Name: White Gravy Recipe: Creamy, Peppery
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Ingredients: ¼ cup pan drippings or butter; ¼ cup all-purpose flour; 2 cups whole milk; 1 –1½ tsp cracked black pepper; ½ tsp kosher salt

Introduction

Table of Contents

White Gravy (aka country gravy/sawmill gravy) is the rich, creamy, pepper-flecked sauce that makes biscuits, fried chicken, and mashed potatoes sing. Made in the same pan you cooked sausage or bacon, it’s ready in 10 minutes and tastes like pure Southern comfort. Presented in a white ceramic pitcher or ladled straight over hot biscuits, optionally garnished with extra cracked pepper, this White Gravy offers silky texture and classic diner vibes that turn any breakfast into a feast.

Ingredients

For the Classic White Gravy (makes ~2 cups / serves 6–8 over biscuits): • ¼ cup pan drippings (from sausage, bacon, or fried chicken) OR 4 tbsp butter
• ¼ cup all-purpose flour
• 2 cups whole milk (or half-and-half for richer gravy)
• ½ tsp kosher salt (adjust to taste)
• 1–1½ tsp freshly cracked black pepper (the star—don’t skimp!)
• Optional: pinch of cayenne, garlic powder, or dried thyme

For Serving: • Freshly baked biscuits, fried chicken, mashed potatoes, chicken-fried steak

Step-by-Step Process

Start with hot fat
After cooking sausage/bacon, leave ¼ cup drippings in the skillet (pour off excess). If no drippings, melt 4 tbsp butter over medium heat.
Make the roux
Sprinkle flour over the fat. Whisk constantly for 2–3 minutes until it smells nutty and turns light golden (don’t let it brown too much).
Add milk slowly
Gradually pour in milk while whisking vigorously to prevent lumps. Keep whisking until smooth.
Thicken
Bring to a gentle bubble. Cook 3–5 minutes, stirring constantly, until thickened to coat the back of a spoon.
Season generously
Add salt and plenty of cracked black pepper. Taste—gravy should be well-seasoned (it mellows on biscuits).
Adjust consistency
Too thick → add a splash more milk. Too thin → simmer 1–2 minutes longer.
Serve immediately
Pour over hot split biscuits or anything that needs gravy love.

Tips for Perfect White Gravy

• Use the pan you cooked meat in—those browned bits = flavor gold
• Fresh cracked pepper is non-negotiable—pre-ground loses punch
• Whisk constantly when adding milk—prevents lumps
• Whole milk or half-and-half = richest texture
• Make it right before serving—gravy thickens as it sits
• Double the recipe—everyone wants seconds

Variations and Customization

• Sausage Gravy: crumble cooked breakfast sausage back in after thickening
• Bacon Gravy: use bacon fat + crumbled bacon
• Spicy Kick: add cayenne, hot sauce, or red pepper flakes
• Garlic Lover: add ½ tsp garlic powder or roasted garlic
• Herb Gravy: stir in fresh thyme or sage
• Cheesy Gravy: melt in ½ cup shredded cheddar at the end

Storage and Serving Tips

• Best fresh—texture is perfect right off the stove
• Fridge up to 3 days (it thickens—reheat with a splash of milk)
• Freezes okay up to 2 months (texture slightly grainy)
• Reheat gently on low, whisking in milk to loosen
• Quick refresh: add fresh cracked pepper before serving
• Serve piping hot over biscuits, chicken, or fries

Nutritional Information

Based on 8 servings:
• Calories: 120 kcal
• Total Fat: 9g (Saturated 5g)
• Carbohydrates: 6g (Sugars 3g)

FAQ

1. My gravy is lumpy—what do I do?
Strain through a fine-mesh sieve or hit with an immersion blender.

2. Can I make it without meat drippings?
Yes—butter works perfectly. Add a pinch of smoked paprika for depth.

3. How do I make it thicker?
Simmer for a longer time or make a slurry (1 tsp cornstarch + 1 tbsp water).

4. Dairy-free version?
Use margarine and unsweetened almond/coconut milk (it won’t be quite as rich).

5. Why does mine taste bland?
You didn’t use enough salt/pepper—gravy needs bold seasoning.

Conclusion

This white gravy is pure Southern magic—creamy, peppery, and so good you’ll be licking the spoon and fighting over the last drop on the plate. Ten minutes on the stove and suddenly breakfast feels like a celebration, dinner feels like home, and everyone at the table is quiet except for happy little sighs. Keep flour and milk in the pantry, and you’re always moments away from the gravy that turns biscuits into a religious experience.