• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Recipes

    Southern Country Gravy Recipe

    Published: Oct 22, 2022 · Modified: Feb 15, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 3 Comments

    Jump to Recipe·Leave a Review
    Gravy Recipe Poster

    If you've been looking for a simple and delicious Southern Country Gravy Recipe for all of your homemade biscuits and gravy brunches, fish finger dinners and everything in between, here is the answer to all of your searching.

    finished recipe n a bowl garnished with chives

    If you're not sure how this easy white gravy fits into a pescatarian lifestyle, I totally understand. This is most often served as a southern-style sausage gravy over good biscuits, with cooked sausage taking a starring role.

    First, I love to make breakfast sausage from tofu. The highly seasoned crumbles are the perfect addition to this southern white gravy recipe. Combined, they make one of my favorite breakfast recipes of all times.

    And if you add in a homemade grit cake? Stop it. I just can't.

    What you'll need to make this delicious recipe:

    ingredients for recipe laid out on the table and labeled.

    Before we get to the step by step directions, a few notes about the ingredients:

    Milk: whole milk is ideal for creating the perfect texture, but low-fat milk will do, as well. Or use an unsweetened plant milk.

    Butter: salted butter is my go-to choice, but use what you have and season to taste before serving.

    Garlic powder: adds a savory note to the finished gravy, but can be omitted, if necessary.

    Cayenne: optional, for a kick of spice. For a fully customizable heat, serve the gravy with a bottle of hot sauce on the side.

    Ingredient list and measurements included in the printable recipe card below.

    Step by step instructions:

    1. Make roux

    Melt two tablespoons of butter in a large skillet over medium heat. Sprinkle in 2 tablespoons of all purpose flour. Whisk the simple roux and cook for about 2 minutes, enough time to cook out the raw flour taste, without creating a brown gravy.

    roux benig whisked in a pot

    2. Add milk and spices

    Next, add about ½ the milk to the pan, whisking to combine.

    milk pouring into roux

    As the mixture comes up to a simmer and thickens (this will only take a minute), add the second half of the milk, along with the salt, fresh ground black pepper, garlic powder and the pinch of cayenne, if using.

    spices added to pan

    3. Finish and serve

    Let the homemade gravy come back up to a simmer. Once it thickens to the point that it holds its shape on the back of the spoon when you run your finger through it, it's ready! Taste and adjust seasoning.

    gravy in a bowl with chives

    For best results, serve the cream gravy soon after it's finished cooking. Top with diced chives, or if serving for breakfast, serve with tofu sausage crumbles. If you need to reheat later, warm gently over a medium-low heat with and additional quarter cup of milk and whisk while heating.

    Gravy with crumbled tofu sausage in a bowl garnished with chives

    Looking for more brunch recipes?

    • Salmon Flatbread Recipe
    • Mashed Potato Latkes
    • Smoked Salmon Quiche

    FAQs and Serving Suggestions:

    Troubleshooting Tips for White Country Gravy:

    This great recipe is a nearly a fail-proof gravy option. But you do have a few variables to consider in your comfort food journey.

    1) If your gravy gets too thick, just add a little milk to the warm mixture and whisk to combine until it achieves the texture you're looking for in a gravy. My preference is to have the gravy thick enough to coat the back of a wooden spoon and stand up when I drag my finger through it (without burning my finger!)

    2) If it's too thin, make another pot with a small amount of roux (2 teaspoons butter + 2 teaspoons flour) and cook off for a few minutes, then add half the roux to your thin gravy mixture, whisking until the gravy comes up to a simmer.

    3) If your gravy gets too much salt, balance it with a little more milk and black pepper. If necessary, you can thicken with more roux.

    4) If you're using any kind of pork fat in the white pepper gravy, keep in mind that the meat drippings can add salt to your milk gravy, so season with caution. Let the gravy come up to a simmer and taste before adding any more salt.

    What is in Southern gravy?

