This Simple White Country Gravy Recipe is made FROM SCRATCH with only 5 staple ingredients you most likely have in your kitchen right now! Simple white country gravy is the perfect brunch recipe or topping for homemade buttermilk biscuits on cool sunday mornings! It’s creamy, full of flavor and super simple to whip up!
This Simple White Country Gravy is super easy to make… You’ll love how easy and quickly you can whip it up, and I’m sure you already have the five simple ingredients to make it!
Ingredients for SImple White Country Gravy
Here are the five simple ingredients you need to make this delicious and flavorful country gravy:
- Butter
- All Purpose Flour (cornstarch for those who need gluten free)
- Milk (2% or whole works best for creamy gravy)
- Your favorite Salt
- Ground Black Pepper.
THAT”S IT… Only main staples that you already have in the fridge and cupboards!
Simple White Country Gravy > Better Than Store Bought
From scratch recipes are always better than store bought, and that’s very true here… Making white gravy from scratch tastes so much better than you’d buy in a jar at the grocery store! The simple ingredients seasoned with salt and pepper may sound plain… But are just so good prepared together this way!
To make simple country gravy, you’ll start by making a roux with butter and flour… Then you whisk in whole (or 2%) milk. (You can use lower fat milk, but it won’t be as creamy and the texture will be a bit different.)
Some recipes we all just need to have memorized… And this from scratch country gravy is one of them! It only takes 10 minutes to make, and it stays good in the fridge up to 5 days!
4 Easy Steps To Make Country Gravy Recipe
PREP Time – 5mins
COOK Time – 5mins
TOTAL Time – 10 mins
Simple country gravy is really quick and super easy to make. If you’ve cooked bacon or sausage, you’ll want to use the pan drippings left inside the pan for the best flavor! If you have them, pan drippings make gravy super flavorful and delicious.
- First – Make a roux or smooth paste with (melted) butter and all purpose flour. The paste or roux is what thickens the meat or veggie stock, so that your gravy becomes thick and smooth. First, melt butter in a smaller sauce pan over medium-high heat, and then whisk the flour into it. Let the butter and flour cook and bubble for a minute. As it cooks the flour taste cooks out. Continue whisking and letting the butter and flour cook. It’ll start smelling buttery and good. You’ll see the roux paste get a bit darker in color as it cooks…. That’s good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
- After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
- Once it thickens to a nice thick gravy, it’s time to add salt and pepper to season it.
TIPS and TRICKS
- Season to taste… You can decide how much salt and pepper to use. Classic white country gravy is a little heavier on pepper, but it is up to you! Add few dashes of pepper at a time till it tastes perfect to you!
- How to make lump-free gravy? Most gravy lumps start when milk is added all at once, instead slowly pour it in as you whisk it. Slowly add the milk as you are whisking… Doing it this was produces perfectly lump free smooth gravy… Every time!
My Favorite Kitchen Tool
I love to use the Berky Water Filter! It filters out the most chemicals, pathogens, and nitrates, and arsenic (which we have a lot of in our well water)!
What to serve with homemade White Country Gravy?
I love to serve white country gravy on green beans, on scrambled eggs, creamy mashed potatoes, roasted chicken tenders, pork chops, fried chicken or homemade bread or buttermilk biscuits! You can also add in some cooked sausage to take your biscuits and gravy to the next level!
No matter how you decide to serve this simple White Country Gravy, you will love it this simple from scratch topping!
What’s The Difference Between Gravy and White Country Gravy?
The main difference is that white country gravy is made without meat drippings for flavoring, instead we use milk. The white part of this gravy is made from milk, butter and flour!
Simple Country Gravy Ingredients
- 4 tablespoons unsalted butter
- 4 tbsp all purpose flour (Use cornstarch for gluten free gravy!)
- 2 cups milk (whole or 2% milk) *If you use lowfat milk it will not have a rick=h texture and that creamy taste.
- Salt to taste * I use 1 tsp hymalian pink salt, because that tastes best to me… You can always add more, but not less last, so start with less and add to taste.
- 1/2 tsp black pepper *more to taste
Optional Ingredient & Add Ins To Taste:
- Cayenne Pepper or Red Pepper Flakes (for a kick of heat)
- Onion Powder – – I like to add 1/4 a teaspoon of garlic and onion powder to kick up the flavor!
- Garlic Powder
- Pan drippings – This recipe is written without pan drippings, However, if you have some bacon drippings or bacon grease use them!
- Evaporated milk – You can use an equal amount of evaporated milk for this recipe if you don’t have whole milk. You’ll want approximately 16 oz.
- For Country Sausage Gravy, add cooked Pork Sausage or ground pork!
- a couple tablespoons of heavy CREAM – This will make your gravy extra creamy and good!
Simple Country Gravy Recipe Instructions
- In a large skillet that you just cooked sausage or bacon in, or medium saucepan without pan drippings, over medium heat, melt your butter and add your flour, or cornstarch for gluten free. Whisk together.
- Let the flour and butter cook for 2-3 minutes.
- Whisk in milk, whisking until smooth. It will start to thicken.
- Season with salt and pepper to taste.
- Serve immediately.
RECIPE CARD
Simple White Country Gravy - Only 5 Ingredients
Ingredients
- 4 tablespoons unsalted butter
- 4 tbsp all purpose flour (Use cornstarch for gluten free gravy!)
- 2 cups milk (whole or 2% milk) *If you use lowfat milk it will not have a rick=h texture and that creamy taste.
- Salt to taste * I use 1 tsp pink salt, because that tastes best to me… You can always add more, but not less last, so start with less and add to taste.
- 1/2 tsp black pepper *more to taste
Instructions
- cooks out. Continue whisking and letting the butter and flour cook. It'll start smelling buttery and good. You’ll see the roux paste get a bit darker in color as it cooks…. That’s good! Let it develop to a blond color. This is a simple roux and is the base for country gravy (and other gravies, soups and sauces).
- After the flour and butter roux are done, whisk in milk until smooth. It will start thickening, but continue whisking!
- Once it thickens to a nice thick gravy, it's time to add salt and pepper to season it.
How To Store Leftover Gravy
White gravy should be refrigerated in an airtight container and eaten within 3-4 days.
How To Use LEFTOVER COUNTRY GRAVY
When white country gravy, and most gravys, are refrigerated they become really thick. For reheating, just heat over medium-low heat, and whisk in milk as needed if the gravy is too thick.
HOW TO MAKE GRAVY WITHOUT BUTTER
Butter is so yummy, but it can be substituted with other fats including: chicken fat, lard, pan dripping fats, or oil. If you making vegan gravy, you can use vegan butter.
Daily Values:
Serving Size 1/2 cup
Total Fat 13 grams
Saturated Fat 5 grams
Sodium depends on how much salt you add, but the average is 450
Potassium 89 mg
Carbs 8 g
Protein 2.8g
Comment below and let me know how you liked this simple country gravy recipe! And follow along on Pinterest, Facebook and Instagram
You may also enjoy these homemade recipes from scratch!
Super Easy 4 ingredient Strawberry Freezer Jam!
Homemade Bread or Rolls
Perfect Rump Roast Recipe
This recipe is so good. Thanks for the recipe.