Southern Country Gravy Recipe

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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.

2. Add milk and spices

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. 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.

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

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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.