Easy White Country Gravy is made with 5 ingredients! I bet you have them all in your kitchen! It is a delicious gravy that is smooth, creamy, full of rich flavor and ridiculously easy to make in minutes!
I love comfort food…mashed potatoes and gravy, chicken fried steaks, biscuits and gravy and warm soups. This Easy Homemade Country Gravy is something that you will fall in love with!
If you have never made it before, you are missing out! It take minutes…yes, minutes…to make! And I am almost certain you have everything in your kitchen to make it!
The 5 Ingredients for Easy White Country Gravy
Here are the 5 ingredients you need to make this delicious rich white country gravy: butter, flour, milk (higher fat content works best, so 2% or whole milk works best), kosher/coarse salt and pepper. THAT’S IT!
The Rich Flavor of Easy White Country Gravy
Anything homemade is always better in my opinion, so making white country gravy from scratch already will taste better! But the simple ingredients are just so good!
You start out making a roux with the butter and flour, then adding milk. You want to use milk with a higher fat content so you can get the rich flavor.
Milk Gravy is another name for this because it is made with milk! Whole or 2% works best. If you have made this basic roux before, you know that seasoned the right way it can turn into an amazing gravy, sauce or soup.
The salt and pepper is what makes this country gravy so good. It is seasoned my simple ingredients but it is yummy! Season to taste and you will be amazed! So simple but so good! Sometimes simple is just good….no explanation needed!
How to Make Easy Homemade Country Gravy
First, melt the butter in an saucepan over medium heat.
Next, when the butter is partially melted, add the all-purpose flour.
Whisk it together. It will be thick, almost paste like.
This the base of the roux that will thicken the gravy. Let it cook for a minute to cook the flour taste out. Keep whisking it, letting it heat. Make sure it doesn’t burn.
Add the milk, slowly whisking as it is added.
Keep whisking. Make sure the flour/butter mixture is fully mixed in and there are no lumps.
Reduce the heat to medium-low. Whisk the gravy occasionally and let it thicken. It should thicken pretty fast.
This is a simple roux and is the base for many gravies, soups and sauces and is what thickens it up!
Now to season it up to get that pepper country gravy look and taste.
I use kosher/coarse salt and black pepper. Add as much or as little as you like of both. You will add more pepper than salt, making this a true White Country Gravy or Pepper Gravy.
Whisk in the salt and pepper. Add more to taste.
NOTE: In the recipe below I used minimal black pepper as I know people have varying levels of what they consider too “hot”, “peppery” or too seasoned. Black pepper can give it a bit of a kick. Start adding less, like the recipe stats and add more to your liking!
It is up to you how much pepper to add.
Traditional white country gravy is usually a bit more heavy on the pepper (I am sure you have heard it called ”Pepper Gravy”) but it is up to you! Add a little at a time until you hit your perfect spot!
Your Country Gravy should be thick and seasoned. To your liking!
TIP: I have small whisks in my kitchen that are perfect for whisking gravy or mixing sauces in my glass measuring cups. They are a kitchen must!
What do you eat with White Gravy?
I love country gravy on warm mashed potatoes, chicken fried steaks and biscuits and gravy! You can even add in some cooked sausage to take your biscuits and gravy to the next level!
No matter what you choose to eat with your Easy Country Gravy, you will love it that much more when you have made it from scratch!
Storing leftovers and reheating Pepper Gravy
You can keep Pepper Gravy in a container in the fridge for up to a week. You can reheat it on the stove over low heat, whisking or stirring it as it heats. It may be really thick the next day, just add milk to thin it out to your liking and adjust the salt and pepper to your liking.
For another delicious comfort food meal, try my Breaded Pork Chops with Creamy Dill Sauce. (These would also be delicious with this White Country Gravy instead of the Dill Sauce).
use this White Country Gravy for mashed potatoes and homemade meatballs instead of brown gravy!
My Ranch Chicken would also be heavenly topped with this White Country Gravy!
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Easy White Country Gravy
- 3 tbsp butter
- 3 1/2 tbsp flour
- 2 cups milk, whole or 2% *you must use milk with a higher fat content
- kosher/coarse salt to taste * I use 1 tsp kosher/coarse salt (not regular table salt…see notes) this is the amount I like… start with less and add to taste if you are worried about it being too salty
- 2 tsp black pepper *more to taste
- In a small saucepan, over medium heat, melt your butter and add your flour. Whisk together.
- Let the flour and butter cook for 1-2 minutes. (The flour taste needs to cook out).
- Whisk in the milk, whisking until smooth. It will start to thicken. Lower the heat to medium-low. Keep whisking the gravy as it thickens.
- Season with coarse/kosher salt and pepper to taste.Start with what the recipe calls for add more to your liking.Add milk to thin out the gravy to your liking if the gravy is too thick.
- Serve immedietly.
- This gravy will thicken as it cools. For reheating just heat over medium-low heat. Add milk as needed if the gravy is too thick when reheating.
1 tsp of regular salt will be much saltier than 1 tsp kosher/coarse salt so if you are using regular salt, start with less and season to taste!
That being said, season this gravy to taste … which is good advice for most dishes since everyone’s level of seasoning with salt is different… I like more salty while some like less-that goes for black pepper too. Ad more milk if the gravy is too thick. If you want it thicker, add a “cornstarch slurry”. Take equal parts cornstarch and COLD water (start with a tablespoon of each), mix it together and slowly add a little bit at time to the gravy as it heats. Whisk as you add it. Add more as needed until it reached the thickness you like. This will not affect the taste at all.
Nutrition information is automatically calculated and should only be used as an approximation.