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.
Irene says
I knew how to make gravy you helped me make sure it came out right
Angela says
So delicious and easy!! We even threw in small pieces of sausage! Definitely making again!!
Dorothy Brown says
I am going to try the white gravy today having chicken fry steak ,peas,mash potatoes.
Jacy says
Ashamed to admit Iโve never made gravy from scratch, so as a newbie Iโm very happy to have found this post! Gravy was delicious. Thanks Amanda!
BRIAN says
3 ingredients, eh? Let’s see …… butter, flour, milk, salt, pepper. hmmm……
Amanda says
Generally, in the culinary world, salt and pepper aren’t considered in the ingredient count, since you’d already have that on hand.
Stephany says
This was the best gravy I have ever had no matter if it’s a HAND-ME-DOWN or not the thought of it is what counts! These mean people that say mean things on the comments must not have kids. I do appreciate your time Amanda for sharing your recipes! I will continue to use yours have a blessed day ๐ค ๐
Stephany says
Love this gravy!
Tony says
what a jerk. find your own recipes. why do people have to be a**holes
Jon L. says
Gravy was perfect! So easy! first time ever making white gravy from scratch. Put it on country fried steaks.
Petra Tijerina says
I tried it on chicken fried steak it was delicious. Had some lumps but I was still happy with the results. Thanks for a great & easy recipe!
Karen says
Yum! So easy. Thank you for sharing.
Gaby says
So good!
Old Guy can cook says
I like simplicity. Can manipulate the ingredients to suit taste. But then I always do.
Fug Off says
holy sh*t what a garbage site. JUST LIST THE INGREDIENTS! NO ONE CARES ABOUT YOUR FAMILY or YOUR RAMBLINGS
Amanda says
Well, those ramblings are what caused Google to index the site so you could find your way here. I guess you missed the “jump to recipe” button that’s right there when you open the page, or maybe your poor fingers are too sore from having to scroll for 2 seconds to get to the 100% FREE recipe I spent plenty of time and money to provide you with. Entitlement and ungratefulness aren’t a good look.
C. Arbon says
As rude as that comment was it was kinda funny….admit it, at one time or other you’ve probably thought the same thing a time or two when you were looking for a recipe!!!
Amanda says
I haven’t actually, as I completely respect the time and effort it took to get me that free recipe ๐
Old Guy can cook says
So sad, If you canโt say something good, say nothing at all. Lifeโs to short to have a bad outlook, which is obvious.
Peggy says
I sure wish there was and UNLIKE button! You are soooo freaking rude! And mean! If you don’t care for the recipe, looks elsewhere…..nobody needs your negativity! SMH….Really!!??
Jerri says
This gravy was very excellent. It would be great on anything that calls for cream gravy, But, my MIL taught me to make the gravy for chicken stips out of the fat skimmed out of the frying pan and then it tastes like nothing else belongs on the strips. The skimmed fat imparts a bit of toasty breading and chicken flavor that is devine. She also says that if the gravy get too thick, add a bit of cold water, not more milk.
April Carbone says
Great gravy recipe itโs going to be one of my go to recipe.ย
Nick H. says
Super easy and tasty! Thank you.
Chi says
Thank you, Chunky Chef, for this easy-to-make and yet super satisfying white gravy recipe!
To make it vegan, I swap out regular milk for oat milk, and butter for vegan butter. I also add a pinch of sugar. It’s so good. (The winning combination is Oatly oat milk and Miyoko’s vegan butter.)
zach says
If you use bread flour in your chicken tenders it will make them extra fluffy and crispy like at a fried chicken restaurant thanks for the gravy recipe ๐
Stacy says
soo easy to make this gravy, NEVER buying packets again!!!