Homemade Country White Gravy Recipe
Learn how to make rich, smooth country white gravy from scratch in 10 minutes. Perfect for chicken fried steak, fried chicken, and buttermilk biscuits!
Ingredients
- 4 tablespoons butter, bacon grease or reserved pan drippings
- 4 tablespoons all-purpose flour
- 3 cups whole milk or 2%
- ½ teaspoon salt adjust to taste
- freshly cracked black pepper to taste (heavy pepper recommended)
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a skillet over medium heat, melt 4 tablespoons of butter, bacon grease, or reserved pan drippings until warm and shimmering.
- Whisk in 4 tablespoons of all-purpose flour. Cook for 1 to 2 minutes, whisking continuously, until the mixture resembles a light colored paste.
- Pour about ¾ cup to 1 cup of the milk into the warm roux. Whisk thoroughly until all the roux is completely dissolved with no clumps floating around.
- Pour in the remaining milk. Cook over medium heat, stirring regularly with a whisk, scraping the bottom and edges of the skillet to prevent sticking, until the gravy comes to a gentle simmer and thickens to your desired consistency.
- Stir in ½ teaspoon of salt (adjust to taste) and plenty of freshly cracked black pepper. Serve warm over chicken fried steak, fried chicken, or fresh buttermilk biscuits. Enjoy!
Notes
Thickening: Gravy will continue to thicken as it rests off the heat. If it becomes too thick, whisk in a splash of fresh milk over low heat to loosen it back up.
Pan Drippings Note: Avoid burnt crumbs on the bottom of your pan as they will cause bitter gravy. Only use golden-brown pan drippings.
Nutrition
Calories: 91kcalCarbohydrates: 10gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 240mgPotassium: 188mgFiber: 0.1gSugar: 6gVitamin A: 198IUCalcium: 151mgIron: 0.2mg
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