Classic white gravy usually has heavy cream in it which adds a lot of calories. This somewhat lighter version uses only milk, yet still makes a rich gravy.
4 tablespoons butter
4 tablespoons all-purpose flour
2 1/2 cups milk
salt and black pepper, to taste
Heat a large saucepan over low heat. Add the butter and stir until it is melted.
Stir in the flour, stirring constantly, until smooth and very bubbly. This is an important step as the gravy won't thicken well if the flour isn't "cooked" a bit before adding the milk.
Gradually add the milk while stirring (a wire whisk works best for this part). Stir until smooth. Add the salt and pepper, as desired.
Increase the heat to medium and bring to a boil, stirring constantly. Let boil, while stirring, for 1 minute or until the mixture is thickened.
Use equal parts butter and flour for the roux.
Always use a whisk to prevent lumps.
Room temperature milk mixes more easily into the roux without clumping.
Add salt and pepper gradually, tasting as you go.
Let the gravy simmer for a minute after boiling to fully thicken.
Serve the gravy hot for the best flavor and texture.
For a lower-fat version, consider using skim milk or a light butter substitute.
Infuse the milk with bay leaves or peppercorns before adding to the roux for a subtle flavor boost.
Don't rush the roux; let it cook until it's bubbly and smells slightly toasty for the best results.
Cooking the flour in butter, known as making a roux, is essential for thickening the gravy and removing the raw flour taste.
Margarine can be substituted, but butter provides a richer flavor.
Almond, soy, or oat milk can be used, though it may change the flavor and consistency.
Continuously whisk while gradually adding the milk to the roux, and make sure the roux is smooth before adding the milk.
Substitute all-purpose flour with a gluten-free flour blend.
Use less milk or cook longer for thicker gravy; add more milk for a thinner consistency.
Reheat and whisk in a bit more milk until it reaches the desired consistency.
Sauté onions or garlic in the butter before adding flour, or incorporate herbs and spices like thyme, sage, or cayenne pepper.
Chicken or vegetable broth can be used for a lighter, savory gravy.
It's great with biscuits, chicken fried steak, mashed potatoes, and country breakfasts.
It works well as a creamy base for casseroles or pot pies.
Keep it in an airtight container in the refrigerator for up to 3 days.
Freezing is not recommended as the texture may be affected upon thawing.
Gently reheat on the stove over low heat, whisking constantly. Add a little milk if needed.
Saucepan: To heat and mix the butter and flour, as well as to gradually add and stir in the milk.
Spoon or Whisk: For stirring the butter and flour mixture until smooth and bubbly, as well as for stirring in the milk to create a smooth gravy.
Heat Source: Whether it's a stovetop or hot plate, a heat source is needed to cook the gravy mixture until thickened.
Serving Bowl or Gravy Boat: To serve the white gravy for pouring over biscuits, mashed potatoes, or any other dish of your choice.
Fluffy Biscuits: spoon this easy white gravy over warm, fluffy biscuits for a classic Southern comfort food experience.
Fried Chicken: serve this easy white gravy alongside crispy fried chicken for a comforting and indulgent meal.
Mashed Potatoes: smother a generous amount of this easy white gravy over a mound of creamy mashed potatoes for a hearty side dish.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
reviews & comments
October 19, 2025
I have never been able to make gravy! This recipe allowed me to make a really good batch of white gravy! This is my first time to make gravy correctly & it turned out delicious! I'm saving this recipe & will use it often! Thank you for the tips! It helped me to finally do this right & my husband loved it!
This recipe was awful. I followed the recipe exactly as it said. Never would thicken I boiled it for like 6-7 minutes and even added corn starch. The recipe calls for way to much milk!
Sounds like you didn't let the flour and butter mixture cook long enough. It needs to be very bubbly (I've updated the instructions to make this more clear to those unfamiliar with making a roux). This recipe does work and the proportions of the ingredients are accurate. The step to make the roux is crucial, however. If the gravy doesn't thicken it is almost always because of that step.
May 16, 2022
SERIOUS COMFORT FOOD!!! I've used this white gravy on biscuits and CFS. LOVE IT! And it's foolproof.
May 31, 2021
This recipe is a keeper. Follow the recipe exactly as written and you will have the perfect gravy. Thank you for this recipe. -Candy in Houston, Texas.
December 2, 2020
My family loves gravy. I needed a recipe to use that didnât have bacon grease because I was cooking for dinner and I wasnât cooking bacon. So I found this recipe and my family loved it. Especially my dad. Which was a great compliment because he was raised in my Mawmawâs good ole time bacon gravy. This was Awesome!
November 7, 2020
I made this for my moms birthday and she wanted me to make more!!!
September 23, 2020
Loved this gravy!! It was a hit with my family! Best gravy ever
September 7, 2020
]The biscuits are delicious- butter and flaky. The gravy is really good and simple too!
June 18, 2020
Wanted to much milk. It would not turn thick at all. And the flour wouldn't mix in, it just stayed clumpy.
The flour is mixed into the melted butter. It shouldn't stay clumpy - you stir until it's smooth. It is probably why it didn't thicken properly for you.
April 9, 2020
The recipe wanted me to add wayy to much milk...
The ratios are correct. If it was too thin it needed to cook longer until thick.
June 30, 2018
I loved the gravy the recipe is a keeper!!!
June 30, 2018
It is great
November 8, 2013
I'd never made white gravy so I googled for an easy recipe and this came up. It is easy and it tasted pretty good. I wasn't sure how much black pepper though to add. Should it have a lot? It seems like the white gravy I've had at diners has been kinda spicy and I'm guessing that is the black pepper? I was afraid to add too much but I didn't get the "kick" that it normally has.
November 5, 2013
Simple but works!
August 24, 2013
I had a recipe from a friend for country fried steaks but no gravy recipe (and you can't have country fried steaks without white gravy!). This worked well. Use fresh cracked pepper though for the best flavor. I wasn't sure how much I added, I just added it to taste until it was good and sharp tasting