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.
- Melt the butter in a large skillet over medium heat. Add the flour, whisking continuously to remove any lumps.
- Cook for about 3 minutes or until lightly browned. This process is known as making a roux.
- Slowly whisk in the milk until smooth and creamy.
- 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.
More Comfort Food Recipes
Easy White Gravy Recipe
Ingredients
- ¼ cup unsalted butter can sub bacon fat
- ¼ cup all-purpose flour
- 2-2½ cups whole milk or 2% milk see notes
- 1-2 pinches of cayenne pepper
- salt and fresh ground black pepper to taste
Instructions
- Melt the butter in a large skillet over medium-low heat. Add the flour, whisking continuously for about 3 minutes or until lightly browned.
- Slowly whisk in the milk until smooth and creamy. Whisk in the cayenne pepper, salt, and black pepper.
- Continue cooking while whisking frequently until the gravy has thickened to your desired consistency.
Notes
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Sam
So simple to make with so much flavor. This is a good creamy gravy for chicken, biscuits, and eggs over easy. It is one of my husband’s favorites.
Kimberly
A straightforward peppered white gravy that comes together in minutes with a basic roux! That’s easy! Perfect over biscuits or chicken fried steak, and the option to use bacon drippings is a nice touch.
Beth Pierce
I agree 100%. So darn delicious!
Kevin
This is such a comforting classic, especially served over warm biscuits or a hearty breakfast. I love simple recipes like this that can turn everyday ingredients into something delicious. Thanks for the recipe, Beth.
Beth Pierce
You are most welcome, Kevin!
Jen
My husband loves eating biscuits and gravy for breakfast! I made this for him to eat over his eggs and fried potatoes and he loved it. I am holding on to this recipe.
Beth Pierce
So glad that he liked it. It is one of our favorites.
Stephanie
This is such a simple gravy, but so delicious! I wouldn’t have thought that slight kick of cayenne pepper would be so perfect.
Beth Pierce
Thanks, Stephanie! I am so happy that you liked it.
Jerald
This white gravy is the ultimate comfort-food staple. I love how a few simple ingredients can create such a creamy, flavorful gravy. Your recipe is perfect over biscuits, mashed potatoes, chicken, or a hearty breakfast. It is delicious. Thanks for sharing.
Beth Pierce
The pleasure is all mine, Jerald!
Julia
White gravy is just the perfect sauce when you do not have one. Thank you for sharing your recipe – it’s so easy and delicious. I will make it again.
Beth Pierce
So happy that you like it, Julia!
Rhian
I always find white gravy fascinating when I go to America as it’s not a thing in the UK. But with the right dish it really adds something special x
Karen
The white gravy with chicken omg…Delicious combination, loved itttt…..I didn’t add a thing and didn’t need to eat my chicken with mustard like I used to. So good.
Beth Pierce
Thank you, Karen! So happy that you enjoyed it!
Kay Burgess
OMG, this has really triggered a memory for me. White Gravy – I have not had this since the 90’s and my Nan used to make this. I’m going to try to make this and share with my own children.
Beth Pierce
Thanks, Kay! Enjoy!