Learn how to make white gravy - ready in just a few minutes and will add a little Southern charm to your table. My easy white gravy recipe is perfect for holidays.
Heat a pan over medium heat. Add butter and let it melt.
Add flour, salt, and freshly cracked pepper to the melted butter. Whisk well. Keep cooking for about 2 minutes to fully cook out the flour.
Add a bit of milk (about ½ cup) and whisk well to incorporate it. Then, add some more and whisk again. Repeat with the rest of the milk. Stir constantly to make sure there are no lumps in the butter and flour mixture.
Bring the mixture to an almost boil. Keep whisking often. Let it simmer (vigorously) for about five minutes – the milk gravy should become smooth and creamy as it cooks. Cook until it thickens to desired consistency and serve.
Storage Instructions
Fridge: store in a tightly sealed container in the refrigerator for up to 4 days. Freeze: freeze in an airtight container, ice cube tray, or Ziplock bag for up to 4-6 months.Reheat: Pour the cream gravy recipe into a saucepan over low heat. Stirring consistently, reheat the gravy slowly until it starts to simmer - you may need to add a little more milk or water to bring back the creamy texture.
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Notes
Why is my white gravy lumpy? The flour hasn't been mixed properly. To make white gravy smooth, add the flour a little at a time and whisk vigorously before adding the milk.How do you thin out white gravy? Add a splash of water or milk.How can I thicken my white gravy? Add a little more flour or stir in a small amount of cornstarch, tapioca flour, or potato starch with water.Check the blog post for more tips and serving recommendations.