Description
Classic creamy white gravy, perfect for biscuits, chicken fried steak, mashed potatoes, and more! Easy to make with simple ingredients.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- Optional: 1/4 teaspoon garlic powder
- Optional: Pinch of cayenne pepper
- Optional: 1/4 cup crumbled cooked sausage or bacon (for sausage gravy or bacon gravy)
Instructions
- In a medium-sized saucepan over medium heat, melt the butter. You want it completely melted and shimmering, but not browned.
- Once the butter is melted, add the flour all at once.
- Immediately start whisking the butter and flour together. Continue whisking constantly for about 2-3 minutes. The roux should start to bubble slightly and develop a light golden color.
- Reduce the heat to low. Slowly pour in about 1/2 cup of the warmed milk into the roux while continuously whisking. Whisk vigorously to incorporate the milk completely and break up any lumps that may form.
- Once the first addition of milk is fully incorporated and smooth, add another 1/2 cup of milk, whisking constantly. Repeat this process, adding the milk in small increments and whisking until smooth after each addition.
- Once you’ve added about half of the milk using the gradual method, you can start adding the remaining milk in larger increments, whisking constantly until smooth.
- Once all the milk is added, increase the heat to medium-low and bring the gravy to a gentle simmer. Continue to whisk occasionally to prevent sticking and scorching on the bottom of the pan. Let the gravy simmer for about 5-7 minutes, or until it has thickened to your desired consistency.
- Once the gravy has thickened, remove it from the heat and stir in the salt, pepper, and any optional seasonings you’re using, such as garlic powder or cayenne pepper. Start with the recommended amounts and then taste and adjust the seasonings to your liking.
- If making sausage gravy, cook sausage, crumble and add to gravy after it has thickened. If making bacon gravy, cook bacon, crumble and add to gravy after it has thickened.
Notes
- Warm milk helps the gravy thicken more quickly and evenly.
- Don’t overcook the roux; a lightly golden roux is ideal.
- Whisk constantly to prevent lumps.
- Adjust the consistency by adding more milk if too thick or simmering longer if too thin.
- Season to taste and experiment with different seasonings.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little milk if needed to thin it out.
- Prep Time: 5 minutes
- Cook Time: 15 minutes