Country Gravy

Country Gravy is a white, creamy, peppery gravy that’s delicious and beautiful poured over biscuits, mashed potatoes, or country fried steak. This recipe doesn’t include pan drippings, so technically it is a béchamel, or white sauce. Call it what you like, it’s super easy to make and very tasty, too.

Country Gravy

Scott James Gaspard

Creamy white gravy with black pepper, perfect for mashed potatoes, pork chops or country fried steak.

5 from 1 vote

Print Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Calories 138 kcal

Equipment

• microwave
• medium cast-iron skillet
• wire whisk

Ingredients

  

1x2x3x

• 2 tbsp butter
• 2 tbsp all purpose flour
• 2 cups whole milk
• 1 tsp kosher salt
• 1 tsp black pepper – course ground

Instructions

 

• Microwave milk for 3 minutes on high.
• In a medium cast-iron skillet, melt butter over medium heat.
  2 tbsp butter
• Whisk in flour. Continue whisking until flour is slightly toasted.
  2 tbsp all purpose flour
• Whisk in hot milk a little at a time until fully incorporated with no lumps.
  2 cups whole milk
• Whisk in salt and pepper
  1 tsp kosher salt, 1 tsp black pepper
• Continue to whisk liquid until it thickens to desired consistency.
  

Notes

Substitute 1 tbsp rendered bacon fat for 1 tsps butter to make a pork cream gravy.

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Nutrition

Calories: 138kcal | Carbohydrates: 9g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 673mg | Potassium: 195mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 375IU | Calcium: 155mg | Iron: 0.2mg

More Information

Variations

If you are making Country Fried Steak, Pan Fried Pork Chops, add in a spoonful of pan drippings for extra color and flavor. If you are making Biscuits and Gravy, you could add in some crumbled sausage, or diced ham.

Method

Some recipes call for making the gravy in the same pan that you used to fry the meat. I find that this makes it difficult to achieve the best result. The gravy often comes out greasy, and not nearly as pretty as when made separately. You can always add a spoonful of pan drippings if you desire.

Other uses

This recipe is essentially a béchamel with added black pepper. Béchamel is one of the 5 Mother Sauces of French Cuisine. It is typically used as the base for other sauces, like Alfredo or Mournay.

• Leave out the pepper, and mix it with cheeses to make yummy Macaroni and Cheese.
  
• Mix with cheddar and broccoli to make delicious Broccoli Cheese Soup.
  
• Use a spoonful of béchamel with white cheese and Sautéed Mushrooms to make a truly delectable omelet.

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