American White Gravy Recipe

Easy White Country Gravy is made with 5 ingredients! I bet you have them all in your kitchen! It is a delicious gravy that is smooth, creamy, full of rich flavor and ridiculously easy to make in minutes!

I love comfort food…mashed potatoes and gravy, chicken fried steaks, biscuits and gravy and warm soups. This White Country Gravy is something that you will fall in love with!

If you have never made it before, you are missing out! It take minutes…yes, minutes…to make! And I am almost certain you have everything in your kitchen to make it!

The Easiest Southern Country Gravy

Here are the ingredients you need to make this delicious rich gravy: butter, flour, milk (2% or whole works best), kosher salt and pepper. THAT’S IT!

Anything homemade is always better in my opinion, so making white gravy from scratch already will taste better! But the simple ingredients are just so good!

You start out making a roux with the butter and flour, then adding milk. You want to use milk with a higher fat content so you can get the rich flavor. Milk Gravy is another name for this because it is made with milk! Whole or 2% works best. If you have made this basic roux before, you know that seasoned the right way it can turn into an amazing gravy, sauce or soup.

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The salt and pepper is what makes this gravy so good. It is seasoned my simple ingredients but it is yummy! Season to taste and you will be amazed! So simple but so good! Sometimes simple is just good….no explanation needed!

First, you will start out by melting butter and whisking in some flour in a saucepan over medium heat. The flour and butter will be a bit thicker but this is what you want. This is what thickens the gravy.

You need to let it cook so the flour taste can cook out. Keep whisking and letting the butter and flour cook. It will start to smell buttery and yummy…let it cook for the flour to cook out. This is a simple roux and is the base for many gravies, soups and sauces and is what thickens it up!

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TIP: I have small whisks in my kitchen that are perfect for whisking gravy or mixing sauces in my glass measuring cups. They are a kitchen must!

After you have let the flour and butter cook for a few minutes, you will add in your milk and whisk it until smooth.

It is up to you how much pepper to add. Traditional white country gravy is usually a bit more heavy on the pepper (I am sure you have heard it called ”Pepper Gravy”) but it is up to you! Add a little at a time until you hit your perfect spot!

Creamy Peppered White Gravy

I love country gravy on warm mashed potatoes, chicken fried steaks and biscuits and gravy! You can even add in some cooked sausage to take your biscuits and gravy to the next level!

No matter what you choose to eat with your Easy Country Gravy, you will love it that much more when you have made it from scratch!

For another delicious comfort food meal, try my Breaded Pork Chops with Creamy Dill Sauce. (These would also be delicious with this White Country Gravy instead of the Dill Sauce).

Restaurant Style Southern White Gravy Recipe

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There is a difference between kosher salt and regular salt! Kosher salt is a bigger salt that makes it easier to control the flavor in a dish! There is a huge difference between 1 tsp kosher salt and 1 tsp regular salt… regular salt is much smaller per little grain/salt particle so you will get more salt from all the tiny pieces that you will with bigger coarse salt like kosher salt! 1 tsp of regular salt will be much saltier than 1 tsp kosher salt so if you are using regular salt, start with less and season to taste! That being said, season this gravy to taste … which is good advice for most dishes since everyone’s level of seasoning with salt is different… I like more salty while some like less! Homemade white country gravy is a popular breakfast in the South, and is one of my favorite comfort food recipes. There’s a secret step to this white pepper gravy that makes all the difference!

Recipes that take me back to my Grandma’s kitchen have been my favorite ones to post lately. You all seem to be loving them as much as I do, so I’m really excited to share this easy white gravy recipe with all of you.

American Style White Gravy

This simple recipe makes a super flavorful gravy without drippings. I love that because it means that I always have the ingredients I need to make this classic Southern meal.

The magic in this gravy is in the preparation. Start by melting the butter, and then whisking the flour, salt, pepper, and garlic powder into the butter. Once it’s fully mixed, take the skillet off the stove for 10 minutes.

This rest time is where all the magic happens. It allows the flour to absorb the flavors, which means that you don’t end up with a gravy that tastes like flour. After that rest, bring the skillet back to the stove, whisk in the milk, and allow it to cook until it has thickened, stirring occasionally.

White Pepper Gravy

This vegetarian homestyle gravy is made with unsalted butter, all-purpose flour, fine sea salt, freshly cracked black pepper, garlic powder, and milk.

The milk to flour ratio for white gravy depends on how thick you like your gravy to be. This recipe is for a thick gravy, and uses 2 cups of milk and 1/4 cup of flour. That’s an 8:1 ratio of milk to flour.

If you were cooking bacon or sausage, and have leftover grease in the pan, you can definitely use that instead of the butter. If you only have a little bit of grease in the pan, use enough butter to get to 1/4 cup of fat total. Then just follow the rest of the instructions as they’re written.

How To Make Country Gravy

White gravy is essentially the Southern version of béchamel sauce. The main differences are that this Southern comfort breakfast food is much thicker than béchamel sauce, it always has freshly cracked black pepper, and it omits the shallots and nutmeg.

Country gravy and sausage gravy are very similar, with the main difference being that country gravy is made without meat and sausage gravy is made with sausage. Our sausage gravy recipe is super popular, so be sure to check it out!

The main difference is the liquid that’s used in the gravy. Brown gravy is normally made with meat fat and broth, while white gravy is made with milk.

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White pepper gravy is so versatile and pairs really well with so many things. Some of the most popular foods to enjoy it with are: biscuits, chicken fried steak, fried chicken, chicken and waffles, roasted potatoes, mashed potatoes, turkey, chicken tenders, toast, eggs, egg bakes, omelettes, breakfast pizzas, breakfast skillets, and breakfast casseroles.

*When I freshly grind my pepper, it's a very coarse grind. If yours isn't coarse, or if you're sensitive to spice, start with much less pepper (1/2 teaspoon is a good place to start), and work your way up from there.

The next time you’re craving a delicious Southern breakfast, make a batch of this white country gravy to pair with your biscuits or fried chicken.

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I’m Alexa. I’m the cook and photographer here. Food is my love language. Favorite things: hiking, beach days, avocados, and anything pumpkin spice. Learn more.(Note: if you’re looking for traditional, made with bacon grease southern Gravy, then check out this post for real-deal, Southern White Gravy made with bacon grease, as it was intended to be made.)

White gravy is a staple of Southern cooking. In the South and Southwest we use it to top everything from biscuits to French-Fries.

Every family has its own unique method of making gravy, and most families will tell you theirs is the best gravy ever made. (They’re all right, by the way. It’s a family thing.)

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Bechamel is a thin sauce and is classically made with butter, flour, milk, finely chopped shallots, a pinch of nutmeg and white pepper.

Southern style white gravy is much thicker, is usually made from pan drippings or lard instead of butter, never uses onions or nutmeg, andalways uses cracked black pepper. It’s even called pepper gravy in some places.

Then there’s the stuff you get in restaurants across the country.They try to get it right, but often fail. There are reasons for that.

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Primarily it’s the need for gravy made in a large batch to be able to hold well across a shift. It can be good, in some cases it can be great, but often it isn’t.

A restaurant usually can’t make gravy to order. That’s a shame. But at home, you can, which is why butter is perfectly acceptable in this situation. The shortfalls of a restaurant environment don’t exist at home,