There’s nothing easier than White Gravy, especially when it’s this creamy and sprinkled with pepper. The perfect addition to chicken fried steaks, fried chicken, cornbread, and biscuits!
5 ingredients are all you need to make this delicious gravy! Surely they are already in your pantry! A quick, delicious and creamy gravy is just a few ingredients away!
There is nothing I like more than comfort foods like chicken fried steaks, mashed potatoes with gravy, biscuits and gravy, and warming soups. If you’re familiar with this dish, then you’ll love it! You’ve been missing out if you haven’t made it before! There’s no need to spend a lot of time making it!
How to Make White Gravy from Scratch?
You’ll Need These Things
- 2 cups milk
- Saucepan, medium
- 4 tablespoons. butter
- 4 tablespoons. flour
Three Easy Steps for Making Basic White Gravy.
White gravy is a skill that every country cook must know. You probably won’t use a mix again after you make your own white gravy. Using pantry ingredients you already own, you can make homemade gravy whenever you want. You can use white gravy to add flavor and moisture to fried chicken, biscuits, and potatoes. Explore some of our favorite recipes for white gravy and discover how to make it.
1. Combine Butter and Flour:
Stir equal parts of flour and butter together while melting butter in a saucepan over medium-low heat.
2. Boil the Milk:
Mix the milk until it is smooth and free of lumps. Bringing the mixture to a boil for a minute when it has reached the desired consistency is the next step. Keep stirring.
3. Service During the Season:
Serve immediately after seasoning with salt and pepper to taste. It would be best served with Chef John’s Buttermilk Biscuits.
- It is not necessary to use pan drippings for this recipe, but if you have some, please do!
- This recipe is sometimes enhanced with 1/4 teaspoon to 1/2 teaspoon of garlic powder.
- If you want to simplify this recipe, leave out the thyme and cayenne pepper.
- In case you don’t have whole milk, you can substitute evaporated milk for the same amount. You’ll need about 16 ounces.
- The gravy has not been tested specifically with alternative milks like almond, soy, oat, etc, so I cannot predict what it will taste like. However, I would assume they would be perfectly fine.
- This gravy recipe should be made with whole milk. During my testing, I found that milk with lower fat content didn’t produce the same amount of creaminess and velvety mouthfeel.
- How Do You Make White Gravy From Scratch?
- It’s actually quite easy to make white gravy from scratch! Perfect milk gravy is just 4 ingredients away, and it takes less than 5 minutes!
- Medium/high heat is best for melting butter completely.
- Sprinkle flour over it once it has melted completely, and stir it together. In the pan, the consistency will be thick and crumbly (almost like soft cookie dough).
- The mixture is now ready to be added to your two cups of milk and pepper.
- Make sure that lumps are removed from the mixture by whisking it continuously and vigorously.
- It won’t take long for the gravy to start bubbling.
- Remove the pan from the heat after it has thickened to the consistency of thin pudding.
- Ideally, it should rest off the heat for as long as possible.
- Serve at room temperature.
FAQs About How to Make White Gravy from Scratch?
1. Which is better, sausage gravy or country gravy?
Although sausage gravy and country gravy are very similar, the main difference is the presence of sausage in sausage gravy rather than the presence of meat in country gravy. It is one of our most popular recipes so make sure you check it out!
2. How can gravy be thickened?
A little flour or cornstarch mixed with water can thicken a thin gravy if it is a bit too thin. Continually whisk in the mixture until it begins to thicken.
3. Is self-raising flour suitable for thickening gravy?
When making gravy, do not use self-rising flour. You will have more difficulty controlling the thickness. Making gravy with self-rising flour requires making a thin paste by adding liquid and blending thoroughly, then adding it very slowly so that the gravy has the desired thickness.
4. What is the effect of flour on the gravy’s taste?
The warm gravy shouldn’t be sprinkled with dry flour or flour in a slurry. Flour that has not been cooked will lump like crazy and taste awful. The flour must be quickly cooked in a little fat in a separate saucepan before being added to the warm gravy if you do not have cornstarch.
5. How can American gravy be white?
Southern cooking is incomplete without white gravy. A southern-style white gravy is thicker than a typical American gravy, is typically made from drippings or lard instead of butter, never contains onions or nutmeg, and always contains black pepper. There are even places where it’s called pepper gravy.