This simple homemade classic white gravy is perfect to serve over biscuits, fried chicken or potatoes. Country Gravy is creamy, delicious and ready in minutes. Enjoy this southern classic made from scratch.
Country Gravy is perfect for lazy Sunday mornings. Whip up a batch of this delicious gravy and serve with your homemade biscuits and hash browns for an incredible breakfast.
It’s such a versatile recipe that you can even serve with your dinner! It tastes delicious with pork chops, mashed potatoes or fried chicken. Slather on as little or as much as you like.
It’s so good that you’ll be tempted to eat it alone out of a bowl. I can never resist this rich gravy. Yum!
Why You’ll Love This Country Gravy
- Creamy, rich with the perfect balance of spice for an amazing flavor.
- It’s versatile and can be served with a variety of recipes (breakfast and dinner).
- Easy recipe to make with simple ingredients.
- Takes only 15 minutes to make.
- Can customize to suit your preference in terms of flavor and thickness.
- Southern classic recipe that’s stood the test of time.
- Butter – You can use salted or unsalted butter. If you are watching your salt intake, use unsalted.
- All-purpose flour
- Granulated chicken bouillon
- Seasoning salt
- Old Bay Seasoning
- Ground black pepper
- Onion powder
- Milk – I used 2% milk because that’s usually what I have in the fridge.
- Half and half
How to Make Country Gravy from Scratch
- Step One: Melt the butter completely in a non-stick skillet over medium heat. Make sure it evenly covers the bottom of the pan.
- Step Two: Using a whisk, add the flour and continuously stir to combine with the butter to make a simple roux.
- Step Three: Cook, while stirring constantly, for 3 minutes. The color should change to a warm toasted brown shade.
- Step Four: Add bouillon, seasoning salt, Old Bay Seasoning, pepper, onion powder, and salt. Continue to whisk.
- Step Five: Add milk and half and half and continue to stir for another 5 minutes. The gravy will start to thicken so stirring is important to keep the thickness consistent and ensure there are no lumps.
- Step Six: If you find it too thick, you can add more milk, 1 tablespoon at a time, until the desired consistency is reached.
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What to Serve with Easy White Country Gravy
- Homemade buttermilk biscuits
- Chicken tenders
- Chicken-fried steak
- French fries
- Green beans
- Fried chicken
- Pork chops
Variations and Substitutions
- Use garlic powder instead of onion powder.
- Try whole wheat flour instead of all-purpose flour for a slightly nuttier taste.
- Add 1/4 teaspoon of cayenne pepper to give the gravy a spicy kick.
- Use heavy cream instead of half and half for a super creamy and rich consistency.
- Use white pepper instead of black pepper to keep the gravy one solid color.
- Kosher salt can be used instead of regular table salt.
- Low-fat milk can be used, but the gravy may not be as creamy and thick.
Store any leftover country gravy in an airtight container in the fridge for up to 2 days. The gravy will separate as it cools. Reheat on the stovetop for best results.
Can I Freeze?
Yes, you can freeze white gravy. Store it in a freezer-safe airtight container for up to 3 months.
- I like to add combine the seasonings in a small bowl before starting the recipe. You can also mix them into the flour before you begin.
- Add the milk and half and half to one bowl or measuring cup to make it easier to add them when whisking.
- Make sure to whisk continuously. You should never stop moving the gravy in the pan.
- The longer your roux (combination of butter and flour) cooks, the less the gravy will have a raw flour taste and the more nutty it will be. Cooking longer will also changes the color of the gravy. Country gravy is usually an off-white/almond shade.
- I prefer to use a gravy whisk. It’s a flat whisk that has oval shaped spokes. It helps make the gravy easier to keep moving in the shallow skillet.
What is the Difference Between Country Gravy and Sausage Gravy?
The answer is simply the meat! Country gravy is meatless while sausage gravy is made with sausage.
Other Names for Country Gravy
- Sawmill gravy
- Milk gravy
- White gravy
- Cream gravy
Comfort Food Recipes
- Candied Sweet Potatoes
- Beef and Noodles
- Twice Baked Potato Casserole
- Cheeseburger Pie
- Irish Potatoes
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 4 tbsp butter
- 3 tbsp all-purpose flour
- ¼ tsp granulated chicken bouillon
- ⅛ tsp seasoning salt
- ⅛ tsp Old Bay Seasoning
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp salt
- 2 cups milk
- ½ cup half and half
- Melt the butter completely in a non-stick skillet over medium heat. Make sure it evenly covers the bottom of the pan.
- Using a whisk, add the flour and continuously stir to combine with the butter.
- Cook, while stirring constantly, for 3 minutes. The color should change to a warm toasted brown shade.
- Add bouillon, seasoning salt, Old Bay Seasoning, pepper, onion powder, and salt. Continue to whisk.
- Add milk and half and half and continue to stir for another 5 minutes. The gravy will start to thicken so stirring is important to keep the thickness consistent and ensure there are no lumps.
- If you find it too thick, you can add more milk, 1 tablespoon at a time, until the desired consistency is reached.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.