White Country Gravy

 

 

 

 

 

 

 

 

 

 

Ingredients:

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups milk (whole milk preferred for creaminess)

½ teaspoon salt (adjust to taste)

½ teaspoon black pepper (or more, to taste)

Optional Add-ins:

A pinch of garlic powder or onion powder for extra flavor

A dash of crushed red pepper for heat

Cooked sausage drippings or crumbled cooked sausage for sausage gravy

 

Instructions:

1. Melt the Butter:
In a medium saucepan over medium heat, melt the butter until fully liquid and slightly bubbling.

2. Make a Roux:
Add the flour to the melted butter. Stir constantly with a whisk or wooden spoon for 1–2 minutes to cook out the raw flour taste. The mixture should be smooth and slightly golden (but not brown).

3. Add the Milk Slowly:
Gradually pour in the milk while whisking continuously to avoid lumps. Continue to whisk until the mixture begins to thicken — about 5–8 minutes.

4. Season:
Add salt and pepper to taste. Adjust thickness by adding more milk if needed.

5. Serve Warm:
Serve over biscuits, chicken-fried steak, mashed potatoes, or fried chicken.