This recipe is called “Southern White Gravy” and it never ceases to be addictive!

Recipe Name: Southern White Gravy

There’s something about a ladle of creamy white gravy that just feels like home. This Southern White Gravy recipe is a staple in kitchens across the South, including my own. It’s the perfect comfort food topping for biscuits, chicken-fried steak, mashed potatoes, and so much more. It’s the kind of recipe you turn to when you want to wrap your family up in a warm culinary hug. Plus, if you’ve got picky eaters at your table, you can’t go wrong with this simple, yet delightful sauce.

Southern White Gravy is incredibly versatile. It’s traditionally served over fresh, flaky biscuits for a Southern-style breakfast or brunch. But it’s also fantastic drizzled over chicken-fried steak, mashed potatoes, or country-fried pork chops. For a veggie side, try spooning it over steamed green beans or sautéed greens for a little extra deliciousness.

Ingredients

  • – 1/4 cup unsalted butter
  • – 1/4 cup all-purpose flour
  • – 2 cups whole milk
  • – Salt, to taste
  • – Black pepper, freshly ground, to taste

Directions

  • 1. In a heavy skillet or saucepan, melt the butter over medium heat. You want that butter just bubbling and it should smell like the start of something good.
  • 2. Whisk in the flour and keep it moving for about 1 to 2 minutes. You’re making what we call a roux, and it should be smooth without any floury lumps.
  • 3. Pour in the milk slowly, whisking constantly. This is the part where a little patience comes in handy to ensure your gravy gets silky and thick.
  • 4. Continue to cook and whisk often as the gravy comes to a simmer. Once it starts to bubble gently, reduce the heat to low.
  • 5. Let the gravy simmer for a couple more minutes until it’s thick enough to coat the back of a spoon.
  • 6. Season with salt and pepper to your family’s taste preference. Give it one last hearty whisk then remove it from the heat.

Variations & Tips

  • – For a richer flavor, try using half-and-half or light cream instead of milk. It’s a bit more indulgent but oh-so-worth it.
  • – If you like a bit of sausage in your gravy, crumble and brown some sausage in the skillet first, then remove it and use the drippings to make your roux. Stir the cooked sausage back into the gravy just before serving.
  • – For a herby twist, add a pinch of dried sage or thyme to the roux. It’ll give your gravy that extra layer of flavor that makes it special.
  • – If the gravy is a bit too thick for your liking, just whisk in a little more milk until it reaches your desired consistency.
  • – And remember, the key to a smooth gravy is whisking constantly to prevent lumps. If you do end up with a few, a fine mesh strainer can rescue your sauce. Enjoy every heartwarming bite!