white gravy

If you want a hearty white gravy that you&#x27;d find in a good Southern restaurant, but you don&#x27;t have or don&#x27;t want to use bacon grease, then this is the recipe for you!

Restaurant Style Southern White Gravy Recipe

unsalted butter

tbsp. all purpose flour

milk

Salt

black pepper

Melt butter over low heat in a small...

Melt butter over low heat in a small saucepan. Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper.

Stir until the flour is about the color...

Stir until the flour is about the color of peanut butter and smells nutty. Add ½ of the milk and increase heat to medium.

Allow to come to a simmer, stirring constantly...

Allow to come to a simmer, stirring constantly to avoid sticking. On the first run, the gravy is likely to nearly seize, be ready with more milk.

Add milk by quarter or half cups until...

Add milk by quarter or half cups until gravy has thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.

Add at least 10 more grinds pepper and...

Add at least 10 more grinds pepper and another pinch of salt, to taste.

Easy and delicious low carb white sausage gravy

Keto white sausage gravy

pork

Black peppercorns

Fennel seeds

Thyme

Chicken stock

Cups Heavy cream (Or whipping cream)

sage

Xanthan gum

Cup Onion (Finely diced)

Cooking

To a pan add one pound of ground pork and 1/4 cup diced onion.

Browing

When the pork is no longer pink and the onion is translucent add your seasoning mix (black pepper, fennel, thyme, and salt). Cook until brown.

Simmering

Remove any excess oil from the pan and add 1 cup of chicken stock. Bring to a boil.

Add two cups of heavy cream and bring to a boil. Taste and adjust seasoning to your taste.

Thickining

Add sage and two teaspoons of Xanthan gum. Stir and bring to a boil.

Thickening

Stir and check if the gravy is thick enough for you if not add more Xanthan gum 1/2 teaspoon at a time. If it&#39;s too thick add more cream or chicken stock.

Serve

Homemade white country gravy is a popular breakfast in the South, and is one of my favorite comfort food recipes. There&#x27;s a secret step to this white pepper gravy that makes all the difference!

White Country Gravy From Scratch

all-purpose flour

fine sea salt (plus more to taste)

garlic powder

Heat a large nonstick skillet over medium heat....

Heat a large nonstick skillet over medium heat. Add the butter. Once the butter has melted, whisk continuously while you add in the flour, pepper, salt, and garlic powder. Once it has reached a smooth and uniform consistency, remove the skillet from the heat and let it rest for 10 minutes.

Return the skillet to the stove, and heat...

Return the skillet to the stove, and heat over medium heat. Slowly pour in the milk while whisking continuously. Let the gravy cook until it has thickened, stirring occasionally (about 5 minutes).

Taste and adjust seasonings.             

An easy country white gravy recipe with plenty of ground black pepper to enjoy for any meal of the day. It is delicious with homemade biscuits, fried chicken, pork chops and more.

Homemade Country White Gravy Recipe

Butter

All Purpose Flour

Milk

Salt and Ground Black Pepper,

Melt the butter in a skillet or sauce...

Melt the butter in a skillet or sauce pan over medium heat.

Next, add the flour to the melted butter....

Next, add the flour to the melted butter. Using a spatula; combine the flour and butter together and use the back of the spatula to press out any clumps of flour.

Next, use a small whisk to whisk the...

Next, use a small whisk to whisk the flour mixture (roux) so that it is smooth and cook for 3 to 4 minutes to get rid of the raw flour taste.

Slowly add about a half cup of the...

Slowly add about a half cup of the milk to the flour mixture while whisking to keep the gravy mixture smooth. Continue to whisk in the remaining milk.

Season the gravy, bring to a simmer and...

Season the gravy, bring to a simmer and cook for 8 to 10 more minutes until thickened; whisking as it cooks.

Once the gravy has thickened to your liking;...

Once the gravy has thickened to your liking; remove the pan from the heat and carefully transfer the gravy to a serving dish or gravy boat.

Serve hot.

https://mediavine-res.cloudinary.com/video/upload/du4yothyptg50pjwqmcb.mp4

Homemade Country White Gravy Recipe with plenty of ground black pepper is a Southern favorite to serve with fried chicken or pork chops, over potatoes, or to enjoy with fresh homemade biscuits fresh from the oven.

Country White Gravy Recipe

This simple homemade white gravy is perfect to serve over biscuits, fried chicken or potatoes. It&#39;s creamy, delicious and ready in minutes. Enjoy this southern classic made from scratch.

Country Gravy

tbsp butter

tbsp all-purpose flour

chicken bouillon

⅛ tsp seasoning salt

⅛ tsp Old Bay Seasoning

¼ tsp black pepper

onion powder

salt

½ cup half and half

Melt the butter completely in a non-stick skillet over medium heat. Make sure it evenly covers the bottom of the pan.

Using a whisk, add the flour and continuously stir to combine with the butter.

Cook, while stirring constantly, for 3 minutes. The color should change to a warm toasted brown shade.

