This classic White Gravy is ultra creamy, and speckled with plenty of black pepper. Perfect on chicken fried steak, fried chicken, mashed potatoes, biscuits and more! Easy to make with only 7 ingredients (including salt and pepper!).
This is part of a series of recipes here on the site that Iโm calling โBack to Basicsโ. In this series youโll find recipes that are common building blocks for beginner cooks, as well as homemade versions of pantry/store-bought staples, such as cream of mushroom soup, pie crust, garlic bread, etc. With easy to follow instructions, detailed notes, and step by step photos, youโll be on your way to being a master in your kitchen in no time!
If you’ve only ever had white gravy or pepper gravy from a packet, then you’re in for a treat! It’s so easy to make at home, you get to control the salt content and quality of ingredients, and I know you’ll love the down-home flavor!
This recipe has been on the site for quite a long time… since January of 2015 to be exact. It was a part of a double recipe post, but you all love it so much I thought it deserved it’s very own post.
I’ve added a few tweaks to the recipe after years of tinkering, but don’t worry, the original recipe will be right below in the “Chef’s tips” section.
We love to have a little dish of this white gravy on the side to dip our fried chicken or chicken tenders in, but it’s also great with a classic comfort food recipe that’s coming up soon here on the site… country fried steak!
How to make peppered white gravy?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
These photos were taken after making country fried steak, and I opted to leave the browned bits/drippings in the pan for extra flavor. You do not have to do this; it can be made with just a clean pan and still taste amazing!
- Add butter. Heat the pan over medium heat and melt the butter.
- Add flour and seasonings. Whisk the flour and spices into the melted butter, until no flour streaks remain.
- Cook. It’s important to cook the flour/butter for 1-2 minutes, otherwise your gravy could taste like uncooked flour. Whisk occasionally as it cooks.
- Add milk. I like to add my milk about 1/2 cup at a time, whisking really well during and after each addition. This helps give you a lump-free gravy.
- Bring to a simmer. Simmer for about 5 minutes, or until the gravy is smooth and thickened to your liking.
Helpful Tip!
I definitely recommend using whole milk for this gravy recipe. During testing, I found milks with less fat content just didn’t turn out as creamy and have that beautiful velvety mouthfeel.
Variations of this recipe
- Pan drippings – I wrote this recipe for when you DONโT have any pan drippings, but by all means, if you have some, use them!
- Garlic – sometimes I like to add a little bit of garlic powder (1/4 to 1/2 tsp) to this recipe.
- Simple – for a simple, pared down version of this recipe, omit the thyme and cayenne pepper.
- Evaporated milk – You can use an equal amount of evaporated milk for this recipe if you don’t have whole milk. You’ll want approximately 16 oz.
- Non dairy milks – I haven’t specifically tested this gravy with alternative milks like almond, soy, oat, etc, so I can’t say exactly how they’ll turn out. I would think they’d work just fine though.
FAQ’s
I’ve seen white gravy called pepper gravy, white pepper gravy, country gravy, sawmill gravy, etc.
There are two main ways to thicken a gravy: a slurry and a roux. For more information about those methods, be sure to check out my Cooking Terms page! This recipe uses a roux.
I’ve found that most lumps happen when the milk is added all at once. I highly recommend adding the milk about 1/2 cup at a time, whisking well after each addition. This will give you a perfectly creamy and smooth gravy, every time!
Making peppered white gravy ahead of time
This gravy recipe can be made completely ahead of time if youโd like!
When gravy is refrigerated, it tends to be super thick. I suggest reheating it in a saucepan with an extra splash of milk to loosen it back up.
Freezing
You can technically freeze white gravy, however since it contains dairy, the freezing/thawing process can change the consistency and texture.
I recommend using evaporated milk if you plan to freeze this gravy, since it tends to hold up to the freezing process a bit better.
Make sure the gravy has cooled completely, then transfer to freezer containers and freeze for up to 3 months.
Thaw overnight in the refrigerator and reheat on the stovetop, adding a bit more milk or water as needed.
Storage
White gravy should be refrigerated in an airtight container and eaten within 3-4 days.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1/3 cup butter
- 1/3 cup all purpose flour
- 2 cups milk
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp dried thyme optional but recommended
- 1/4 tsp cayenne pepper optional
Instructions
- Add butter, and melt over MED heat.ย Once melted, add flour, salt, pepper, thyme, and cayenne and whisk to combine.
