In a matter of minutes, you can whip up white gravy in a saucepan for the perfect creamy, savory topping for your favorite dishes. This basic sauce is prepared with ingredients you likely already have on hand: bacon grease, flour, milk, salt, and pepper. For a bit of heat, a pinch of cayenne can be added as well. I suggest trying your first batch spooned over a homemade buttermilk biscuit. The creamy gravy pairs perfectly with the warm, fluffy layers.
Notes
- For thicker gravy, add less milk. For thinner gravy, add more.
- If you like your gravy with a kick, add a dash of cayenne powder or ground chili.
- You may also add cooked sausage, cooked bacon, or ham if desired.
Ingredients
- 5 tablespoons bacon drippings - (bacon grease from about 1/2 pound bacon cooked)
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon sugar
- 1/4 teaspoon nutmeg
Instructions
- Heat the bacon grease in a large skillet over medium heat.
- Add the flour and stir to combine.
- Stir until the flour is about the color of peanut butter and smells nutty, about 5 to 8 minutes.
- Whisk in half of the milk and reduce the heat to medium low.
- Allow the milk to come to a simmer, stirring constantly to avoid sticking.
- Add the salt, pepper, sugar, and nutmeg.
- Add the remaining milk a little at a time until the gravy has thickened considerably. You’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.
- Serve the gravy over biscuits, chicken fried steak, fried chicken, or mashed potatoes.