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How To Make White Gravy

Whip your white Gravy in an oven in just a few hours to create the ideal delicious, sweet topping for your most-loved dishes. The basic sauce uses ingredients in your pantry, such as flour, butter, milk, salt and pepper. A little cayenne may be added to the sauce if you want to add some warmth. This recipe is used frequently, and you’ll soon be able to keep it on your list of recipes. Trying the first batch, spooned on top of the biscuits made from buttermilk, is a good idea. The smooth Gravy goes well with the soft, warm layers.

What exactly is white Gravy Made of?

White Gravy is created using just five simple ingredients. The recipe begins with a roux that is made of flour and butter. It is then thinner to get the ideal consistency for spooning or pouring milk. The Gravy can be spiced with pepper and salt before serving.

What’s the Difference Between Country Gravy and White Gravy?

White Gravy and country Gravy are two names often used interchangeably to refer to similar sauces. Sometimes, the country gravy recipe uses bacon grease as an alternative to butter to make the fat in preparing the roux.

Here’s What You’ll Need

4 tbsp. butter
4 tbsp. flour
2 cups milk
Medium Saucepan

How to Make White Gravy

  1. Combine Butter and Flour:

Combine equal portions of the butter and flour in a pan on medium-low heat. Stir until the butter has melted.

  1. Add Milk and Boil:

Add the milk to the mixture, and mix until there aren’t any lumps. The mixture should be heated until it reaches a simmer, and let it to boil for one moment or until it has attained the right consistency. Make sure to stir it constantly.

  1. Season and Serve:

Add salt and pepper. Serve immediately. The best way to serve it is with one of Chef John’s Buttermilk Biscuits.

Country Gravy Ingredients

This homemade country gravy uses only the ingredients you already have in your pantry:

Bacon Fat

Please use bacon grease leftover from the grill (instead of butter) for the roux to give it a meaty taste and the perfect texture.


All-purpose flour makes the Gravy thick and smooth, and stable during the making process.

Salt and Pepper

Gravy is cooked at home in this country with salt and crushed black pepper. However, you can alter the spice according to your preference.


Make sure to use room-temperature milk at room temperature. If you find the Gravy too dense, add more milk and thin it a little.

How to Make Country Gravy

The complete step-by-step instructions are below; however, here’s what you should anticipate when making this country Gravy made from scratch:

Make the Roux

In the skillet. In a bowl, add flour and salt and pepper. Stir until the roux gets dense and golden.

Add the Milk

Whisk in the milk slowly and bring it to a boil.

Cook Until Thick

Continue cooking and stirring until the Gravy is cooked throughout, smooth and rich. If the Gravy becomes too heavy, increase the milk until you get the desired consistency.

How to Store Country Gravy

Let the Gravy be at room temperature before cooling it, and then move it into an airtight container. Could you keep it in the fridge for 3 to 5 days? Warm in the microwave or over the stove.

Can You Freeze Country Gravy?

However, we do not recommend freezing Gravy from the country. Dairy-based gravies aren’t a good choice for freezing because they can split during thawing and reheating. The best way to consume your Gravy in just some days of making it.


If you’ve got a bit of bacon grease, use one tablespoon for every tablespoon of butter.
While cooking the flour and butter, stir it continuously at medium-low temperatures for about two minutes. The batter will begin to brown and cook the dry flour flavour off.
If your Gravy gets too thick and thin, use a handful of milk each at an interval until you achieve the desired consistency.
Add cayenne pepper (remember that you only need a few drops to begin) and salt and fresh black pepper, ground according to your preference.
This Gravy of pepper can be prepared up to two days ahead. In a pot, heat it and add one tablespoon of milk at a time until the desired consistency.
Keep leftovers inside an airtight jar in the refrigerator for up to four days.
You can freeze it for three months. Thaw it in the refrigerator overnight before reheating it for the best results.


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