Ingredients
Scale
- ¼ cup unsalted butter (can substitute bacon fat)
- ¼ cup all-purpose flour
- 2–2½ cups whole milk (or 2% milk; see notes)
- 1–2 pinches of cayenne pepper
- Salt and fresh ground black pepper, to taste
Instructions
- Melt Butter – In a large skillet over medium-low heat, melt the butter.
- Make a Roux – Add the flour, whisking continuously for about 3 minutes or until lightly browned.
- Add Milk Slowly – Gradually whisk in the milk until the mixture is smooth and creamy.
- Season – Stir in the cayenne pepper, salt, and black pepper.
- Thicken – Continue whisking frequently until the gravy thickens to your desired consistency.
Notes
- Boost Flavor – Use bacon grease or meat drippings instead of butter (1:1 substitution).
- Perfect Consistency – If the gravy gets too thick, add a few tablespoons of milk at a time until it reaches the right texture.
- Whisk constantly – Cook the butter and flour mixture for 2-3 minutes to remove the raw flour taste.
- Make Ahead – Store in the fridge for up to 2 days. Reheat on the stovetop, adding 1 tablespoon of milk at a time until smooth.
- Prep Time: 3 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 148kcal
- Sugar: 5g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0.5g
- Carbohydrates: 9g
- Fiber: 0.2g
- Protein: 4g
- Cholesterol: 33mg
Keywords: creamy white sauce, country gravy, basic gravy, savory white sauce, smooth gravy