White Gravy Recipe (Country Gravy)

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A Southern classic, this homemade white gravy recipe is a true taste of down-home comfort cooking. It’s a creamy béchamel-style American gravy that’s delicious served with everything from mashed potatoes and biscuits to pork chops and fried chicken! Made from scratch and ready in less than 10 minutes!

Why You’ll Love It

• It’s quick and easy. This white gravy recipe comes together in less than 10 minutes and it uses just a handful of ingredients, all of which are pantry staples.
• It’s deliciously versatile. Wonderfully creamy, it pairs beautifully with everything from mashed potatoes and steamed or grilled vegetables to chicken fried steak and pork chops.

White Gravy vs Country Gravy vs Sausage Gravy

White gravy and country gravy are the same thing and the names are used interchangeably depending on the geographic region and family tradition. Sometimes the name country gravy is used to specifically denote the use of bacon grease instead of butter for the roux, though that isn’t always the case and white gravy can likewise use either. It’s also sometimes referred to as American gravy. A variation called sawmill gravy adds a little cornmeal for a gritty texture. Sausage gravy is white/country gravy that includes sausage and is classically served over buttermilk biscuits.

Homemade White Gravy Ingredients

This homemade white gravy recipe uses just a handful of staple ingredients. And the bacon grease is easy to make simply by frying up or baking some bacon and pouring the drippings in the bowl to save for when you’re ready to use it. Here’s what you’ll need:

• Bacon Grease or Butter:  My personal preference is bacon grease hands down. It adds so much flavor. Where do you get bacon grease? Next time you make bacon, pour the grease into a bowl, cover and refrigerate until you need it to make this gravy.  It will keep for up to 3 months and can be frozen even longer. If you prefer you can use butter and this will also make it vegetarian-friendly. I always use unsalted because it gives me full control over the salt content. You can always add more salt if needed but it’s very difficult to fix something that’s over-salted.
• All-Purpose Flour:  Whether using bacon grease or butter you’ll use equal parts of fat and flour to make the roux.
• Milk: I use and recommend whole milk but you can use 2% if you prefer.
• Heavy Cream: This adds incredible flavor and richness. But if you’re trying to cut down on calories, you can use milk only. I’ve tried it both ways and I can tell you that whole milk and cream make all the difference in flavor and texture.
• Seasonings: Salt, pepper and a dash of cayenne are all you need. I use kosher salt and freshly ground black pepper. If you prefer a spicier gravy feel free to add more cayenne.

How to Make White Gravy

The process of making homemade white gravy is as simple as its ingredients. As with a traditional bechamel sauce, it starts by making a roux, which is a flour that is whisked into melted butter or bacon grease until smooth and allowed to cook for a few minutes to both cook off the flour flavor and to deepen the flavor of the gravy. Milk and cream are then whisked into the roux until smooth and thickened and then seasoned. The consistency of the gravy be made thicker by increasing the flour and butter when making the roux or made thinner by adding more milk or cream.

Country Gravy Recipe Preparation Tips

This is a very simple and easy gravy to make but here are a few tips for making the best tasting gravy, some storage and reheating tips, as well as some tips on how to avoid common problems:

• For maximum flavor I recommend using bacon grease. You’ll need one tablespoon for every tablespoon of flour.
• Why does my gravy taste like flour? The roux (which is the fat and flour mixture) wasn’t cooked long enough. Be sure to cook it, whisking frequently to prevent burning, until it turns a golden color. This not only cooks off the raw flour taste but it’s what gives your country gravy a rich flavor.
• Use cold milk and cold heavy cream when adding it to the hot roux to ensure a perfectly smooth, lump-free gravy. Adding cold milk and cream gives you enough time to quickly whisk the ingredients together to dissolve before they begin to warm up and thicken.
• If you like your gravy spicy, use extra cayenne pepper.
• When reheating the white gravy, if it’s too thick stir in a little milk or cream to thin it out to the desired consistency. Start with less and add more as needed.
• This country gravy can be made well in advance and will keep in the fridge for up to 4 days.
• It can also be frozen for up to 3 months. Let it thaw in the fridge. Reheat on the stovetop over low heat or in the microwave on reduced power.

White Gravy Recipe

Let’s get started!

Melt the bacon grease in a skillet over medium heat.

Add the flour and whisk continually until it is dissolved.

Continue whisking until the mixture has turned a rich golden color, about 3 minutes. Be sure to whisk constantly to prevent the mixture from burning.

Add the milk and whisk until the mixture is smooth and thickened.

Add the heavy cream and whisk until incorporated.

Add the salt, pepper and cayenne.

Let the gravy simmer for another minute.

Add more salt and pepper to taste.

Storage and Freezing

White gravy can be made in advance and will keep in the fridge for up to 4 days. It can be reheated over low heat on the stovetop or at reduce power in the microwave. If the gravy is too thick simply stir in a little milk or cream when you reheat it (start with less and add more as needed). White gravy can also be frozen for up to 3 months. Let it thaw slowly in the refrigerator and then reheat.

What to Serve with White Gravy

White gravy has a flavor profile that makes it very versatile. Here are just a few ways you can use it to get you started:

Enjoy!

For more delicious homemade gravy recipes try my: