Easy White Gravy Recipe

A tasty and easy country-style classic peppered homemade white gravy recipe made with six common staple ingredients in about ten minutes. The Southern white gravy is delicious with biscuits, fried or baked chicken, pork chops, and potatoes.

Course other/gravy

Cuisine Southern

Keyword pepper gravy, sawmill gravy, white country gravy, white pepper gravy

Cook Time 13

Servings servings

Calories 148kcal

Author Beth Pierce

Ingredients

1/4 cup unsalted butter can sub bacon fat
1/4 cup all-purpose flour
2-2 1/2 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

For even more flavor, use meat drippings like bacon grease. Substitute 1 tablespoon for every 1 tablespoon of butter.
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 that raw flour taste off.
If 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.
This pepper gravy can be made up to 2 days in advance. Reheat in a saucepan adding 1 tablespoon of milk at a time until desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.

Nutrition