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Classic White Gravy

Creamy, peppery Southern-style white gravy made from a simple roux of butter and flour, then whisked with warm milk for a perfectly smooth sauce that elevates biscuits, fried chicken, and more.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk at room temperature
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper plus more to taste

Method
 

  1. Place a medium saucepan or skillet (10–12 inch) over medium heat and melt 4 tablespoons of butter until it foams, about 1–2 minutes.
  2. Sprinkle 1/4 cup all purpose flour into the melted butter and immediately whisk to form a smooth paste (roux) with no dry spots.
  3. Continue whisking and cook the roux for 1–2 minutes, until it turns a light golden color and smells slightly nutty; avoid browning.
  4. Remove the pan from heat and slowly pour in about 1/2 cup of the room-temperature milk, whisking vigorously until the mixture is smooth and loose.
  5. Return the pan to medium heat and add the remaining milk in 2–3 additions, whisking constantly between each pour to maintain a lump-free consistency.
  6. Bring the gravy to a gentle simmer while whisking; cook 3–5 minutes until it thickens enough to coat the back of a spoon.
  7. Stir in 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, then taste and adjust seasoning as desired.
  8. Serve the gravy immediately while hot over biscuits, fried chicken, or mashed potatoes. If it thickens on standing, whisk in a splash of warm milk to loosen.

Notes

For extra flavor, replace butter with bacon drippings or sausage grease. Optional add-ins like 1/4 teaspoon garlic powder, onion powder, or a pinch of cayenne can be whisked in with the seasonings. Gravy keeps refrigerated for up to 4 days; reheat gently with a little milk, whisking until smooth.