Simple White Country Gravy

Simple white country gravy is a creamy white gravy made with milk and is great for topping things like biscuits, scrambles or country-fried steak.

Country gravy is one of those things that is versatile in the kitchen. I like whipping some up on the side to pour over scrambles or homemade biscuits. Or even better, use it as a gravy for something like country-fried steak. I like this recipe in particular because there is no need to fry up any sausage or bacon to make this gravy.

Instead, this can be made in a small saucepan simmering right alongside anything you wish to top it with. This is a basic white country gravy that works for any time of the day. Should you want to use it to top mashed potatoes in the evening or a scramble in the morning.

This White Country Gravy Is

• A creamy gravy and a great alternative to standard brown gravy.
• A versatile gravy great for chicken-fried steak, topping hot biscuits, or for dunking chicken tenders in.
• The best gravy to make when you have no pan drippings or bacon grease. 
• A great recipe made from basic ingredients.
• A simple homemade white country gravy great for a busy weeknight or a weekend breakfast gravy.

Ingredients

Flour- Flour is used in this recipe to help thicken the gravy, I use all-purpose flour for gravies as it works best.

Butter- All gravies need a fat base. For this white country gravy, we will be using butter for this to make a rue that will thicken the milk used. I use salted butter. You can also use sausage grease or bacon fat in place of butter. 

Salt and Pepper- An absolute necessity when making any sort of gravy. We will be using sea salt and fresh cracked black pepper. However, you can use regular table salt and pepper for this.

Milk- I like to use whole milk or 2% milk to make my country gravy. This help adds a creaminess to the gravy. I do not suggest using fat-free milk or almond milk for this.

Directions

Melt butter in a skillet or medium saucepan over medium heat.

Sprinkle the flour over the butter and use a whisk to mix it together.

Slowly begin pouring in the milk half a cup at a time.

Be careful not to pour it all in too quickly or the gravy might not thicken properly.

Add another half cup of milk when the gravy starts to bubble and becomes thick. Use a whisk to help mix in the milk. Season with salt and pepper to taste.

Ways to Enjoy White Country Gravy

• White county gravy is perfect for biscuits and gravy. Be sure to check out this recipe for buttery Homemade Biscuits to enjoy with your simple white country gravy
• Use it to top scrambles or omelets
• Great for southern style dunking on chicken strips
• Top over country fried steak
• Comforting over meatballs and rice

Trouble Shooting

My gravy didn’t thicken: you likely added the milk in too quickly. To fix this you can make more rue on the side by melting 1 tbsp of butter with 1 tbsp of flour until a thick paste forms. With the gravy, simmering add the thick paste to the pan and whisk it continuously until it begins to thicken. You can also make a cornstarch slurry by adding 1 tbsp of cornstarch to a 1/2 cup of cold milk. Mix it well and add it to the simmering gravy, whisk it in until it begins to thicken.

My gravy is too thick- you might have simmered it a little too long, but the good news, is you can thin it out by just adding a little more milk to it. Start by adding 1/2 cup of milk and add more if needed. Be sure to adjust the salt if needed.

FAQ

What kind of milk is best for white country gravy?

For the best result and the perfect white gravy, I like to use whole or 2% milk at the very leanest. Using fuller-fat milk will result in a creamier gravy. I don’t suggest using almond or fat-free milk for this as those will have trouble getting the desired consistency and flavor.

Isn’t country gravy made with sausage?

This is a milk-based white country gravy, not a sausage country gravy. For that, you can brown about half of a pound of sausage in the skillet. When cooked, sprinkle the flour over it to use the fat within the cooked sausage to help make the rue. Leave out the butter in this recipe if doing so.

After adding the flour suggested to the cooked sausage, slowly add in the milk. You will not need as much salt as suggested in this white country gravy recipe since the sausage adds a saltiness on its own. Salt (if needed) and pepper to taste.

Can country gravy be made ahead of time?

It can but it is best when made fresh. If you decide to make this ahead of time just know that it will thicken quite a bit in the fridge. Store homemade gravy in an airtight container. When you reheat it, you will need to add more milk to thin it out as it heats. But don’t add too much. As the gravy warms it will begin to thin out on its own. I would add about 1/4 cup of milk at first and whisk it in as it heats. Add more if needed.

Can this recipe be doubled?

Certainly! Just be sure to add the milk slowly just the same as you would making a regular batch. This is a very important step in making this white country gravy.

What is the difference between milk gravy and béchamel sauce?

Though very similar in how they are prepared, the main difference is a béchamel sauce is much thinner than country gravy and is flavored with nutmeg and sometimes onion. 

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