This southern white gravy recipe is a classic that I think most people in the south should know how to make. Creamy, simple and delicious with so many different foods.
As you can see from the image above it's a classic on some homemade biscuits, sometimes you can add sausage meat to the gravy for great flavor - but this would then be known as sausage gravy.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- What To Serve With Southern White Gravy
- Related Recipes
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Southern White Gravy Recipe
- 💬 Comments
What makes this recipe so yummy
- This southern white gravy recipe can be whipped up in literally minutes. It's an easy recipe.
- It's quite versatile in that you can season it how you like.
- It's the best kind and favorite comfort food you can get.
- Try pouring thise delicious southern country gravy over some homemade buttermilk biscuits.
- Making a simple roux like this is the basis for any creamy sauce - e.g. add cheese and you can make mac and cheese!
- Simple ingredients - you should have all of this in your kitchen already.
Groceries you'll need: Ingredients
- Bacon grease (or melted butter)
- All purpose flour
- Garlic
- Whole Milk
- Kosher Salt
- Black Pepper
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Add the bacon grease to a heavy bottom medium saucepan. Apply medium heat and add the flour.
- Step 2: Stir continuously for a few minutes with a small whisk, until the flour cooks a little and becomes pasty. This is so you don't get that flour taste.
- Step 3: Add the garlic and cook another 2 minutes.
- Step 4: Slowly start to add the heated milk, little at a time, continuously whisking.
- Step 5: Once you have used all the milk you should have a nice creamy white gravy.
- Step 6: Season this homemade gravy with salt and pepper to taste.
Hint: Don't try to rush adding the milk. You will end up with lumps in your gravy. Slowly, slowly, add the milk in batches of about ¼ cup at a time, then stir stir stir.
Recipe variations and substitute ideas
- Butter - instead of bacon drippings
- Cooked Sausage - although this will make it a sausage gravy, not a white country gravy.
- Cayenne Pepper - for a little heat.
- Garlic Powder - you can swap out the real garlic for this.
- Heavy Cream - just a dash, could add a little more depth.
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Necessary gear: Equipment
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I have some links to the equipment I used to make this recipe in the recipe card at the bottom of this post.
What To Serve With Southern White Gravy
- Fried Pork Chops
- Chicken-fried Steak
- Chicken Tenders
- Hot Biscuits
- Fried Chicken
- Hash Browns
- A Pie Crust
- French Fries
- Mashed Potatoes
How to store leftovers
Once cooled you can store in an airtight container in the refrigerator for up to 4 days. When you heat it back up again you may need to add more milk.
Mel's kitchen notes
For best results use heated milk - it will help avoid lumps in your white gravy. If you use cold milk it will cool the roux back down and can cause lumps.
Frequently asked questions: FAQs
Definitely is. It's a southern classic and in every restaurant here - I travel up north and struggle to find it.
That would be a country sausage gravy, or Sawmill gravy. This is a different one, albeit similar.
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Southern White Gravy Recipe
Ingredients
- 2 Tablespoons Bacon Drippings or butter
- ⅓ Cup All Purpose Flour
- ¼ teaspoon Garlic
- 3 Cups Whole Milk warmed
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Instructions
- Add the bacon fat to a small heavy-bottomed pot.2 Tablespoons Bacon Drippings
- Add medium-high heat then add the flour. Stir for a few minutes, while the flour cooks a little and smooths out, then add the garlic and cook a further 2 minutes.⅓ Cup All Purpose Flour, ¼ teaspoon Garlic
- Slowly start to add the heated milk, stirring constantly. A little at a time, stir stir stir, a little more, stir. This takes time, if you rush it you will end up with lumps in your gravy.3 Cups Whole Milk
- Once you have added all the milk you should have a nice smooth gravy. Season with salt and pepper.1 teaspoon Salt, 1 teaspoon Black Pepper
Notes
Nutrition
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