This is a rich, thick, and “stick to your ribs” type of gravy that will make your biscuits and gravy the talk of the family. This is the Southern version of a Bechamel Sauce, but thicker and flavored with pepper instead of nutmeg.
Country White Gravy
Ingredients
- 3 cup Milk, whole
- 4 tbsp All Purpose Flour
- 4 tbsp Butter I prefer grass fed butter
- 1.5 tsp Kosher Salt, Morton brand
- 0.5 tsp Black Pepper ground
Instructions
Must Know Tips
- Do not turn the heat on high. Always keep it at medium and let the gravy thicken slowly as the milk heats up. If you cook it on too high of a temperature you will scorch the milk in the bottom of the pan.
Equipment Needed
- Frying pan
- Spatula
- Whisk
- Measuring spoons and cups
Gravy Instructions
- Heat a 10” frying pan, cast iron preferred, on medium heat. Add the butter and let the moisture sizzle off. Add the flour and stir slowly for 4 minutes.
- Quickly add all of the milk and quickly stir to mix the roux and milk. A whisk is great for this step. Add salt and pepper. Continue to stir until the gravy starts to bubble and simmer. Let it simmer for 5 minutes stirring occasionally. Remove from heat.
- Serve it in the pan or transfer it to a stoneware dish to help keep it warm on the table. Serve over biscuits, Country Fried Chicken, or Country Fried Steak. You can even top off an Everything Breakfast Bowl with it. You won’t be disappointed.
Tried this recipe?Let us know how it was!
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