    In the South, country gravy and white gravy are used interchangeably and both for the same type of thick, creamy gravy made with butter, flour, and milk. 

    Do I have to use butter?

    If you're not vegetarian or pescatarian, you can use pan drippings from pork sausage or bacon fat. Just use equal parts fat and flour for the perfect ratio. If you're looking for a vegan option, use a neutral oil or plant butter, then grab your favorite non-dairy milk as a substitute.

    Can I use self-rising flour?

    The recipe calls for all-purpose flour, but I have used self-rising flour when I was out of good old AP. In this small quantity, I saw no ill effects. Self-rising flour does add a small amount of salt, so again, taste the finished product before adding any additional salt.

    Should I use salted or unsalted butter?

    I'm team salted butter, all the way. But salt levels are a matter of preference, and since you get the final say (well, you and your salt shaker) before the rich gravy is served, you can achieve the perfect level of seasoning with any kind of butter.

    How to store leftover country gravy?

    To store, transfer gravy to an airtight container and store in the refrigerator up to 3 days. Reheat over medium low with a splash of milk.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    finished recipe in a bowl with chives

    Southern Country Gravy Recipe


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Christina Jolam
    • Total Time: 10 minutes
    • Yield: 8-10
    Print Recipe
    Pin Recipe

    Ingredients

    2 tablespoons butter (or neutral oil)

    2 tablespoons all-purpose flour

    1 ¼ cups whole milk

    ½ teaspoon sea salt

    ¼ teaspoon fresh ground black pepper

    ¼ teaspoon garlic powder

    Pinch cayenne, optional


    Instructions

    1. To begin, melt butter in a large skillet over medium heat. Sprinkle in 2 tablespoons of all purpose flour. Whisk the simple roux and cook for about 2 minutes, enough to cook the flour, without creating a brown gravy.
    2. Next, add about ½ the milk to the pan, whisking to combine. As the mixture comes up to a simmer and thickens (this will only take a minute), add the second half of the milk, along with the salt, fresh ground black pepper, garlic powder and the pinch of cayenne, if using.
    3. Let the homemade gravy come back up to a simmer. Taste and adjust seasoning. For best results, serve the cream gravy soon after it's finished cooking. If you need to reheat later, warm gently over a medium-low heat with and additional quarter cup of milk and whisk while heating.

    Notes

    If you're not vegetarian or pescatarian, you can use pan drippings from pork sausage or bacon fat. Just use equal parts fat and flour for the perfect ratio. If you're looking for a vegan option, skip the butter and use a neutral oil, then grab your favorite non-dairy milk as a substitute.

    • Cook Time: 10
    • Category: Easy Recipes
    • Method: Stove Top
    • Cuisine: American

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Recipes

    • Salmon over asparagus on a white plate and garnished with a slice of lemon.
      Foolproof Grilled Salmon in Foil
    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • pile of barnacles on a plate.
      Gooseneck Barnacles Recipe (Percebes)
    • Bowl of chimichurri with edamame on a table next to a bag of edamame.
      Crunchy Edamame Chimichurri

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Trackbacks

    1. Easy Tofu Breakfast Sausage Crumbles Recipe - Weekday Pescatarian says:
      October 22, 2022 at 7:00 am

      […] and adjust seasoning. Remove from heat and top with diced chives. Serve with eggs, grit cakes, southern country gravy or in breakfast […]

      Reply
    2. Homemade Cheesy Grit Cake Recipe - Weekday Pescatarian says:
      October 22, 2022 at 7:18 am

      […] breakfasts, these grit cakes make a special occasion even more delicious. Served with southern sausage gravy (or white gravy with tofu breakfast sausage crumbles) makes the perfect meal. For lunch or dinner, […]

      Reply
    3. 42 of the Very Best Pescatarian Thanksgiving Recipes - Weekday Pescatarian says:
      October 25, 2022 at 1:04 am

      […] Savory Tofu Breakfast Sausage with Southern Country Gravy […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d