How To Make Flour Gravy

This archetype White Gravy is ultra creamy, and speckled with enough of blackness pepper. Perfect on chicken fried steak, fried chicken, mashed potatoes, biscuits and more than! Easy to make with only 7 ingredients (including table salt and pepper!).

This is function of a series of recipes here on the site that I'yard calling "Back to Basics".  In this serial you'll detect recipes that are mutual building blocks for beginner cooks, also every bit homemade versions of pantry/store-bought staples, such ascream of mushroom soup,pie crust, garlic bread, etc.  With easy to follow instructions, detailed notes, and step by step photos, you'll exist on your way to being a master in your kitchen in no fourth dimension!

If yous've merely e'er had white gravy or pepper gravy from a packet, then you're in for a treat! Information technology'southward so easy to make at home, you get to control the salt content and quality of ingredients, and I know you'll love the down-home flavour!

This recipe has been on the site for quite a long time… since January of 2015 to be exact. It was a office of a double recipe post, just you all love it then much I thought it deserved it'south very own post.

I've added a few tweaks to the recipe after years of tinkering, but don't worry, the original recipe will be correct below in the "Chef'due south tips" section.

We beloved to have a little dish of this white gravy on the side to dip our fried chicken or chicken tenders in, but information technology'southward also great with a classic comfort food recipe that'southward coming upwards soon here on the site… country fried steak!

This is just an overview; the full ingredients and directions are in the recipe card toward the lesser of this post.

These photos were taken subsequently making country fried steak, and I opted to leave the browned bits/drippings in the pan for extra flavor. Y'all exercise not have to practice this; it can be made with but a clean pan and all the same taste amazing!

1. Add butter. Rut the pan over medium oestrus and melt the butter.
2. Add flour and seasonings. Whisk the flour and spices into the melted butter, until no flour streaks remain.
3. Melt. It'southward important to cook the flour/butter for 1-ii minutes, otherwise your gravy could gustatory modality like uncooked flour. Whisk occasionally every bit information technology cooks.
4. Add milk. I similar to add together my milk about one/2 cup at a time, whisking actually well during and after each add-on. This helps give you a lump-complimentary gravy.
5. Bring to a simmer. Simmer for about 5 minutes, or until the gravy is smooth and thickened to your liking.

Helpful Tip!

I definitely recommend using whole milk for this gravy recipe. During testing, I found milks with less fatty content just didn't turn out as creamy and take that beautiful velvety mouthfeel.

Variations of this recipe

• Pan drippings – I wrote this recipe for when you DON'T accept any pan drippings, merely by all means, if you lot have some, utilise them!
• Garlic – sometimes I like to add together a petty scrap of garlic pulverisation (1/4 to 1/2 tsp) to this recipe.
• Uncomplicated – for a simple, pared down version of this recipe, omit the thyme and cayenne pepper.
• Evaporated milk – Yous can use an equal corporeality of evaporated milk for this recipe if yous don't accept whole milk. Y'all'll want approximately 16 oz.
• Not dairy milks – I haven't specifically tested this gravy with alternative milks like almond, soy, oat, etc, so I tin can't say exactly how they'll turn out. I would recollect they'd work just fine though.

FAQ's

What other names for white gravy are in that location?

I've seen white gravy called pepper gravy, white pepper gravy, country gravy, sawmill gravy, etc.

How is white gravy thickened?

There are 2 chief ways to thicken a gravy: a slurry and a roux. For more information near those methods, be sure to check out my Cooking Terms page! This recipe uses a roux.

How to make a lump-free gravy?

I've found that well-nigh lumps happen when the milk is added all at in one case. I highly recommend calculation the milk most 1/2 cup at a fourth dimension, whisking well after each addition. This volition give y'all a perfectly creamy and shine gravy, every time!

Making peppered white gravy alee of fourth dimension

This gravy recipe can be made completely alee of fourth dimension if you'd similar!

When gravy is refrigerated, it tends to exist super thick. I suggest reheating it in a bucket with an extra splash of milk to loosen information technology back upward.

Freezing

You can technically freeze white gravy, however since it contains dairy, the freezing/thawing process can modify the consistency and texture.

I recommend using evaporated milk if you program to freeze this gravy, since it tends to hold up to the freezing process a bit improve.

Make sure the gravy has cooled completely, then transfer to freezer containers and freeze forup to 3 months.

Thaw overnight in the refrigerator and reheat on the stovetop, adding a bit more milk or h2o every bit needed.

Storage

White gravy should be refrigerated in an airtight container and eaten within 3-4 days.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Servings: 6 servings

(hover over # to adjust)

This archetype White Gravy is ultra flossy, and speckled with plenty of black pepper. Perfect on chicken fried steak, fried chicken, mashed potatoes, biscuits and more!

• ▢ ane/3 cup butter
• ▢ 1/3 loving cup all purpose flour
• ▢ 2 cups milk
• ▢ one tsp kosher salt
• ▢ i tsp black pepper
• ▢ 1/4 tsp dried thyme optional but recommended
• ▢ 1/four tsp cayenne pepper optional

• Add butter, and melt over MED rut.  One time melted, add flour, common salt, pepper, thyme, and cayenne and whisk to combine.

• Melt flour/butter mixture for 1-ii minutes.

• Slowly pour in milk, about 1/ii cup at a fourth dimension, whisking afterward each add-on, until all milk has been added and no lumps remain.

• Bring to a vigorous simmer, whisking oft.  Permit to simmer for about 3 – five minutes, or until gravy is smoothen, flossy and thickened to your liking.

• If gravy gets too thick, add a splash of milk or h2o to sparse information technology out.

Want to save this recipe for subsequently? Click the heart in the bottom right corner to save to your own recipe box!

This recipe has been updated due to reader requests and my ain testing.

If you lot were a fan of the original recipe, here it is:

• three Tbsp butter
• iii Tbsp flour
• 1 cup milk, plus an optional boosted 1-ii Tbsp (depending on your preference for a thinner or thicker gravy)
• salt, to taste
• pepper, to taste

1. In a saucepan, melt butter.
2. Once butter is melted, add the flour and whisk.  It will wait like the consistency of wet sand.
3. Slowly add the milk, and whisk to incorporate.  Whisk until shine.
4. Gravy will thicken, add together in the additional milk if you desire a thinner gravy.
5. Add common salt and pepper to gustatory modality.

The Mesomorphic Chef is not a dietician or nutritionist, and whatever nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you adopt. Calories tin can vary quite a bit depending on which brands were used.

Hey in that location! I'm Amanda. Wife, female parent, photography nerd, and salary lover! I believe that delicious meals should exist easy to brand. Now that you're hither, stay a bit, browse a few recipes, and let's become cookin'!

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