Savory, smooth, and creamy from-scratch Country Gravy is the Southern staple we all know and love. The perfect dippable or pourable consistency, use this to top off your breakfast biscuit and chicken-fried steak, or dunk those crispy steak fingers!
Country gravy is king in the South and has a spot on just about every dinner menu around here. This 10-minute foolproof recipe lives up to its high standards as one of the best Southern dips out there. Check out our Southern recipes for more Southern staples!
Why This Country Gravy Recipe is Foolproof
No one wants a gravy with a raw flour taste or lumps floating around in there. Getting the consistency on point was always the hardest part of a country gravy recipe for me. That's why I developed a no-fail method for making sauces and gravies!
This simple method:
- Cooks out the raw flour taste,
- Ensures there are absolutely zero lumps, and
- Delivers the perfect consistency for dipping and pouring every time.
The fat-flour-milk ratio also comes into play in regard to consistency--don't worry, we nailed that one, too!
White Gravy Ingredients
- All- Purpose Flour
- Butter | You can use butter or meat drippings for this recipe you can use drippings from bacon, leftover grease from chicken-fried steak, or chicken-fried chicken--those all work! Just be sure to use the right amount.
- Whole Milk
- Salt + Pepper
How To Make Country Gravy from Scratch
Combine Butter + Flour | Melt the butter, sprinkle over the flour, and stir for about 1 minute.
Add Milk | One big splash at a time, whisking after each addition.
Simmer | Simmer until thickened, 4-6 minutes.
Season + Serve!
Pro-tip: If you aren’t sure if your gravy is consistency is where it needs to be, dip a wooden spoon in the gravy and use your finger to make a line down the back of the spoon. If the line remains and does not bleed back together, your gravy is ready. If it does, continue simmering until thickened more.
White Country Gravy with Meat Drippings
To use bacon drippings in the place of butter, use 2 tablespoons of bacon drippings in the place of the butter. Again, you need to adjust the seasoning if using bacon drippings as they will have a higher salt content than unsalted butter.
You can also make country gravy with breakfast sausage (e.g. sawmill gravy), a popular topping for biscuits and gravy.
What to Serve with Homemade Country Gravy
Country gravy may not seem super versatile, but it totally is. We have put together this roundup below of a few recipes where our gravy shines!
Speaking of versatility, have you heard of chocolate gravy? Dessert meets breakfast in the best way!
Frequently Asked Questions
Sausage gravy contains crumbled sausage, and the roux is made up of flour and meat drippings from the gravy. It is traditionally served over biscuits and is the topper for the beloved Southern breakfast biscuits and gravy. White country gravy is meatless, and the roux is most commonly made up of flour and butter.
There is definitely a huge difference in brown, broth-based gravy vs. white gravy--from the ingredients to how it's used as a topping. The liquid in white gravy is milk, whereas the liquid in brown gravy is broth. Unlike the dishes mentioned above where white gravy shines (Except mashed potatoes! There's always a debate there about which gravy is the best.), brown gravy is what you typically pair with pot roast, pork chops, etc. Thanksgiving Day gravy does combine both flour and broth for that topping, however!
Yes! Country gravy can be made up to 3 days in advance. Store in the fridge until ready to use and reheat on low on the stove top, stirring frequently.
Homemade Country Gravy
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
Instructions
- In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown.
- Add milk a generous splash at a time, whisking after each addition until all of the milk has been incorporated.
- Allow the sauce to bubble for 5-7 minutes, just until slightly thickened. Remove from heat and season with salt and pepper.
Video
Notes
Nutrition
Sources: Food Network | Flour 101
Amanda says
This gravy sounds amazing! I love the idea of making it with bacon grease. I can imagine how flavorful it would be. I can't wait to make this -- maybe with some chicken fried steak. Thanks for sharing!
Anita @ Daily Cooking Quest says
I must have been missing out since I have never actually paired fried chicken with gravy before. This gravy recipe is so simple that I simply must remember to make it when I fry some chicken next time. 🙂
Kelly Anthony says
It's a pretty regular occurrence down here in the South 😉 Ha! Thanks so much, Anita!
Danny says
Actually ma'am, its usually eaten with breakfast or chicken fried steak, texas toast, maybe some chicken strips, but not fried chicken.
Kelly Anthony says
Bone-in fried chicken, I completely agree. But! Chicken Fried Chicken without country gravy -- total blasphemy! 😉
AnnMarie says
I just made this last night because I ran out of the packet type.. it was so simple and so incredibly delicious! I'm happy to say I never have to buy another packet of gravy again. I have a recipe using sausage fat.. but I don't want to cook up sausage every time I want country gravy. So thank you, thank you, thank you!
Kelly Anthony says
That is so awesome! I love that. Thank you, AnneMarie 🙂
Pam says
I have never tried making gravy with butter, but this sounds excellent. Other than the bacon grease it would be awesome with any kind of pan drippings from meat - chicken, beef or pork would be delicious too!
Tisha says
I love making homemade country gravy, so good! Perfect comfort food
Luci says
This looks so dang good. I can almost taste the gravy through my screen.
