Description
This creamy and flavorful country gravy is made from scratch using simple ingredients. It’s a Southern staple that’s easy to whip up in minutes.
Ingredients
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- 4 tbsp unsalted butter (or bacon grease for extra flavor)
- 4 tbsp all-purpose flour
- 2 1/2 cups whole milk (warm)
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper (freshly ground, or to taste)
- 1/4 tsp garlic powder (optional, for extra flavor)
Instructions
- Melt the Butter:
- In a medium skillet or saucepan, melt the butter over medium heat. If using bacon grease, heat it until it begins to sizzle slightly.
- Make the Roux:
- Sprinkle the flour over the melted butter, whisking constantly. Cook the mixture for 1-2 minutes until it turns a light golden color.
- Add the Milk:
- Slowly pour in the warm milk, whisking constantly to prevent lumps.
- Season the Gravy:
- Add the salt, black pepper, and garlic powder (if using). Stir well to combine.
- Simmer and Thicken:
- Continue cooking the gravy over medium heat, stirring frequently, until it thickens to your desired consistency (about 5-7 minutes).
- Taste and Adjust:
- Taste the gravy and adjust the seasoning with more salt or pepper if needed.
- Serve:
- Serve hot over biscuits, chicken fried steak, fried chicken, or mashed potatoes.
Notes
- For sausage gravy, cook 1/2 pound of breakfast sausage in the skillet first, remove excess grease, and proceed with the recipe, adding the cooked sausage back in at the end.
- For a richer gravy, substitute half the milk with heavy cream.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to restore its consistency.