Published: · Modified: by Juliea Huffaker
On lazy Sunday mornings or during special gatherings, there's nothing quite like a plate of homemade buttermilk biscuits smothered in this creamy, flavorful country gravy.
White Country Gravy
In this simple recipe, we're going to show you how to make the perfect white pepper gravy, or sawmill gravy, that pairs perfectly with everything from hot biscuits and fried chicken to chicken tenders!
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- White Country Gravy
- Ingredients
- Directions
- Recipe Card
- Simple White Country Gravy - Only 5 Ingredients
- FAQ's
Ingredients
Just a few simple ingredients make this easy white gravy recipe!
- Unsalted Butter:Butter serves as the fat base for the simple roux. It adds richness and a delicious buttery flavor to the gravy. You can also use meat drippings from breakfast sausage or bacon greasehere!
- All-Purpose Flour:Flour is the primary thickening agent in this recipe. It's crucial for creating the roux, which gives the gravy its desired consistency and depth of flavor. The main difference between white gravy and brown gravy is this use of flour as the thickening agent.
- Whole Milk:Whole milk or 2% milk provides the creamy, smooth texture that's characteristic of a good white country gravy recipe.
- Salt:Salt is a fundamental seasoning. It enhances the overall taste of country-stylegravy and helps to balance the flavors.
- Black Pepper (or Cayenne Pepper):Black pepper adds a pleasant, mild heat to the gravy. It provides depth of flavor and a hint of spiciness. Cayenne pepper can be used for those who prefer a spicier kick.
- Optional: Sausage or Ground Pork:Adding cooked sausage or ground pork transforms the gravy into country sausage gravy. This meaty addition elevates the dish, making it heartier and more substantial.
Directions
How to make country gravy step by step:
Begin by placing a large skillet over medium heat. Add 4 tablespoons of unsalted butter and allow it to melt. As the butter starts to sizzle and foam, you're on the right track.
Gradually introduce 4 tablespoons of all-purpose flour into the melted butter. This combination forms the basis of your country gravy, a mixture that's often referred to as a roux.
Now, whisk the flour and butter together continuously. This is where the magic happens. You'll notice the roux taking on a golden, blond color as it cooks. The cooking process enhances the flavor of your gravy.
Keep stirring and cooking the roux until you can detect a pleasant, buttery aroma. This means it's ready to move on to the next step.
Next, add that splash of milk. Continue whisking as you do this to create a smooth mixture. The addition of milk to the roux marks the transformation of your mixture into a luscious white gravy.
The mixture will start to thicken as you whisk it over medium-low heat. This is where you have control over the gravy's consistency. Continue whisking until you achieve the thickness you like.
Now season your white country gravy. Add salt to taste; usually, 1 teaspoon of kosher salt does the trick, but you can always adjust to your preference.
For a touch of spice, include ½ teaspoon of black pepper. If you prefer a bit of heat, cayenne pepper can be a fantastic addition.
To take your country gravy to the next level, consider adding 1 pound of cooked pork sausage or ground pork. This sausage gravy recipe isperfect over homemade biscuits.
Recipe Card
Simple White Country Gravy - Only 5 Ingredients
Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Simple country gravy made with just a few pantry staples and ready in minutes for an indulgent creamy gravy!
Ingredients
- 4tablespoons unsalted butter
- 4tbspall purpose flour (Use cornstarch for gluten free gravy!)
- 2cups milk (whole or 2% milk)*If you use lowfat milk it will not have a rick=h texture and that creamy taste.
- Salt to taste* I use 1 teaspoon pink salt, because that tastes best to me… You can always add more, but not less last, so start with less and add to taste.
- ½tspblack pepper *more to taste
- *Optional - 1 pound sausage or ground beef.
Instructions
- cooks out. Continue whisking and letting the butter and flour cook. It'll start smelling buttery and good. You’ll see the roux paste get a bit darker in color as it cooks…. That’s good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
- After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
- Once it thickens to a nice thick gravy, it's time to add salt and pepper to season it.
- *Optionally, add 1 pound of cooked sausage or ground beef, and serve over biscuits or baked potatoes for a hearty meal!
Notes
Optionally you can add savory cooked sausage crumbles or cooked ground beef for a hardy meal over biscuits or baked potatoes!
Nutrition Information
Serving Size ½ cup
Amount Per ServingCalories 161Total Fat 13gSaturated Fat 5gSodium 450mgNet Carbohydrates 8gProtein 3g
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Notes
Tips for Making Perfect Homemade Country Gravy
Mind the Roux:Pay close attention to the roux, that butter and flour mixture. It should cook to a nice blond color, this eliminates raw flour taste andadds depth and flavor to your gravy.
Whisk Constantly:Whether you're mixing the roux or adding milk, keep that whisk moving. It helps prevent lumps and ensures a smooth, velvety texture.
Store leftover milk gravy in an airtight container.
Serve With
This easy white country gravy is perfect withhomemade biscuits, fried chicken, pork chops, or even chicken tenders.
Strawberry Freezer Jam!
Sourdough Biscuits
Cheddar Sourdough Biscuits
Blackberry Freezer Jam
FAQ's
What's the difference between country gravy and sausage gravy?
Country gravy is a creamy white sauce made with fat, flour, and milk, while sausage gravy adds crumbled sausage, giving it a heartier and meatier flavor. Both gravies but have distinct tastes.
Where does the fat come from for a country gravy?
Butter creates a milder, creamy gravy, while lard and bacon drippings can add a more savory taste. You can choose the fat that best suits you.
How do you get clumps out of country gravy?
1. Mix the Thickening Agent with a Cold Liquid:
If you're using flour or cornstarch as a thickening agent, mix it with a small amount of cold milk or water in a separate bowl before adding it to the hot liquid.
2. Whisk Vigorously:
When adding the thickening agent to the hot liquid in the pan (after creating the roux or otherwise), whisk continuously and vigorously.
4. Keep Stirring:
Keep whisking gravy as it cooks. This ensures that the thickener is evenly dispersed and prevents new clumps from forming.
5. Gradually Add the Thickener:
Add the thickening agent in a gradual and steady stream rather than dumping it all in at once.
6. Adjust the Heat:
If you notice clumps forming, reduce the heat and continue to stir vigorously.
