Rich and creamy this easy white country gravy is a classic. You’ll want to drizzle it over your mashed potatoes, buttermilk biscuits or even just eat it with a spoon.
If you are looking for a decadent, rich gravy that also happens to be vegetarian, this White Country Gravy recipe is exactly what you need.
When it comes to gravy, I’ve never met one that I didn’t like. It is the epitome of comfort food. Whether it’s brown gravy, mushroom gravy, tomato gravy or this country gravy. I’m all about it. What separates country gravy from other gravies is that instead of broth, it is made with milk giving it that rich creaminess that it is known for.
You can buy country gravy mix but today I am going to show you just how easy it is to make and chances are you’ve got everything on hand already.
BUTTER: Instead of meat drippings, butter is used as the fat in this recipe.
FLOUR: This is what helps thicken the gravy.
MILK: I recommend whole milk or at least 2%. Low-fat or non-fat is not going to give you the same richness.
GRANULATED GARLIC (OR GARLIC POWDER): This is optional and not always standard in country gravy, but I love the subtle taste of garlic that it adds.
BLACK PEPPER: This is a must! In addition to flavor black pepper is what gives white gravy its classic speckled look.
SALT: If you use salted butter, you might need less salt depending on your personal tastes.
One thing I have heard a lot is that “gravy is so hard to make!” but guess what, once you get the technique down, which I go over fully in my FoolProof Gravy Recipe, you’ll wonder why you every picked up a packet.
This gravy will thicken considerably as it cools. You can simply warm it back up again or add another splash of milk. Store any leftovers in the refrigerator and use within 3 days.
So like I said at the beginning, I’ve never met a gravy I didn’t like but this White Country Gravy is inching it’s way to the top of my favorites list one delicious drizzle at a time.
Looking for more American Southern Classics? Try these: