Classic White Country Gravy Recipe

This homemade country gravy recipe is a traditional Southern dish that’s hearty and flavorful. Smother biscuits, chicken, or just about anything else you’d like with this classic that comes together in just a few minutes!

Country Gravy Recipe - photo of the white country gravy served with fried chicken

A classic country gravy recipe is a Southern tradition. Ask anyone who grew up in the South (or with a Southern grandma, like I (Rebecca of Good Things Baking) did!

And chances are they grew up with this versatile staple smothering biscuits, fried chicken, mashed potatoes, and just about any other comfort food you can imagine.

This country gravy recipe is made with simple staple ingredients that you probably already have on hand! It gets bonus points for coming together in less than 10 minutes.

It’s a white country gravy, made with a simple roux. While it sounds fancy it really couldn’t be simpler.

A roux is made by simply cooking flour into melted fat, and the flour then thickens the gravy.

Whisk in some milk (whole milk is the best option!), and you have a batch of smooth, delicious, rich gravy ready to go.

Country Gravy Recipe - photo of all the simple ingredients needed to make white country gravy

Ingredients For Country Gravy

3 tablespoon butter

3 tablespoon flour — All-purpose flour works great for thickening the gravy.

2 1/2 cups whole milk — A high fat milk will give you the richest creamy gravy.

1-2 teaspoon salt — To taste

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper — Optional

Country Gravy Recipe - photo of the liquid ingredients being mixed in

How To Make Country Gravy

country gravy recipe - photo of the flour being whisked in

Making the Roux

In a medium sized saucepan or large skillet, melt the 3 tablespoons of butter over medium heat.

Add the flour, about a third at a time to avoid clumps, and whisk it into the butter. It will be a thick slurry when all of the flour is mixed in.

Cook the mix for about a minute, just to make sure the flour is cooked thoroughly and to prevent a starchy flour taste.

Country Gravy Recipe - photo of the gravy being whisked

Seasoning the Roux

Add the seasonings — salt, pepper, and cayenne pepper (if you are using it), and whisk until they are evenly distributed.

Don’t add a lot of salt at this point because you can taste the finished gravy later and then, add more as you like.

Country Gravy Recipe - photo of the country gravy thickening

Adding the Milk

Reduce the heat to medium-low and pour in the milk, about 1/4 cup at a time, whisking quickly as you add it.

Don’t add it all at once, as that will create lumps in the gravy. It will become clumpy at first, but keep whisking as you slowly add the milk.

Continue pouring in the milk until 2 cups have been added.

Once all of the milk is all stirred in, continue to whisk and cook the gravy until it becomes thick and bubbles.

Once a flour-based gravy has boiled, it won’t get any thicker, so you can remove it from the heat at that point.

If you feel like the gravy is too thick at this point, you can whisk in another 1/4-1/2 cup to get it to the consistency you would like.

Taste the gravy and add more seasonings as needed.

Country Gravy Recipe - how to make sausage gravy

How To Make Sausage Gravy

Sausage gravy is a perfect brunch recipe variation!

Country gravy is often made with breakfast sausage and/or bacon, then served over fresh biscuits. It’s made very similarly to regular country gravy, but uses the pan drippings instead of butter.

In the bottom of a large pan, cook a pound of breakfast sausage, or a half pound of sausage and a half a pound of bacon.

Once the meat is browned, use a slotted spoon to remove it to a bowl.

Leave the sausage or bacon grease in the pan.

There should be about 3 tablespoons of fat in the pan, but you can add butter if it’s dry or remove some grease with a spoon if there’s too much.

Whisk in the flour to make the roux, then add the salt and pepper.

Salt it lightly, since the cooked meat will add a lot of flavor and you don’t want to oversalt it.

Stir in the milk, a little bit at a time, until you have a smooth gravy.

Add the meat back in, then taste the gravy and add more salt if necessary.

Immediately serve the sausage gravy over freshly baked biscuits with a cup of whipped coffee.

Country Gravy Recipe - photo of a classic Southern meal

How To Serve Country Gravy

There are lots of options for serving your gravy!

While biscuits and gravy is a classic option, for dinner you can smother mashed potatoes, fried chicken, or chicken fried steak.

And of course, a Thanksgiving air fry turkey isn’t complete without gravy.

Anything starchy and breaded will be even more delicious with a generous helping of gravy poured over it.

Cook your gravy right before serving, as it’s best when very hot. If you like a bit of spice, you can sprinkle a touch more cayenne pepper on top.

A serving size is approximately 1/4 cup, and this recipe makes 8-10 servings, depending on how much milk you add.

 Country Gravy Recipe - close up photo of the homemade country gravy

More Easy Recipes To Complete Your Meal

Love how easy this delicious white country gravy recipe is? Here are other quick recipes to complete your meal —

Country Gravy Recipe - close up photo of the homemade country gravy

Country Gravy Recipe

Print Recipe
5 from 1 vote
This homemade country gravy recipe is a traditional Southern dish that’s hearty and flavorful that comes together in just a few minutes!
Cook Time10 mins
Total Time10 mins
Course Dinner
Cuisine Gravy

Equipment

  • Medium saucepan or large skillet
  • Whisk

Ingredients

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2/12 cup whole milk a high fat milk will give you the richest creamiest gravy
  • 1-2 tsp salt to taste
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper optional

Nutrition

Calories: 51kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 330mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Servings: 8
Calories: 51kcal

Notes

A serving size is approximately 1⁄4 cup, and this recipe makes 8-10 servings, depending on how much milk you add.

Instructions

  • In a medium sized saucepan or large skillet, melt the 3 tablespoons of butter over medium heat.
  • Add the flour, about a third at a time to avoid clumps, and whisk it into the butter. It will be a thick slurry when all of the flour is mixed in.
  • Cook the mix for about a minute, just to make sure the flour is cooked thoroughly and to prevent a starchy flour taste.
  • Add the seasonings--salt, pepper, and cayenne pepper (if you are using it), and whisk until they are evenly distributed. Don’t add a lot of salt at this point, as you don’t want to add to much. You can taste the finished gravy and add more you’d like.
  • Reduce the heat to medium-low and pour in the milk, about 1/4 cup at a time, whisking quickly as you add it. Don’t add it all at once, as that will create lumps in the gravy. It will become clumpy at first, but keep whisking as you slowly add the milk.
  • Continue pouring in the milk until 2 cups have been added.
  • Once all of the milk is all stirred in, continue to whisk and cook the gravy until it becomes thick and bubbles. Once a flour-based gravy has boiled, it won’t get any thicker, so you can remove it from the heat at that point.
  • If you feel like the gravy is too thick at this point, you can whisk in another 1/4-1/2 cup to get it to the consistency you would like.
  • Taste the gravy and add more seasonings as needed.
KEYWORD: country gravy recipe

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