American white gravy, also known simply as country gravy or sawmill gravy, is a staple of Southern U.S. cuisine and is commonly served over biscuits, mashed potatoes, chicken fried steak, and other foods. It has a smooth, thick consistency and is off-white or pale tan in color. White gravy gets its name from the color it derives from cooking a roux made of fat or oil and flour. Understanding what goes into this versatile and delicious gravy can help cooks recreate it at home.
What is a Roux?
The base of any good white gravy begins with making a roux. A roux is made by cooking equal parts fat and flour together until the mixture achieves a light brown color.
Fat Options for Roux
Different fats can be used for the roux:
- Bacon drippings or grease
- Butter
- Lard
- Vegetable oil
Bacon drippings and lard were traditionally used in the South when making gravy and remain popular choices for their rich, meaty flavors. Butter is sometimes used for a dairy accent in the gravy. Vegetable oils like canola or corn oil work fine but won’t impart as much flavor.
Flour for Roux
All-purpose flour is most commonly used when making a roux. Measure out an equal amount of your chosen fat and flour. For example, 4 tablespoons each of bacon drippings and flour. Combine the fat and flour in a skillet over medium heat. Cook, stirring constantly, for 3-5 minutes until the mixture turns light brown. The longer you cook the roux, the darker and more flavorful it will become. Be careful not to burn the roux which will make the gravy taste bitter. Remove from heat once desired color is reached.
Liquid for Gravy
Once the roux is cooked, add liquid and whisk together to form a gravy. The most common liquid used is milk. Whole milk or even heavy cream is often used for very rich, decadent gravy. For lighter gravy, try lower fat milk options like 2% or skim milk. Other dairy products like half and half, buttermilk, or yogurt could also be used.
If avoiding dairy, the liquid can be broth, stock, or even water. For non-dairy gravy, chicken, beef, or vegetable broth will provide plenty of flavor.
Amount of Liquid
The amount of liquid needed will vary based on how thick you want the gravy and how much roux is used. Start by adding 2-3 cups of liquid to the roux. Add more liquid as needed to reach desired consistency, whisking constantly to avoid lumps. Gravy should coat the back of a spoon but not be so thick it’s pasty. Err on the side of extra liquid, as the gravy will thicken as it cooks.
Seasonings
To turn the roux and liquid into flavorful white gravy, seasonings are key. Here are some common seasonings used:
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Dried sage
- Red pepper flakes
Start with a teaspoon each of salt, black pepper, onion powder, and garlic powder. Add a pinch of sage or red pepper flakes if desired. Taste the gravy after simmering for 5 minutes and adjust seasonings as needed. The gravy can be made mild for kids or extra peppery for spice lovers.
Simmer the Gravy
Once all ingredients are combined in a saucepan, bring the gravy to a gentle simmer over medium heat on the stovetop. Let it bubble just slightly for 5-10 minutes, whisking frequently. This allows the flavors to meld and the starch from the flour to fully thicken the gravy. Remove from heat once it reaches the desired consistency.
The gravy will continue to thicken more as it cools. Err on the thinner side when simmering, as you can always cook it a bit longer if needed. Keep warm until ready to serve.
Uses for White Gravy
White gravy is highly versatile. Here are some of the most popular ways to eat and serve this Southern staple:
Biscuits and Gravy
A classic biscuits and gravy breakfast pairs freshly baked buttermilk biscuits split and covered with hot creamy gravy. Make the gravy extra flavorful by using bacon grease in the roux.
Mashed Potatoes
For the ultimate comfort food meal, top mashed potatoes with a ladleful of gravy. The smooth potatoes combine perfectly with the creamy, peppery gravy.
Meat Entrees
Smother meats like fried chicken, meatloaf, pork chops, or chicken fried steak with gravy for added moisture and flavor. The gravy soaks right into the meat.
Casseroles and Skillets
Mix gravy into casserole dishes like chicken and rice or beef tips and noodles. Use it as the base for skillet dishes like chicken fried rice or hamburger skillet meals.
Biscuit Bowls
Bake canned biscuit dough folded into muffin cups to form edible bowls. Fill with hot gravy and your choice of vegetables, chicken, or sausage for an comforting meal.
Gravy Boats
Offer extra gravy on the table in a gravy boat so people can pour on as much as they want. Especially useful for large family meals and holiday dinners.
How to Make White Gravy Step-By-Step
Follow these simple steps for foolproof white gravy every time:
Ingredients
- 4 tablespoons bacon drippings or butter
- 4 tablespoons all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Melt bacon drippings or butter in a skillet over medium heat. Whisk in flour until smooth. Cook, whisking constantly, for 3-5 minutes until browned.
- Gradually whisk in milk. Add seasonings. Bring to a simmer.
- Cook for 5-10 minutes, stirring frequently, until thickened to desired consistency.
- Taste and adjust salt, pepper, and seasonings as desired.
- Serve warm over biscuits, mashed potatoes, fried chicken, etc.
Tips for the Best Gravy
- Use whole milk or half and half for richer gravy or low fat milk for lighter gravy.
- Add extra flavor with crispy cooked sausage or bacon pieces.
- Simmer the gravy gently to avoid scorching on the bottom.
- Make sure to whisk out any lumps from the flour.
- Let the flour cook sufficiently in the fat to avoid a raw taste.
- Err on the thinner side, as gravy thickens more upon standing.
With these tips, you can become a pro at making creamy, delicious white gravy at home. Adjust the ingredients to suit your tastes and enjoy ladling it over all your Southern comfort food favorites.
Common Questions about White Gravy
Here are answers to some frequently asked questions about white gravy:
Is white gravy healthy?
White gravy is high in fat, calories, and sodium, so it’s best enjoyed in moderation as part of an overall balanced diet. Choosing lower fat milk, avoiding extra salt, and portion control can help keep it more diet-friendly.
How is sausage gravy different?
Sausage gravy starts with cooked and crumbled pork breakfast sausage instead of plain fat for the roux. This adds meaty, savory flavor.
Can you freeze and reheat gravy?
Yes, homemade gravy freezes well for up to 3 months. Thaw in the refrigerator then reheat gently on the stovetop or microwave, adding extra milk or broth if needed to thin.
Is white gravy the same as bechamel sauce?
Very similar, but white gravy seasonings like black pepper make it distinctly Southern flavored. Bechamel is the more generic milk-based white sauce popular in French cuisine.
What’s the difference between gravy and sauce?
Gravies are made from the natural juices of roasted meats thickened into a sauce. Sauces start with butter, oil, or other non-meat ingredients as the base.
Conclusion
White gravy may seem simple, but proper technique and cooking makes all the difference. By using bacon drippings or other flavorful fat with flour to create a cooked roux, whisking in milk, and simmering with seasonings, you can make the perfect gravy. Ladle it generously over biscuits, fried chicken, mashed potatoes, or anything that needs a little down home Southern comfort. Whether you want to bring a taste of the South to your own kitchen or impress guests with your gravy skills, following this guide will help you become an expert gravy maker.