Creamy Dreamy White Gravy Southern Comfort in a Pan

Creamy Dreamy White Gravy: Southern Comfort in a Pan

Fancy a bit of Southern comfort? Ever wondered how to make white gravy just like they do down South? Well, grab your whisk, 'cause we're about to dive into a white gravy recipe that'll knock your socks off.

Honestly, this creamy, peppery gravy is pure comfort food.

What's the Story Behind This Gravy?

Country Gravy Recipe is a real staple in the South. It's been warming hearts for generations. This isn't just a recipe; it’s a hug in a bowl.

This easy recipe takes about 15 minutes. It will give you about 2 cups, or 4 servings.

Why You'll Love This Easy Homemade Country Gravy

This gravy isn't just delicious, it's also super simple. Plus, it is also a great way to add some extra flavour to meals! It's perfect for lazy Sunday mornings.

You know? Smother it over biscuits and gravy .

Getting Started: Your Gravy Ingredients

Alright, let's gather our bits and bobs. You'll need:

• 2 tablespoons (30 ml) unsalted butter
• 2 tablespoons (15g) all-purpose flour
• 2 cups (475ml) whole milk, warmed
• ½ teaspoon (2.5 ml) salt
• ¼ teaspoon (1.25 ml) freshly ground black pepper
• Optional: ¼ teaspoon (1.25 ml) garlic powder or onion powder for extra flavour
• Optional: 2-4 oz cooked sausage, bacon or ham

See? Nothing too fancy. Also, make sure you have got a medium saucepan and a whisk handy.

Let's Make Some Gravy, Shall We?

Right, time to get cooking!

1. First, melt the butter in the saucepan over medium heat.
2. Next, whisk in the flour until smooth. Cook for about 1- 2 minutes.
3. Then, slowly whisk in the warmed milk.
4. After that, bring the mixture to a simmer, stirring constantly.
5. Finally, stir in the salt, pepper, and any optional seasonings. Taste and adjust as needed.

Hot Tip: Warm milk is key to avoiding lumps!

And there you have it! Your homemade white gravy is ready to be devoured. Serve it up with some warm biscuits and enjoy a taste of Southern comfort.

Now, who's hungry? You can also add some meat in it, to make Homemade Gravy With Flour And Grease .

Ingredients & Equipment for Gravy Greatness

So, you wanna learn how to make white gravy ? Good on ya! It's simpler than you might think. Before we dive in, let's get our ducks in a row.

And by ducks, I mean ingredients and equipment! Remember Homemade Gravy With Flour And Grease is the real deal! This isn't fancy pants cooking, just good, honest grub.

Main Ingredients Breakdown

Alright, here's what you need to make this Creamy Dreamy White Gravy Recipe sing:

• Butter: 2 tablespoons ( 30 ml ) of unsalted butter. Quality butter makes a difference, so grab something decent!

• Flour: 2 tablespoons ( 15g ) of all-purpose flour, plus a smidge extra just in case.

• Milk: 2 cups ( 475ml ) of whole milk. Warmed slightly. Trust me on this one. It helps prevent those pesky lumps that no one likes.

• Salt: ½ teaspoon ( 2.5 ml ), or to taste. Don't be shy with the salt. It brings out the flavour.

• Pepper: ¼ teaspoon ( 1.25 ml ) of freshly ground black pepper, or to taste. This is where you can get a bit adventurous! Want it super peppery? Go for it!

• Optional Extras: ¼ teaspoon ( 1.25 ml ) garlic or onion powder is good. Don't forget your sausage! It takes a normal gravy to Country Gravy Recipe level!

Seasoning Shenanigans

Now, seasoning is where things get interesting when you are attempting to see How to Make Gravy from Scratch . Forget bland! We want flavour!

• The Dynamic Duo: Salt and pepper are obviously essential, but don't underestimate their power.

• Aromatic Boosters: A pinch of garlic powder or onion powder can add a subtle depth. I love a tiny bit of nutmeg too. My Nan used to put it in everything.

• Quick Swaps: No garlic powder? Onion salt works too. Just adjust the salt accordingly. Experimentation is your friend.

Equipment Essentials

Let's be real, you don't need fancy gadgets to see How to Make Gravy from Scratch . Here's the bare minimum to make this Southern White Gravy :

• Medium saucepan: Non-stick is helpful, but any old saucepan will do.

• Whisk: A whisk is your best friend when making gravy. It's essential for lump free smoothness. Alternatives include forks or a strong spoon, but watch those lumps.

Honestly, that's it! Nothing too scary, right? Now, let's get cooking this Easy Homemade Country Gravy!

Creamy Dreamy White Gravy: Southern Comfort in a Pan

Oh my gosh, let’s talk gravy! A good white gravy is pure comfort. Like a warm hug on a cold day.

I'm gonna show you how to make white gravy that’ll make your biscuits sing. Trust me, it's easier than you think.

Perfect for biscuits, chicken fried steak gravy , or just spooning straight from the pan. I'm not judging!.

Prep Like a Pro: Your Mise en Place Mission

First things first. Let's get organised. Grab your 2 tablespoons (30 ml) unsalted butter , 2 tablespoons (15g) all-purpose flour , and 2 cups (475ml) whole milk .

