Easy Homemade White Gravy Recipe

I’ll show how Homemade White Gravy can be ready in just 10 minutes with five pantry staples and a simple trick you won’t expect.

I never thought plain white gravy could make breakfast suddenly interesting until I started fussing with quick shortcuts. This is a Quick And Easy Gravy I keep coming back to; it uses simple pantry basics like unsalted butter and whole milk, and you can tweak the seasoning to your taste.

It thickens up smooth if you watch the heat, no weird lumps, but yeah you gotta stir. This White Gravy Recipe feels almost like cheating because it comes together in minutes yet tastes like it took longer.

Give it a try, you might get hooked.

Ingredients

• Unsalted butter: Adds rich mouthfeel and fat, lets it coat biscuits real nice, few vitamins.
• All purpose flour: Thickening starch, mostly carbs, adds body but little fiber or protein.
• Whole milk: Creamy, gives protein and calcium, makes gravy smooth and a little sweet.
• Salt: Seasoning that lifts flavor, sodium can be high so taste and adjust.
• Black pepper: Pungent spice, adds mild heat and complexity, no calories but big flavor.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 to 2 cups whole milk, warm
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

How to Make this

1. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat until foamy but not browned. keep the heat moderate so it doesnt scorch.

2. Sprinkle in 2 tablespoons all purpose flour and whisk immediately to form a smooth roux, cooking 1 to 2 minutes to get rid of the raw flour taste, whisking constantly and scraping the bottom.

3. Warm 1 1/2 to 2 cups whole milk separately until steamy but not boiling, warm milk helps prevent lumps.

4. With the heat turned to low or off, slowly pour a small amount of the warm milk into the roux while whisking vigorously to make a smooth paste, then continue adding the rest of the milk in a thin steady stream while whisking.

5. Return the pan to low to medium low heat and simmer gently, whisking often, until the gravy thickens and coats the back of a spoon, about 3 to 5 minutes.

6. Stir in 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, taste and adjust seasoning if needed.

7. If you see lumps, whisk hard, press the gravy through a fine mesh sieve, or whisk in a tablespoon of cold milk to smooth it out; using a balloon whisk helps break lumps faster.

8. If the gravy gets too thick, thin with a splash more warm milk until you like the consistency; if too thin, simmer a little longer while stirring.

9. Keep warm until serving, give it a quick whisk before spooning over biscuits, mashed potatoes, or meat, and store leftovers refrigerated for up to 3 days, reheating gently with a little milk.

Equipment Needed

1. Medium saucepan, about 2 to 3 quart, for making the roux and simmering the gravy
2. Measuring spoons and measuring cups, for butter, flour and milk amounts
3. Balloon whisk (best) or regular whisk, helps break up lumps fast
4. Small saucepan or microwave safe measuring cup to warm the milk separately
5. Silicone spatula or wooden spoon to scrape the bottom while whisking
6. Fine mesh sieve to press out any stubborn lumps if needed
7. Heatproof ladle or large serving spoon for spooning over biscuits or potatoes
8. Airtight container or storage container for leftovers, for the fridge

FAQ

Easy Homemade White Gravy Recipe Substitutions and Variations

Easy Homemade White Gravy

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1 1/2 to 2 cups whole milk, warm
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper

Instructions
1. Melt butter in a medium skillet over medium heat.
2. Stir in the flour and cook, whisking constantly, about 1 to 2 minutes until bubbly but not browned.
3. Gradually whisk in warm milk, a little at a time, until smooth. Bring to a gentle simmer and cook until thickened, 3 to 5 minutes. If it gets too thick add a splash more milk.
4. Season with salt and pepper, taste and adjust. Serve right away over biscuits, mashed potatoes or fried chicken.
Tip: use warm milk to avoid lumps, and whisk continuously when adding liquid. If you do get lumps, strain or blitz with an immersion blender.

Substitutions

• Unsalted butter: swap for equal amount olive oil or bacon drippings for a different flavor; use vegan margarine for dairy-free.
• All purpose flour: replace 2 tbsp flour with 1 tbsp cornstarch mixed into a cold slurry (1:1 with cold water) and add near the end to thicken.
• Whole milk: use 2% milk 1:1, or for creamier gravy use 1 cup milk plus 1/2 cup half-and-half; for dairy-free use unsweetened oat or soy milk (same volume).
• Salt and pepper: use 1/4 tsp low-sodium soy sauce or Worcestershire for extra umami instead of some salt; use white pepper instead of black if you want a cleaner look.

Pro Tips

1) Keep the heat gentle. If the fat starts to brown, turn it down quick, cause browned fat will change the flavor. You can cook the flour a little longer for a nuttier taste, but once it goes brown youre in different sauce territory.

2) For lump free gravy, strain or blitz. Even with slow pouring you can get little bits, so pour the milk through a fine mesh sieve right into the pan or use an immersion blender for a few seconds to smooth it out. Works way better than fighting with a spatula.

3) Finish it right. Stirring a tablespoon of cold butter in off the heat gives a silky sheen and richer mouthfeel, and a tiny splash of acid like lemon or vinegar will brighten things if it tastes flat. Taste as you go and adjust.

4) Quick fixes for thickness. If its too thin, mix a small amount of flour or cornstarch with cold water or milk before adding it in so you dont get lumps, heat gently till it thickens. If its too thick, add warm milk a tablespoon at a time while whisking, dont dump a whole cup in or youll lose control.

5) Make ahead and reheat hacks. Press plastic wrap right on the surface to stop a skin forming, chill, and reheat slowly over low heat while whisking, adding a splash of warm milk as needed. Microwave in short bursts with stirring, or warm in a double boiler for best texture.