Easy White Gravy (One Pot)
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Old fashioned, Southern, quick and easy white gravy recipe, homemade from scratch with simple ingredients over stovetop in 15 minutes. Smooth, rich, creamy. Also known as white pepper gravy, poor man’s gravy, sawmill gravy and even milk gravy.
This is one of those classic recipes that you need in your collection. It’s surprisingly simple to prepare and you don’t need to be intimidated by it at all. Looking for more gravy recipes? Try my Homemade Brown Gravy Recipe (One Pot) and Easy Sausage Gravy (One Pot) and of course, these Biscuits and Gravy (One Pot).
What is white gravy?
This gravy is made from a “roux,” which is the combination of flour and fat cooked together. Then, milk is added to create the thickness that you like. It is a classic Southern recipe, used to flavor and moisten fried chicken, biscuits, steak, potatoes, and more.
How to make white gravy from scratch (country gravy)?
- Heat butter– Until fully melted.
- Add flour- Whisk it with the butter, until combined. Let it cook and bubble for 1-2 minutes.
- Add milk– Add milk, while whisking constantly until mixture becomes thick and smooth.
- Enjoy! Remove from heat and mix in salt and pepper.
What to serve with homemade white gravy recipe?
Chicken fried steak with gravy is a classic Southern combination.
You can also pour it over biscuits. Try drop biscuits, cheddar biscuits or buttermilk biscuits.
Add bacon grease or other meat drippings– Replace butter with bacon or turkey drippings for added flavor.
White sausage gravy– Mix in cooked ground sausage for a heartier topping.
Add herbs and seasonings- It won’t be a classic version any more but will pack more flavor. Try adding Italian, Cajun, or Mexican seasonings. You can also add finely chopped fresh herbs such as fresh dill, parsley, oregano, or fennel.
Add cheese– Such as shredded cheddar, Colby jack or even cream cheese, or goat cheese for a thicker and even more decadent gravy.
Make it spicy– Add red pepper flakes, hot sauce to give it a little kick.
Add vegetables– Such as finely diced onions or mushrooms for additional flavor.
Tips and Techniques
Can you make gravy without flour? You can use cornstarch or arrowroot powder slurry but I don’t recommend it since it will have a different flavor and appearance. I prefer using flour.
Can you substitute water for milk in gravy? No, you can not do this substitute. The taste and texture will be off. Also, water does not any richness or flavor to the overall dish. You need milk fat for the best flavor possible.
How to thicken gravy? Let it continue cooking until excess liquid is reduced/evaporated. Don’t add more flour or cornstarch!
How to make gravy thinner? Simply add more milk.
Constant whisking is important– This prevents the formation of lumps in the gravy for a silky smooth texture.
What type of flour to use? I uses all- purpose flour in this recipe but gluten-free flour can be used jus as well too. Whole wheat flour can be used but it changes the color and flavor drastically.
What milk to use? A high fat content is key so half and half, heavy cream, whole milk, or a combination of a few of these together will give the best results. Vegan non-dairy milk can also work well such as unsweetened almond milk, coconut milk or even oat milk. The flavor does change though, based on your milk choice.
How to store white gravy? Can you freeze it? You can store it in a sealed container in the fridge for up to 3 days. I don’t recommending freezing it because it doesn’t thaw well, causing the consistency and texture to changes.
Adding milk gradually is important– This also helps to prevent lumps to create a smooth texture.
Make ahead instructions- It is best to serve this gravy immediately, because it will thicken over time as it cools. You can make it a day in advance and store it in the fridge. When you are ready to serve, serve over stovetop with a splash of milk.
Use nonstick pot or pan- Because this prevents sticking and burning.
Don’t burn the “roux”- That’s the butter and flour mixture. If it burns, the overall color and flavor will completely change. There is no way to fix burnt roux and you will have to start all over again.
More One Pot Side Dishes
- Easy Rice Pilaf (One Pot)
- Hasselback Sweet Potatoes (One Pan)
- Honey Glazed Carrots (One Pot)
- Broccoli and Cheese Sauce
- Easy Garlic Mushrooms (One Pot)
One Pot White Gravy (Country Gravy)
- 3 tbsp Butter, Unsalted
- 3 tbsp All-purpose flour
- 2 cups Whole milk
- 1 tsp Salt, To taste
- 1/2 tsp Black pepper, To taste
- Heat butter in a nonstick saucepan over medium heat.
- Add flour and whisk until combined.Let it cook and bubble for 1-2 minutes, but keep a close eye and don't let it burn and become brown.
- Add milk gradually, while whisking constantly.
- Continue cooking and whisking until mixture becomes thick and smooth.
- Remove from heat and mix in salt and pepper. Enjoy!
- Read all my tips above.
- Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated over stovetop. You will need to add more milk to thin it out again.
Happy cooking everyone!