Don't forget the ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) freshly ground black pepper . Warming the milk a bit helps avoid lumps, you know? Like, a lukewarm cuppa tea temperature.

From Pan to Plate: The White Gravy Waltz

Right, here's the dance:

1. Melt 2 tablespoons (30 ml) unsalted butter in a medium saucepan over medium heat.
2. Whisk in 2 tablespoons (15g) all-purpose flour till smooth. Cook for 1- 2 minutes , stirring. Go for a blonde roux.
3. Gradually whisk in the warmed 2 cups (475ml) whole milk , little by little. Stop lumps forming.
4. Bring to a simmer, stirring constantly. Reduce heat. Simmer until thickened (about 5- 7 minutes ). It should coat a spoon.
5. Stir in ½ teaspoon (2.5 ml) salt and ¼ teaspoon (1.25 ml) black pepper . Taste and tweak!
6. Optional Add meat, stir, and serve.

Pro Tips: Secrets of the Gravy Gods

Want homemade white gravy perfection? Warm that milk! Seriously, it makes a difference. Low and slow simmering is key. And whisk, whisk, whisk when you add the milk.

Lumps are the enemy! Salt generously. Gravy needs it.

Gravy too thick? Add a splash of milk. Too thin? Mix 1 teaspoon flour with 1 tablespoon cold milk. Whisk it in. Sorted!

Bonus Gravy Goodness

Try sausage gravy recipe by browning some sausage before you start, and don't be afraid to experiment! A little garlic powder or onion powder can do wonders.

Honestly, once you get the hang of how to make gravy from scratch , you’ll never buy the jarred stuff again.

Get in my belly.

Alright, so you've got your saucepan ready. You're about to learn how to make white gravy . It’s easier than you think.

Here's how to elevate your cream gravy game. I've made it a gazillion times! Trust me.

Recipe Deets: My Gravy Notes

Right then, let's dive into a few extra pointers. These are my little secrets. They will ensure your easy homemade country gravy is spot on every time.

Serving It Up Just Right

Presentation matters, doesn't it? For biscuits and gravy recipe , I love using a rustic bowl. Pile those fluffy biscuits high.

Then, generously smother them. A sprinkle of extra pepper? Absolutely. Got chicken fried steak gravy cravings? Drench that steak in a beautiful pond of southern white gravy .

A side of green beans? Boom!

Storage Hacks

Leftover gravy? Rare, but it happens. Pop it in the fridge, airtight. It will keep for about 3 days. Freezing? Not ideal, it can get a bit weird.

Reheating? Gently does it! Low heat on the hob, or a quick zap in the microwave. Stir often to keep it smooth.

Mixing It Up

Want to mix it up? For a lighter version, use skimmed milk. Or try oat milk for a dairy-free twist.

Fancy it seasonal? Add a pinch of nutmeg in winter. Fresh thyme in spring? Oh my gosh! Why not?

Homemade Gravy With Flour And Grease : Nutrition Scoop

Each serving is roughly 150 calories. Plus, it has 5g of protein, 9g of fat, and 12g of carbs. It's not a health food, let's be honest.

But homemade white gravy is soul food. And that's important too, right?

Right then, remember to enjoy the process. Don't stress about it being perfect. Now you can also say you know how to make gravy from scratch ! It really is all about the taste.

Go on, get your apron on!

Frequently Asked Questions

Help! My white gravy is lumpy! How can I fix it?

Lumps in gravy are a right pain, aren't they? Don't despair! The most common cause is adding cold milk to the roux too quickly. Try whisking vigorously! If that doesn't work, you can try using an immersion blender to smooth it out or strain the gravy through a fine mesh sieve to remove the lumps.

Next time, make sure to warm the milk before adding it.

How to make white gravy thicker? Mine is too thin.

No worries, easily fixed! The easiest solution is to make a "slurry." Mix a teaspoon of flour (or cornstarch for gluten-free) with a tablespoon of cold milk or water until smooth. Then, whisk this slurry into your simmering gravy and let it cook for a minute or two until it thickens.

You can also continue to simmer the gravy longer to allow more liquid to evaporate, thickening it naturally. Just watch it doesn't burn, eh?

Can I make white gravy ahead of time? What's the best way to store it?

You can indeed make white gravy in advance! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When reheating, whisk in a splash of milk to loosen it up, as it will thicken as it cools. Reheat gently over low heat, stirring frequently to prevent scorching.

It's not ideal to freeze it, as the texture can change, but it's better than throwing it in the bin.

I want to jazz things up! What are some variations I can try when learning how to make white gravy?

Fancy a bit of a twist? You've got plenty of options! For sausage gravy, brown some crumbled sausage (like a good old Cumberland) in the pan before starting the roux. Use the sausage fat instead of some or all of the butter. For a herby flavour, add a pinch of dried thyme or rosemary.

A tiny dash of hot sauce or cayenne pepper adds a nice kick, too. Get creative it's your gravy train!

How can I make this recipe healthier without compromising the delicious taste of white gravy?

A healthier white gravy, you say? You could use skimmed milk instead of whole milk to reduce the fat content, although the gravy won't be quite as rich. Swapping half the butter for olive oil gives a slightly different flavour profile, but reduces saturated fat.

Using wholewheat flour instead of white flour will increase the fiber content.