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Country gravy, also called white gravy, is made with 5 basic ingredients. Bacon fat and flour are used in this version to make a simple roux that adds a delicious nutty flavor. Using room temperature milk and stirring continuously ensures your homemade country gravy is super smooth and creamy. This is my mother's recipe that I grew up with. It is great with biscuits and sausage or ladled over potatoes or fried chicken.

Recipe Summary

cook:
20 mins
total:
20 mins
Servings:
6
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In need of a little down-home comfort? You've come to the right place! This old-fashioned country gravy is creamy, satisfying, and comes together quickly with just five kitchen staple ingredients. 

What Is Country Gravy?

Mom's Country Gravy
Mom's Country Gravy

Country gravy, also called sawmill gravy or white gravy, is a bechamel sauce that's typically served over homemade biscuits, country ham, chicken-fried steak, or other Southern favorites. 

Country Gravy Ingredients

You can make this homemade country gravy with just a few ingredients you probably already have on hand: 

Bacon Fat
Use leftover bacon grease (instead of butter) in the roux to add meaty flavor and create a rich texture. 

Flour
All-purpose flour results in a thick, velvety gravy that holds up well during the cooking process.

Salt and Pepper
This homemade country gravy is simply seasoned with salt and ground black pepper, but you can spice it up to suit your taste. 

Milk
Opt for room temperature whole milk. If the gravy is too thick for you, you can whisk in more milk to thin it out a bit. 

How to Make Country Gravy

You'll find the full, step-by-step recipe below — but here's what you can expect when you make this from-scratch country gravy:

Make the Roux

Melt bacon fat in a skillet. Add flour, salt, and pepper. Whisk until the roux is thick and golden. 

Add the Milk

Gradually whisk in the milk, then bring to a simmer.

Cook Until Thick

Continue to cook and stir until the gravy is heated through, smooth, and thick. If the gravy is too thick, add more milk until it reaches your desired consistency. 

What to Do With Country Gravy

white gravy over breaded meat with rice and Brussels sprouts
Credit: Cassidy LaGarce Trudell

Ladle this rich and creamy country gravy over your favorite biscuits for a down-home comfort food experience. You can also pair it with fried chicken, country ham, pork chops, potatoes, or breakfast sausage. 

How to Store Country Gravy

Allow the gravy to cool to room temperature, then transfer it to an airtight storage container. Store in the refrigerator for up to three days. Reheat in the microwave or on the stove. 

Can You Freeze Country Gravy? 

Unfortunately, we don't recommend freezing country gravy. Dairy-based gravies don't freeze well, as they tend to separate during the thawing and reheating process. It's best to enjoy your country gravy within a few days of cooking it. 

Allrecipes Community Tips and Praise

"Great recipe, great directions," raves Donna Jean. "This is the way I was taught. Over the years I figured out a few things. The consistency of the flour/oil mixture will be the same after you add the milk and it thickens. If you want thicker gravy, add a little more flour. And if you want thinner gravy add a little more milk. I like to add a pinch of garlic powder sometimes."

"I made my parents dinner one night, using this gravy," says Teresa Tobias. "My dad said it reminded him of the gravy his mom used to make when he was younger, and that he hadn't tasted anything like it in years. He then asked me to give the recipe to my mom (who by the way is a phenomenal cook, whereas I'm just a novice)."

"This recipe goes great with the Chicken-Fried Chicken recipe from Allrecipes," according to TCmofo. "This gravy and the chicken together are AWESOME!"

Editorial contributions by Corey Williams

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.

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  • Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.

  • Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.

Editor's Note:

The original recipe called for 1/2 cup vegetable oil. After reviewing feedback, we opted to use bacon fat in our video and ingredient list to add a little more flavor. You can use vegetable oil or butter if preferred.

Nutrition Facts

300 calories; protein 7g; carbohydrates 19.8g; fat 21.5g; cholesterol 13mg; sodium 454.7mg. Full Nutrition
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