Alexandra @ It's Not Complicated Recipes says
I LOVE a good gravy, and this recipe is my favourite. Delicious with so many things 🙂
Kelly Anthony says
Thank you, Alexandra!
Danielle Wolter says
This totally brings me back. I absolutely love country gravy - I'm a bacon grease girl all the way! I am totally drooling over this, can't wait to make it.
Veena Azmanov says
Amazing recipes to making delicious dishes for a party. Have to try this special recipe this Easter for my Easter Dinner special. Looks creamy and delicious.
Dan from Platter Talk says
I make gravy with any recipe that I can use it in. Your simple homemade country gravy recipe looks like it would fit the bill for anything! Thank you for sharing this, we will definitely be making this soon.
Tammy says
I honestly should make gravy for my dishes more often. It's such a delicious addition! This country gravy looks fantastic with that crispy chicken ^_^
Dominique | Perchance to Cook says
This looks SO good! I love how there are only a few ingredients inside as well. This gravy would work for so many recipes.... love it!
Chef Markus Mueller says
Gravy is one of my all time favourite comfort foods. I could eat the entire pot of it haha! I always make my own gravy as well, and use roux to thicken all my sauces. The texture is just so much better then when using cornstarch!
Linda says
My husband is a fan of country fried steak because of its gravy. So this is a recipe I need to make soon. Comfort food, here I come.
Lori says
It is soooooooooooo hard to make a killer country gravy and you NAILED it! My mouth is watering and seriously need this in my life! I know what I'm making this weekend!
Sharon says
I want this comfort food gravy over the chicken right now! This looks like something I could find many ways to eat it.
Lorie says
Oh. My. Goodness! This is gonna be a huge hit at dinner with my husband--he is allll about the gravy! can't wait to make it!
kallee says
Thanks for all the gravy making tips. It isn't hard, but it important to make a flavorful gravy. This looks amazing.
Julie says
I realize this is probably going to sound like a silly question, but being from the north, I am entirely unfamiliar with gravy. Is this a staple at meals that is used like a condiment and you just set out the gravy for dipping? Is it just served for big holiday dinners and special occasions? Do you keep a batch of it in your fridge at all times to pull out on a whim? This is such a foreign concept to me, haha -- here in South Philly, "gravy" is the red tomato sauce all the Italian grandmas cook for hours every Sunday!
Kelly Anthony says
Ha! Julie -- mind blown 😉 Gravy is a condiment, but not necessarily an "every day" condiment. There are certain dishes a Southerner wouldn't dare serve without gravy, such as biscuits and gravy, chicken fried steak and chicken fried chicken. It lies somewhere between a special treat (not necessarily just for holidays) and a Southern staple. Hope that helps!
Merry says
Julie,
Gravy is always served over mashed potatoes in the north so I can't imagine that you are not familiar with it. However, if you are used to "Brown Gravy" rather than "County Gravy" you can substitute milk for the broth and have the same effect. If you are unfamiliar with how to make gravy when you are without pan drippings, follow this recipe and you will be heaven. It truly is wonderful and I am also from the North and have been cooking since I was a young teen and know my way around all kinds of cuisine. Southern is "Comfort Food" at its finest.
Thanks, Kelly. I just had this for breakfast and it is as good as any I have ever made. The Roux is key to making a lump-free gravy.
Kelly Anthony says
Thank you, Merry! I'm so glad you enjoyed it!
lauren says
Oh boy, this looks so deliciously heart warming! That creamy gravy is perfect for crispy chicken, mashed potatoes, anything really! Definitely going to make this with biscuits for brunch!
Erika says
This gravy looks amazing! Who doesn't love to smother food in a delicious gravy?!
Michelle Minnaar says
LOVE fried chicken and I am always looking for a new gravy recipe. And yes, adding the milk slow is the way to go!
Renu says
The gravy is so rich and creamy and so easy to make too. I think I it will go well with some crisp potatoes too. Thanks for all the tips and tricks
Stine Mari says
I love this - so simple and delicious! We call this type of sauce just for 'white sauce' in Norwegian, aren't we clever? Yes, we have a brown sauce too!
Debbie says
If you haven't had a big dollop of country gravy on biscuits you just haven't been living right!! Kelly, Your directions are so easy I am about to run to kitchen and make some. Simple recipes like this need to be shared for all to love, thanks for sharing !!
Jenni LeBaron says
We grew up eating country gravy almost exclusively so it wasn't until I was an adult that I ever tried brown gravy. To this day I think country gravy still reigns supreme for mashed potatoes! This recipe is simple and easy, a great one to keep filed for handy use.
Cathleen says
Ooh, yes! I always have those ingredients on hand!!
I am so used to the brown runny gravy I usually get for Thanksgiving that this looks completely new to me! I have GOT to try this out!!
Lisa Major says
I have made this two sundays in a row. Along with fried chicken strips and biscuits. I put some of the gravy along with a chicken strip on the biscuit. Then I packaged each one separately. My husband and I ate them for breakfast during the week and and they were so delicious. The gravy held up very well in the microwave and tastes so good. So here I am again this weekend making the exact same thing. Thanks so much for this recipe.
Kelly Anthony says
Lisa! That is AWESOME! And so smart of you to repurpose it for breakfast! My husband would love that too 🙂 Thanks for sharing!
Jacqueline Debono says
It's interesting that your 'country gravy' is what we in Europe call béchamel or white sauce. Italians say besciamella. The only difference is we use nutmeg instead of pepper! It's what in Italy we put on lasagna or pasta al forno. I've never thought to eat it as a sauce with fried chicken! Have to try that!
Ramona says
I am definitley drooling over here seeing this recipe now. I love the gravy I love everything about this recipe - I must try it. Thanks for sharing!
Lisa says
Just made this AGAIN! This time I used it as the base for mini breakfast pizzas with sausage, eggs and cheese on refrigerated biscuit dough. They are absolutely delicious pretty much thanks to this gravy.
April says
I love gravy. I try to use it as often as possible because it always makes the dish taste amazing. Can't wait to try your recipe now!
Mimi says
10 minutes in the kitchen and just a few ingredients? That is what I like to hear. And there is never too much of gravy - yum!
Rhonda Cline says
I have attempted to make Country gravy for over 30 years with embarrassing results. I Googled Country Gravy recipes. Your directions and recipe seemed so easy. I followed your recipe and step by step directions telling me what I will see and what texture it should be. For the first time I made perfect Gravy. Thank you so much.
Kelly Anthony says
Is it crazy to get teary-eyed over your gravy making success?! 😉 This makes me so happy! Thank you, Rhonda. I am THRILLED this recipe helped you out!
Adrienne says
This recipe is very bland to me. Reminds me of paste, not that I ever ate the stuff lmao. I always end up adding onion powder and a little garlic powder and plenty of salt and course pepper to flavor it up. Thank you for the refresher on good technique though.
Lisa says
This is truly Southern comfort food at it's best! Even my kids loved it.
Kelly Anthony says
Thank you, Lisa!
Kalee says
This has to be the best gravy recipe I've ever tried! It's the perfect gravy for the holidays! Yum!
Demeter says
Thanks for taking the intimidation factor out by breaking the whole process down. Homemade is really so much better!!
Eden | Sweet Tea and Thyme says
Nothing like a perfect country gravy! It's like Frank's hot sauce, it goes on everything!
Tony says
It really does. I've always loved this gravy, but I recently discovered that I love this served over green beans. Who knew?
Jocelyn (Grandbaby Cakes) says
There is nothing better than good ole fashioned country gravy. It tastes amazing on everything!
Heidy L. McCallum says
This gravy looks fab and I cannot wait to try it. I will come back and let you know how it turned out when I do!
Pam Greer says
This is my go to gravy recipe, it comes out perfect every time! We especially like it with bacon grease!
Deborah says
I’m wondering about using browned flour and adding granulated chicken bouillon.
Terri says
This is a basic white sauce or bechamel. Subbing chicken broth for half of the milk would make a sauce with nice creaminess and more depth of flavor.
Rachel Shafer says
Easy recipe to follow and DELICIOUS!!!
My family LOVED it!!!!!
Jason Smith says
Super easy, Super good!!!
Sarah says
I made this for breakfast with biscuits and bacon. This was the best country gravy recipe I have ever made. I’ll use it often. Made as written with no substitutions or additions. Thanks for sharing. Country gravy is my idea of fantastic comfort food.
Kelly Anthony says
That's awesome! Yay! Thank you so much for sharing that, Sarah!
Mike Carmean says
Best gravy ever! Thanks for posting Kelly it will go further then you know! I'm impressed!
Kelly Anthony says
Thank you, Mike!
Jeff McFadden says
This is a great recipe albeit just a touch too salty for my liking. I was really looking for a recipe like grandma made and this is close however hers always came out a bit darker colored - guess my next try Ill have to let the flour and butter brown a bit before I add the milk. Ive looked all over for a recipe like hers and this is as close as Ive come yet. Thanks for the share!
Jeff McFadden says
Sorry. Forgot to rate it.
Sherry says
First time making country gravy without premade packet mix, it was great!!! We added turkey sausage and had biscuits and gravy. Was delicious!
Kelly Anthony says
That is awesome, Sherry! Thank you so much for sharing!
Sara says
I used this recipe because it sounded fairly simple and I was a little weary about making gravy from scratch for the first time. I was very impressed with how well it turned out and my boyfriend exclaimed that it was the best country gravy he's ever had, and he really loves country gravy.
I really appreciate the tip about adding the milk in "generous splashes," although I may have taken the "splash" part a little too seriously. Ask my counter tops, they'll tell you! Anyway, it was a useful tip that helped lead to lump free gravy!
I'll definitely refer back to this recipe in the future, thanks for sharing it!
Kelly Anthony says
Yay, Sara!!!! I love that 🙂 Thank you for sharing!!!
Matthew Sheptycki says
NOBODY and I repeat NOBODY cares if you think it will be good, cook the damn thing then comment. So sick and tired of people commenting to see themselves in print, nobody cares .