Southern white gravy is staple here in Texas. This simple recipe can be poured over just about everything from homemade biscuits to mashed potatoes. This basic gravy will complete just about any meal and can be ready in about 10 minutes.
Check out this related post: How to make gravy with bacon grease!
Southern white gravy may be called by different names.
You may have heard it called homemade country gravy, white country gravy, southern cream gravy, or southern country gravy.
These are all variations of the same thing- a white creamy sauce made with butter or meat drippings that's a true southern staple comfort food served over hot biscuits on a Sunday morning.
I made this simple white gravy without drippings for those times when I need something super easy and can be ready in under 10 minutes.
This creamy gravy will fill up the family for breakfast or dinner and will become a favorite, easy recipe.
Need more gravy ideas ? Try my White Sausage Gravy!
Butter - I used salted butter but unsalted can also be used.
Flour - all purpose flour gives this southern classic its rich and creamy texture. I find this flour to be the most reliable, but feel free to experiment with another type if you have dietary restrictions.
Black pepper - you can't skip this ingredient. Without it, your gravy will be quite bland. You can always add more or less than the recipe calls for, but you must add some.
Salt - I used kosher salt, so if you use table salt, start by using half a teaspoon.
Whole milk - I prefer whole milk, but 2% is also a great choice. If you choose milk with less fat, your gravy might not come together the same, but it's a great option for those who need or want a delicious gravy with less fat and calories.
- Frying pans
- Small whisk
- Flat whisk
- Wooden spoon
- Salt and pepper grinders
- Gravy boat
- Air tight containers
Melt butter in a large skillet or medium saucepan over medium heat.
Now we're going to make a simple roux. Sprinkle flour over the melted butter and stir the flour mixture with a flat whisk or wooden spoon until smooth. I make quick motions in the shape of an "o" but a figure 8 is the proper technique! Just be sure you're incorporating all the flour into the melted butter.
Now, slowly add the milk to the roux, stirring constantly to get it well combined.
Let the gravy come to a low boil (you can turn the heat up a tad, if needed). You want to see some bubbles around the edges of the pan, but you don't want to let it get too hot and scorch. Cook for one minute to cook out the raw flour taste.
Reduce the heat to low and let the gravy simmer until thickened. Season with salt and pepper. It's important to taste the gravy to be sure you have just the right flavor.
Add more milk (or even some water) to make the gravy thinner. Add more salt and pepper to taste.
If your gravy is lumpy, don't fear! Before you're ready to serve, strain gravy through a fine mesh strainer. For best results, use a spoon or silicone spatula to push it through for delicious lump free gravy.
- Sugar can be used to help mask unwanted flavors. If you over salt or burn the flour, try adding a teaspoon or two of sugar.
- If you prefer a gravy with some pizazz, add a pinch of cayenne pepper, half a teaspoon of garlic powder, and a can of chopped green chiles.
- Chopped bacon or crumbled, cooked sausage is the perfect addition to make a rich gravy.
- Leftover pan drippings like bacon fat, can be used in place of butter if you have some on hand. Use equal amounts of fat to flour and add enough milk to desired consistency.
How to store
Store leftover gravy in the refrigerator in airtight containers for three or four days.
Since this recipe contains milk, freezing isn't recommended. Freeze at your own risk!
How to reheat gravy
Take cold gravy and spoon it into a cold skillet or sauce pan. Break it up with a spoon or a whisk.
Turn the heat to low and gently heat it thoroughly while stirring constantly. Serve warm.
If you did freeze, thaw in the refrigerator before reheating.
What goes good with southern white gravy?
- Air fryer biscuits and breakfast sausage
- Air fryer hash browns
- Air fryer steak fries from scratch
- Air fryer bacon
- Air Fryer French fries (for dipping)
Southern White Gravy
- 4 tablespoon butter
- 4 tablespoon all purpose flour
- 2 cups milk whole preferred or 2%
- 1 teaspoon black pepper or to taste
- 1 teaspoon salt, kosher or to taste
- Melt butter in a sauce pan or skillet over medium heat.
- Add flour to butter and whisk constantly until smooth, about one minute.
- Slowly whisk in milk until well combined. Bring mixture to a low boil then lower the heat and simmer until thickened. Add more milk if thinner consistency is desired.
- Stir in salt and pepper.
- Serve warm.
- Store leftover gravy in the refrigerator in airtight containers for three or four days.
- If gravy is frozen, let it thaw in the refrigerator first.
- Take cold gravy and spoon it into a cold skillet or sauce pan. Break it up with a spoon or a whisk.
- Turn the heat to low and gently heat it thoroughly while stirring constantly. Serve warm.