What Makes This Recipe So Good
This white gravy is so, so easy to make, and once you’ve got the recipe down, I promise you’ll want to serve gravy with everything. It’s rich and thick and creamy, with the perfect blend of spices and seasonings to bring it all together.Unlike a bacon gravy or chicken gravy or ham gravy or brown gravy, white gravy doesn’t start from any beef broth or meat drippings. Instead, the base is a simple roux made from melted butter and all-purpose flour. The creaminess comes from a touch of milk whisked into the roux and simmered until thick.You can make the gravy in advance or just make it fresh and keep the leftovers for a day or two. To reheat, warm it in a saucepan over medium-low heat and add a little milk as needed to thin it out. I don’t recommend freezing – the texture won’t be quite right when it thaws back out.
Key Ingredients
Butter – For a vegan or dairy-free white gravy, start your roux with a vegan or dairy-free butter. Flour – Flour is the thickener in this gravy recipe. If you’re gluten free, just use a gluten-free all-purpose flour here.Seasonings – You’re in complete control of what kind of spices and how much of each one you use. Black pepper is a staple in most white gravy recipes, but I also used dried thyme and cayenne for extra flavor. You’re welcome to stick with a simple salt and pepper gravy, though!
Chef’s Tips
To really take your white gravy to the next level, brown some breakfast sausage in a large skillet, then add it to the gravy after adding the milk. Let everything simmer together for a few minutes, then serve it over flaky biscuits.Add the milk in small increments and whisk really well between each addition, to avoid lumps in the gravy. If you add all the milk at once, the roux won’t incorporate as well.For a white gravy with a little more spice, increase the amount of black pepper and/or cayenne pepper you add. Just be careful – too much will throw off the taste of the gravy and you can’t take the seasonings back out!For a thicker or thinner gravy, adjust the amount of time you let the gravy simmer. It’ll get thicker the longer it’s on the heat. Just be sure to whisk it periodically so it doesn’t stick or burn.
More Holiday Recipes I Know You’ll Love
The Best Ever Cranberry Brie BitesGreat Grandma’s Sausage StuffingGarlic and Herb Sous Vide TurkeyWhole30 Instant Pot Mashed Potatoes with Garlic and Herbs (Paleo, Vegan Option)Sweet Potato Soufflé5 Ways to Thicken Mashed Potatoes