- Cook flour/butter mixture for 1-2 minutes.
- Slowly pour in milk, about 1/2 cup at a time, whisking after each addition, until all milk has been added and no lumps remain.
- Bring to a vigorous simmer, whisking frequently.ย Allow to simmer for about 3 – 5 minutes, or until gravy is smooth, creamy and thickened to your liking. ย
- If gravy gets too thick, add a splash of milk or water to thin it out.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- 3 Tbsp butter
- 3 Tbsp flour
- 1 cup milk, plus an optional additional 1-2 Tbsp (depending on your preference for a thinner or thicker gravy)
- salt, to taste
- pepper, to taste
- In a saucepan, melt butter.
- Once butter is melted, add the flour and whisk.ย It will look like the consistency of wet sand.
- Slowly add the milk, and whisk to incorporate.ย Whisk until smooth.
- Gravy will thicken, add in the additional milk if you want a thinner gravy.
- Add salt and pepper to taste.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Genoa says
Okay Iโm sold on these! The breading stuck Perfectly. I did break them then cook them down for about 1 minute in the freezer. That has always helped my breeding stick. I will definitely use this recipe again!ย
Rusty says
This was absolutely fantastic. I’m a beginning-level cook and have been looking for a simple yet tasty white gravy recipe…and this is it! It reminds me of what my mom used to make when she made my favorite dinner (chicken fried steak) many many years ago. And so easy!
I’ve not done the chicken fingers yet (I’ve never breaded anything myself), but look very much to trying them. Thank you!!
LaTasha says
This gravy was so so easy to make! The ingredient list is so simple that I will have no problem memorizing this recipe! The only suggestion I have is to note that this should be cooked over medium heat. Due to my many experiences of burning of butter, I knew to keep the temperature low. Some novice cooks may not know to keep the temp low.
Pamela McInish says
This is absolutely Fabulous!!! The chicken is moist, tender, and so VERY crunchy!
Jeff Lucero says
The first and LAST recipe for gravy I’ll use! Gravy turned out perfect, the first time I’ve ever made gravy from scratch and it turned out Awesome! I had to use more than one cup of milk though it looked like it came out of a package…. but it was all Me! (and the Chunky Chef) ๐
Darlene says
I had been craving the Fried Chicken with Thyme gravy from Jimmy’s Famous American Tavern for a while now and thanks to this recipe with the addition of fresh Thyme and a shout out to Omaha Steaks fried chicken breasts I was able to spot on duplicate the dish and could not be happier with the results. Thank you!!!
Mil Dad says
Makes perfect gravy everytime!!
Lindy says
I could never figure out how to make gravy like my mother makes. This is the perfect recipe! Thank you!ย
Ashley says
Super easy and great results every time. Itโs my go to gravy for country fried steak and biscuits.ย
Kenya says
Recipe was perfect!!
Karen says
Soooooo good!!
Chris Kinney says
OMG!! This gravy was obnoxiously delicious!! Thank you! When paired with homemade pear sauce, chicken fried steak and mashed potatoes and brussel sprouts?! Yup, should be illegal!! Yumminess to the last plate licking drop!
Deb Sherwood says
So good and easy!
liam says
great recipe amanda
betty c wert says
I have made this for about 50 years and my family just loves it, it is our always go to gravy, It goes
great on anything that gravy goes on, I never had a receipt I just added things until it looked and tasted right.
So thanks for the receipt. have a blessed day
Sheila says
Such a simple recipe, yet so good!!! I did only use 2 tablespoons of butter and one tablespoon of bacon grease. It was Devine! Thanks for the wonderful recipe ๐
Robin Hammann says
I make this gravy also but I use bacon grease after cooking my bacon and can evaporated milk, it’s our family’s favorite for biscuits and gravy breakfast. I just stumbled on you website and enjoy reading your recipes, I’m looking forward to trying a lot of them.
Don wyn says
Clearly you know what you’re doing. Many thanks for sharing your time and recipes for many searching to living up their menus๐
Don
Miz Helen says
Yummy Chicken and Gravy! Thanks so much for sharing your awesome post with Full Plate Thursday, Hope you have a great week and come back soon!
Miz Helen
The Chunky Chef says
Thank you! See you this Thursday and have a great week ๐
skd says
Yummm…
The Chunky Chef says
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