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.
Chelsea says
The consistency of this gravy is great. However it is pretty bland even with the cayenne and Thyme. I added probably 1 1/2 tsp of chicken granules that made it much better.
Kevin says
Hey, just what I was looking for, a great gravy, thanks for the recipe!!
Sandy says
FYI I made a very similar recipe and used plain almond milk. Tasted fine! Also added sausage crumbles for sausage gravy! Thanks
John C. says
I also made a similar recipe & used plain almond milk (It’s all we keep around, because it keeps better/longer).
It came out awesome with our air-fryer chicken-fried steaks!
I copied your version, because it makes MORE!!! ๐
@Dumbunni says
Hey sis. This has become my go-to sausage gravy recipe. My family loves waking up to this on cold weekend mornings. Thank you!
Oldebiker says
Super great white gravy, highly recommend
Jeannie says
I LOVE the original recipe much better๐. Would love to add cayenne but Hubby is a WUS๐. I add chopped, hard-boiled eggs to mixture after it has started thickening. I, then, serve this on toast.
Thank you!
John C. says
YUM!!! Thanks for the idea!!!
Ashley says
I wonโt go anywhere for biscuits and gravy anymore nor will I buy pepper gravy packets. This gravy is so good. I didnโt have whole milk so I used 2% and it came out great. Pinning!
bob says
hung wallpaper and finished off the leftovers on fried chicken. very good. thank you.
Jglover says
Just made this, doubled up the recipe, love the slider you can use for more servings. I had a bit more pepper and a bit more time but it is the perfect consistency. Family loved it! Super easy!
Barb says
Easy to make and great tasting! I will be using this recipe from now on.
Barbara says
Delicious & easy to make. I’ve never been a good gravy maker, hence the packet companies like me… However, this has changed the future for me:)
Heather Roduner says
Was making biscuits and gravy for dinner. Already had the biscuits in the oven and realized I didnโt have gravy!!!! This came up in my google search and was AMAZING! I may never go back to gravy packets!!!
Sar says
I could practically drink this stuff itโs so good!! Thanks god an amazing recipe!!!
Jodi says
WOW! Made this today and it is FABULOUS! Beautiful, rich in flavor, smooth and creamy. Thank you for a great recipe! This will be my go to.
F. MUHAMMAD says
Just tried this and it was spot on. I split the gravy and added sausage to half. I also used 1 cup whole 1 cup condensed because I needed the whole milk for dinner tonight. It was fantastic!
Smoes says
Thickened as intended – just beautiful.
Hollie says
Yuuum! Thank Yew SO Much! The Thyme is a nice touch ! Love it! <3
Natalie Penick says
My husband and 5 kids love the heck outta it! Best hands down
John willis says
I am 75 years old and I have kinda taken the kitchen over. I love to cook and love trying different things. But let me tell you about this white pepper gravy. We love it. I have not changed any thing in it. I like the chicken tenders mashed potato and white pepper gravy. Thanks so much your friend in North Carolina. John willis
Matt says
Tripled it and it was awesome! ๐