Ah! You’re asking about white gravy—a classic, creamy sauce often served with biscuits, chicken, or meats. Let’s break it down clearly.
White Gravy
What It Is
- White gravy is a creamy, lightly seasoned sauce made from fat (usually butter or pan drippings), flour, and milk.
- Commonly served in Southern U.S. cuisine over biscuits (“biscuits and gravy”), fried chicken, or mashed potatoes.
- Also called cream gravy or country gravy.
Ingredients
- 2–3 tbsp butter (or pan drippings from meat)
- 2–3 tbsp all-purpose flour
- 2 cups milk (whole milk preferred for creaminess)
- Salt and black pepper, to taste
- Optional: crushed sage, garlic powder, or other seasonings
How to Make White Gravy
- Make a roux
- Melt butter (or use pan drippings) in a skillet over medium heat.
- Stir in flour and cook for 1–2 minutes until lightly golden.
- Add milk slowly
- Gradually pour in milk while whisking to prevent lumps.
- Cook and thicken
- Simmer 3–5 minutes, stirring constantly until the gravy thickens to your desired consistency.
- Season
- Add salt, pepper, and optional spices to taste.
- Serve hot
- Pour over biscuits, fried chicken, mashed potatoes, or country-fried steak.
Tips
- For lump-free gravy, whisk constantly while adding milk.
- If too thick, add a little more milk; if too thin, simmer longer.
- You can make a sausage version by cooking crumbled sausage first and using the drippings for extra flavor.
If you want, I can make a simple diagram showing how to make white gravy step by step, from roux to finished creamy sauce—it’s very handy for beginners.
Do you want me to make that visual?
