White Gravy

This smooth and creamy peppered homemade white country gravy is the perfect addition to many southern main courses. Savor the comfort and smother your mashed potatoes, hot biscuits, and fried chicken.

In less than fifteen minutes, you, too, can have the ultimate Southern country gravy. My family loves this tasty recipe. We devour this made-from-scratch, homemade gravy like scrape-the-skillet clean kind of love.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Butter: unsalted or salted. For even more flavor, use meat drippings like bacon grease. Substitute 1 tablespoon for every 1 tablespoon of butter.
• Milk: Whole milk is best because it yields a super creamy result with rich flavor. I have used 2% in a pinch, and the results are still good.
• Cayenne pepper: Just a couple of pinches adds flavor and not heat.

How to make White Gravy

This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.

1. Melt the butter in a large skillet over medium heat. Add the flour, whisking continuously to remove any lumps.
2. Cook for about 3 minutes or until lightly browned. This process is known as making a roux.
3. Slowly whisk in the milk until smooth and creamy.
4. Whisk in the cayenne pepper, salt, and freshly ground black pepper. Continue to cook and stir frequently until the gravy has thickened to your desired consistency.

Preparation Tips

• When cooking the butter and flour, whisk it constantly over medium-low heat for 2-3 minutes. The mixture will brown just a touch and cook the raw flour taste off.
• If the gravy becomes too thick, thin it out with a few tablespoons of milk at a time until you reach your desired consistency.
• Season with cayenne pepper (remember just a couple of pinches to start), salt, and fresh ground black pepper to taste.
• You can make this pepper gravy up to 2 days in advance. Reheat in a saucepan, adding 1 tablespoon of milk at a time until it reaches the desired consistency.

Serving Suggestions for Country Gravy

• Potatoes: homemade mashed potatoes, pan-fried potatoes, hash browns, and roasted red potatoes.
• Meat: chicken fried steak, fried pork chops, and slow cooker turkey breast
• Rolls and biscuits: angel biscuits, drop biscuits, beer bread, and dinner rolls.

Store and Freeze

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave at reduced power.

Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating. Reheat on the stovetop over low heat or in the microwave at reduced power.

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