Perhaps one of my favorite comfort food dishes is this homemade white country gravy, a common Southern dish. Although I never tried a gravy I didn’t like; this one is amongst my favorite ones. One of my go-to recipes for a cozy meal is white country gravy, a Southern breakfast staple and a staple in my own kitchen.

Chicken fried steak, biscuits and gravy, chowder, mashed potatoes and gravy all fall under this category. You’re going to adore this White Country Gravy.

You are missing out if this is your first time making it. This gravy can be prepared in minutes; you’ve heard it tight…minutes! And I am confident that you already have all the ingredients on hand to prepare it!

Traditional Southern White Country Gravy

Everyone knows the secret to a great Southern dinner is a killer gravy.

In my view, the finest element of a traditional Southern meal is the gravy that is liberally applied to every portion of the meal. Even if your fried chicken, pork chops, or chicken fried steak came out dry, a good gravy might make it edible again.

All things considered, this recipe for creamy white gravy is the gold standard for traditional country gravy. When your supper needs a little something extra, this is the sauce to make. It’s rich, beautifully creamy, and velvety smooth. Even better, it takes minutes to prepare and requires only five common pantry ingredients.

This is a dish that may be prepared in almost any place and at any time.

Ingredients

• 3 Tbsp butter

• 2 Tbsp all-purpose flour

• 2 cups whole milk

• 1 tsp black pepper

• ½ tsp salt

• ½ tsp garlic powder (optional)

Instructions

1. Make the roux
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly. This cooks out the raw flour taste.

2. Add the milk
Gradually whisk in the milk, a little at a time, to avoid lumps. Continue whisking until the mixture is smooth.

3. Season
Add black pepper, salt, and garlic powder (if using).

4. Simmer
Bring the gravy to a gentle boil, then reduce the heat to low. Let it simmer for 15–20 minutes, stirring occasionally, until thick and creamy.

5. Serve
Remove from heat and serve warm over biscuits, chicken, potatoes, or your favorite Southern dish.

Tips for Success

• Use whole milk for the creamiest texture, though 2% works too.

• Whisk constantly when adding milk to prevent lumps.

• If the gravy is too thick, add a splash more milk; if too thin, simmer longer.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.

• Reheat: Warm gently on the stove over low heat, whisking in a splash of milk to loosen the consistency.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: About 2 cups

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Making White Country Gravy with Bacon Fat

You may use the fat from frying bacon or sausage in place of the butter if there is any leftover. Use enough butter to equal 1/4 cup of total fat if just a little oil is left in the pan. Simply adhere to the remaining directions as provided.

The liquid used to make the gravy is the primary distinction. White gravy is often produced with milk, and brown gravy is typically made using animal fat and broth.

What differentiates brown gravy from white gravy?

The primary distinction is the liquid used to make gravy. White gravy is prepared with milk, whereas brown gravy is made using animal fat and broth.

Serving Suggestions for White Gravy

White gravy paired with homemade biscuits or mashed potatoes is excellent. Additionally, it may be used as a creamy covering for fried chicken, turkey, chicken tenders, toast, eggs, omelets, breakfast pizzas, and pork chops.

Storing and reheating White Country Gravy

This white gravy recipe makes about 2 cups. But if you want to make more, you can always double or triple the recipe.

Let your white gravy cool to room temperature before transferring it to an airtight container to preserve in a fridge. It will last in the refrigerator for approximately 3 to 4 days.

Additionally, you may freeze it in a zip-lock bag on a baking sheet until it freezes. We are freezing it this way because it is simpler to reheat up when it is thinner. Following that, you may freeze this gravy for up to 4-6 months, which is excellent.

To reheat the white gravy, just microwave tor gravy at medium heat in a saucepan. You may always add a little milk or water if it is too thick.