any raw flour taste and builds a smooth, creamy base.
It depends on the type of gravy and texture you’re going for. Flour is traditional for making white gravy, giving it a rich, creamy consistency that thickens as it simmers. It also helps the gravy hold up well to reheating. Cornstarch, on the other hand, thickens quickly and gives a glossy, slightly lighter texture. It’s better for last-minute thickening or when you want a gluten-free option. For this white gravy recipe, flour is the classic (and best) choice for that smooth, hearty finish.
More Breakfast Recipes
subscribe for new recipes
Get all the latest recipes in your inbox!
connect with us
Make sure to tag #foodfolksandfun on instagram!
I’m getting hungry just looking at this! NOTHING is better than country gravy. Nothing!
This was a standard growing up in my house, often for dinner over rice or biscuits. It sure is a great way to stretch a budget: brings back a lot of memories.
Now this is the gravy that I could make over and over again. Quick to make, and it looks so delicious!
The gravy is delicious and super handy when I’m not cooking any meat to make brown gravy.