Quick Answer
White country gravy is primarily made from milk or cream, flour, and seasoning. The basic ingredients are milk, flour, salt, and pepper. Additional ingredients like sausage drippings, chicken broth, or crumbled breakfast sausage can add flavor. The gravy starts with a roux made from equal parts fat and flour cooked together. Milk and seasonings are whisked in to create the gravy. Country gravy gets its color from cooking the flour to a light brown color during the roux stage. The gravy has a creamy, thick texture from slowly whisking in milk or cream.
What Are the Main Ingredients in White Country Gravy?
The main ingredients used to make classic white country gravy are:
- Milk – Whole milk or half and half are commonly used to add richness and dairy flavor.
- Flour – All-purpose flour thickens the gravy to the desired creamy texture.
- Fat – Butter, oil, bacon drippings, or other fat creates a roux with the flour.
- Salt and pepper – Salt seasons the gravy and pepper adds a mild spiciness.
Milk and flour are the two essential components for making any basic country gravy. The milk adds the creamy dairy base while the flour thickens the liquid into a gravy consistency. A roux is cooked by whisking equal parts fat and flour together over medium heat. This ensures the raw flour taste cooks out. Once the roux has browned slightly, milk is gradually whisked in until thick and smooth. Salt and black pepper season the gravy to taste.
Roux
A roux made with equal parts fat and flour is what gives white country gravy its signature texture. Heating the flour in fat removes the starchy flavor and creates a smooth paste for the liquid to thicken into. Butter, oil, bacon drippings, sausage grease, or other fats can be used. All-purpose flour is most common. The roux is cooked to a light golden brown color to enhance the flavor before the milk is added. This extra step is essential for the characteristic thick, creamy consistency of country gravy.
Milk
Whole milk or half and half are commonly used in white country gravy recipes. Cream or evaporated milk also work well. The milk adds the quintessential creamy dairy element to the gravy. Whole milk makes a rich, versatile gravy. Lower fat milk can be used but may compromise some of the creaminess. Condensed or evaporated milk creates an ultra-thick and luxuriously creamy gravy. The milk should be slowly whisked into the hot roux to prevent lumps. Allowing the gravy to simmer gently ensures it thickens fully.
Seasonings
Salt and black pepper are the basic seasonings used for country gravy. Salt enhances the savory flavor of the gravy. Freshly cracked black pepper adds subtle heat. White pepper can also be used but won’t provide the same punch of flavor. Other spices like garlic powder, onion powder, paprika, or thyme sometimes season the gravy as well. Sausage drippings or crumbled breakfast sausage provide a meaty, smoky flavor. The seasonings depend on what the gravy will accompany but keeping it simple is usually best.
Extra Flavor Enhancers
While milk, flour, and basic seasonings make up the standard ingredient list, there are some flavor boosters that take gravy over the top:
- Sausage drippings – Using the leftover fat and drippings from cooked breakfast sausage instead of oil or butter adds tons of flavor to the roux.
- Chicken broth – Substituting some of the milk for chicken broth adds savory depth.
- Sausage crumbles – Browning crumbled sausage and adding it to the finished gravy gives a meaty texture.
- Onion and garlic – Cooked down onion and garlic enhance overall flavor.
- Herbs and spices – Rosemary, sage, thyme, cayenne, mustard powder, or smoked paprika complement the gravy.
While not all these extras are necessary for basic gravy, they can take it from bland to spectacular. A little goes a long way in adding dimension to flavor.
Key Tips for Making White Country Gravy
Follow these tips for foolproof creamy country gravy every time:
- Use equal parts fat and flour for the roux. 1/4 cup each is a good starting point for 2-4 servings of gravy.
- Cook the roux slowly for 5-7 minutes to remove the raw flour taste.
- Whisk in milk slowly while simmering to prevent lumps.
- Gradually add milk until desired consistency is reached. Thin with more milk or thicken with extra flour as needed.
- Season simply with salt, pepper, and other spices to taste.
- Add crumbled sausage, extra herbs, broth, or other enhancers for extra flavor.
- Simmer for 5 minutes, stirring frequently, until thickened.
- Taste and adjust seasonings as needed before serving.
Mastering a simple milk gravy is easy with practice. Endless variations can match the flavors of any meal.
What Does White Country Gravy Taste Like?
White country gravy has a rich, savory, and slightly peppery taste. The creamy milk and butter base provides a lush mouthfeel and velvety texture. Salt and black pepper give it a mildly spicy, full-bodied flavor. When enhanced with extras like sausage, broth, herbs, or spices, the gravy takes on a more complex and nuanced taste. The roux offers a subtle nutty flavor while also thickening the gravy. Overall, authentic country gravy should be creamy, peppery, and robust but without overpowering the dish it accompanies. A well-made gravy harmonizes with everything on the plate.
What is White Country Gravy Traditionally Served With?
White country gravy is traditionally served with:
- Biscuits – A classic Southern pairing, ladled over fluffy buttermilk biscuits.
- Fried chicken – Served alongside crispy pan-fried chicken for soaking up with pieces of bread.
- Breakfast – Ladled over country-fried steak, eggs, hash browns, or grits as an authentic Southern breakfast.
- Vegetables – Broccoli, green beans, mashed potatoes, and more benefit from a coating of savory gravy.
- Meatloaf or roast – Smothered on top of hearty meat dishes for added moisture and flavor.
The creamy, slightly peppery gravy balances and elevates the flavors of traditional Southern cuisine. It brings moisture and juicy flavor to dry dishes. Country gravy is also excellent served as a sauce for chicken-fried steak, hamburger steaks, and pork chops. From breakfast to dinner, a ladleful of gravy can round out a meal.
Country Gravy vs. Sausage Gravy
Country gravy and sausage gravy are very similar but have some differences:
- Main ingredients – Country gravy uses milk, flour, salt, and pepper. Sausage gravy starts with cooked crumbled sausage.
- Meat flavor – The sausage adds a meaty, savory taste to sausage gravy.
- Spices – Sausage gravy usually has sage, thyme, garlic, and other spices.
- Fat – Sausage gravy uses drippings from the cooked sausage instead of butter or oil.
- Color – Sausage gravy has a darker brown or gray color from the browned meat and drippings.
While related, sausage gravy has a more pronounced savory and spicy flavor profile. It also typically has a looser, thinner texture. However, both milk-based gravies are flavorful Southern classics.
Conclusion
White country gravy is the ultimate comfort food accompaniment with a rich history in Southern cuisine. Built on a flavorful roux, milk, and basic spices, the gravy can dress up any dish. While endlessly versatile, it’s hard to beat ladling creamy gravy generously over piping hot buttermilk biscuits or fried chicken. The gravy’s mildly peppery flavor and luscious texture when homemade are worth the small effort. Whether you stick with the basics or enhance it with sausage, herbs, or more, white country gravy is a staple that always brings joy to the table.