White Gravy Recipe
White gravy has its roots in Southern American cooking, where it became a beloved accompaniment to many dishes. Historically, it was a thrifty way to use up leftover meat drippings, particularly from fried chicken or sausage
Equipment
- Medium-sized saucepan
- Whisk
- Measuring cups and spoons
Ingredients
- 4 tablespoons butter (or bacon/sausage drippings)
- 4 tablespoons all-purpose flour
- 2 cups milk (whole milk is preferred for a richer texture)
- Salt and black pepper to taste
Instructions
- Place a medium-sized saucepan over medium heat. Add the butter (or drippings) and allow it to melt completely, stirring occasionally to prevent burning.
- Once the butter has melted, gradually sprinkle in the flour while whisking continuously. This mixture of fat and flour is called a roux and will serve as the base of your gravy.
- Continue whisking for about 2 minutes until the roux turns a light golden color, ensuring it doesn't brown too much.
- Slowly pour in the milk while whisking to avoid lumps. Continue to whisk until the mixture is smooth. Bring the mixture to a gentle simmer. As it heats, the gravy will start to thicken. This usually takes about 3-5 minutes.
- Once the gravy reaches your desired thickness, season it with salt and black pepper to taste. Start with a small amount, taste, and adjust as needed. If the gravy becomes too thick, you can thin it out with a little more milk.
- Your white gravy is now ready to serve! Pour it over your favorite dishes like biscuits, fried chicken, or mashed potatoes. Enjoy the creamy, savory goodness.