Add bouillon, seasoning salt, Old Bay Seasoning, pepper, onion powder, and salt. Continue to whisk.

Add milk and half and half and continue to stir for another 5 minutes. The gravy will start to thicken so stirring is important to keep the thickness consistent and ensure there are no lumps.

If you find it too thick, you can add more milk, 1 tablespoon at a time, until the desired consistency is reached.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664472964/ln9uifurxozrmjs1ouoh.mp4

Country Gravy - This simple homemade white gravy is perfect to serve over biscuits, fried chicken or potatoes. It's creamy, delicious and ready in minutes. Enjoy this southern classic made from scratch.

White Gravy Recipe

all purpose flour

chicken

tsp black pepper

salt (*See Cook's note)

tsp garlic

-3 cups whole milk

In a large heavy bottomed skillet or saucepan melt the butter over medium heat.

To the butter add the all purpose flour. Wisk until the butter has been absorbed.

To the pan add the chicken soup base, black pepper, salt, granulated garlic and onion powder, stir to combine.

Increase the heat to medium-high and gradually whisk in 2 1/2 cups milk. Bring to a gentle boil whisking constantly. Once it comes to temperature immediately lower the heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.

Serve immediately over fried chicken, mashed potatoes, rice or buttermilk biscuits.

Special Note: Chicken soup base is a paste that features a concentrated flavor which is salty by nature. Since salt is subjective, I recommend tasting the gravy before adding the additional 1/4 teaspoon of salt. The soup base may be ample to season the gravy with no additional salt needed. If you&#39;re salt sensitive, you may choose to taste and add or omit additional salt, based on your personal preference. Do so only after only after all of the ingredients have been incorporated.

A Southern classic, this homemade white gravy is a true taste of down-home comfort cooking!  It&#039;s ready in less than 10 minutes and is deliciously versatile.

White Gravy Recipe (Country Gravy)

bacon grease (, recommended

heavy cream (, see note)

kosher salt (,

cayenne pepper (,

Melt the bacon grease in a skillet over medium heat.  Add the flour and whisk continually until it is dissolved.  Continue whisking until the mixture has turned a rich golden color, about 3 minutes.  Add the milk and whisk until the mixture is smooth and thickened.  Add the heavy cream and whisk until incorporated.  Add the salt, pepper and cayenne and let the gravy simmer for another minute.  Add more salt and pepper to taste. Makes about 2 1/4 cups white gravy.

This gravy was so delicious, I made it a second time today.  The only thing I changed this time was I DOUBLED IT! :)

This gravy is delicious, I made it with chicken fried chicken and my husband and kids loved it.  Using bacon grease is a must!

Kimberly, I have made your onions gravy, mushroom gravy and hamburger gravy and WE LOVE THEM ALL.  And with this white gravy you have given us yet another favorite.  You are quite the celebrity in our home! :)  Thank you for all of your wonderful recipes!

Delicious!  I used bacon grease because it just seems sacrilegious not to, lol.  Quick, simple and so yummy!

This chicken-fried chicken recipe doesn&#39;t skimp on the decadence, and the creamy country gravy to top it all off proves it.

Chicken-Fried Chicken And Country Gravy Recipe

chicken bouillon powder

chicken breasts

baking powder

baking soda

buttermilk

schmaltz

To make the seasoning blend, place bouillon powder, black pepper, onion powder, garlic powder, and salt in a small bowl, stir to combine, and set aside.

Sandwich the chicken breasts in between sheets of wax paper or plastic wrap.

Pound the chicken using a meat mallet into thinner cutlets.

Season the chicken cutlets with 2 teaspoons of the seasoning blend.

Place flour, baking powder, baking soda, and 2 teaspoons of the seasoning blend into a shallow bowl. Whisk to combine.

Place the buttermilk and egg in another shallow bowl, season with 2 teaspoons of the seasoning blend, and whisk to combine.

Spoon schmaltz into a large skillet and melt over medium-high heat until the temperature reaches 325 F to 350 F.

While the schmaltz is heating, coat the chicken in the seasoned flour, shaking off any excess.

Next, dip the chicken into the buttermilk mixture, letting any excess drip off.

Return the chicken to the flour and coat. Use your hands to press and adhere the flour to the cutlet.

Working in batches, carefully place the chicken into the hot schmaltz, and fry for 3 to 4 minutes per side or until crisp and cooked through.

Remove the fried cutlets from the skillet and set aside on a wire rack to rest and drain.

Carefully remove ¼ cup of the hot schmaltz from the skillet and transfer to a small saucepan.

Add ⅓ cup of flour to the pan and whisk to combine the roux. Cook the roux over medium heat for 1 minute.

Add the milk and the remaining seasoning (about 1 teaspoon) to the saucepan and whisk to combine with the roux. Bring to a simmer and cook for 3 to 4 minutes, or until the gravy has thickened.

Divide the chicken between plates and top with gravy before serving.

https://www.youtube.com/watch?v=Mi6mjXwuiCE

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The most viewed white gravy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine