Learn how to make Homemade White Gravy from scratch. This simple recipe is so easy and uses just 3 staple ingredients – 5 if you count salt and pepper!
This is the perfect gravy for serving with your chicken fried steak, crispy coated chicken breasts, biscuits or over mashed potato. White gravy is a southern classic sometimes called country gravy or pepper gravy.
Forget the packet mixes your family is going to love this homemade gravy!
What is white gravy?
White gravy is the classic gravy that you would serve with a chicken fried steak. It is thick and creamy with a nice hint of pepper.
It is made with butter, flour, milk, salt, and pepper. That is all you need for a rich thick creamy white gravy!
We love it served it with fried chicken and mashed potato or my personal favorite is as a dipping sauce for a toasted ham and cheese sandwich. (honestly, it is amazing!)
White gravy is also known as, cream gravy, country gravy or pepper gravy.
How to make white gravy from scratch
- Melt the butter in a saucepan, until it is just starting to brown but isn’t burnt.
- Add the all-purpose flour and cook for 2 minutes over low heat making sure not to burn the mixture. Your mixture will look like wet sand.
- Add in half a cup of milk and whisk as it will start to thicken drastically.
- Add another half cup and whisk until the mixture starts to thin.
- Slowly whisk in the remainder of the milk.
- Simmer the white gravy for 5-6 minutes.
- Add salt and pepper to taste.
- As an optional extra add in a splash of heavy cream.
- Check your seasonings again and serve.
Help my white gravy is lumpy!
Firstly did you use the pan drippings or butter. If you used the pan drippings then the lumps could well be little bits of yummy goodness from your cooked meat of choice. Use a spoon and carefully crush one of the lumps against the side of the pan, if it is flour it should squash easily if so you can try and fix it as detailed below. If it doesn’t squash then chances are it will be bits from your pan and is adding flavor to your white gravy.
If your white gravy has flour lumps in it, don’t worry. Whisk the gravy as fast as you can to try and break down any lumps, using a wooden spoon and squashing the lumps as you go can help.
If this doesn’t work, try adding a tablespoon of iced water and whisking again as fast as you can.
Pro Tip: If you got lumps it is usually because the liquid was added to the flour mixture too quickly. Next time add just a little milk at a time and whisk well between additions. This should help to give you lump-free country gravy.
Can you make white gravy with cornstarch?
If you need to make a gluten-free white gravy then you can use cornstarch instead of flour to thicken your gravy.
To do, melt the butter on the stove and then add the milk. Bring the mixture to a simmer. Whilst this is simmering mix the cornstarch with some cold water to make a slurry. This can then be whisked into your milk mixture and it will thicken up nicely. Simmer the sauce for 2-3 minutes to ensure the cornstarch has been cooked out.
If you find the gravy isn’t thick enough you can repeat the addition of the cornstarch slurry. Just remember to simmer it for a further 2 minutes to make sure you can’t taste raw cornstarch.
Can you freeze white gravy?
Yes, you can freeze white gravy. I like to freeze it in individual portions (either using ziplock bags or small Tupperware containers) This makes it easy to defrost just one portion when the need for comfort food hits.
When you defrost the gravy, it may look a little runny, or too thick or even like it as split/separated. This is all good. The defrosting process will be dependent on the milk and butter you used in the original recipe. Whatever your defrosted gravy looks it is easy to fix on the stove.
Once the gravy has defrosted, add the gravy into a pan and whisk it gently over medium heat. This should bring a split gravy back. It will also help to thicken up a runny gravy. If the gravy is too thick, thin the mixture with a little milk until the desired consistency is reached.
What to serve with White Gravy
White gravy is so creamy and delicious it is the perfect addition to so many different meals.
- Chicken Fried Steak
- Chicken Fried Chicken
- Crispy Southern Fried Chicken Breasts
- Dipping sauce for grilled ham and cheese sandwich
- Mashed Potato and Grilled Chicken
- Grilled Pork Chops
- Creamy Meatballs and Mash
- Use as a sauce for pasta (with shredded chicken or fried steak)
- Pour over vegetables (we love it over carrots and broccoli)
- As a sauce for a grilled salmon fillet
If you love gravy then you I am sure you will love my Homemade Brown Gravy!
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Easy Homemade White Gravy Recipe
- 2 tbsp butter – or fat from cooking your meat
- 2 tbsp AP flour
- 1 ½ cup milk
- 1 tsp black pepper – see note 1
- ½ tsp salt – see note 1
- 2 tbsp heavy cream
- additional salt and pepper to taste
- Melt the butter in a small saucepan over low heat.
- Stir in the flour and cook for 3-4 minutes until well combined and a good golden brown.
- Whisk in 1/4 cup of the milk, the mixture will become a very thick paste. Gradually whisk in 1/4 cup more milk. Once the mixture has thinned slightly you can gradually whisk in the remaining 1 cup of milk. (see note 2)
- Add the salt and pepper.
- Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.
- Add the heavy cream, taste and season with additional salt and pepper as needed.
- Depending on your butter you might need to add additional salt (and pepper) to the recipe. Finish the gravy and then taste, add extra salt and pepper until the taste sparks on your tongue.
- This makes a thick gravy, if you like your white gravy thinner, then add 1/4-1/2 cup more milk.