This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

    Advertisement

Nutrition Facts

300 calories; protein 7g 14% DV; carbohydrates 19.8g 6% DV; fat 21.5g 33% DV; cholesterol 13mg 4% DV; sodium 454.7mg 18% DV. Full Nutrition
Advertisement

Reviews (821)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2007
This is the very first thing I learned to cook as a young girl in the south. Here's a couple of tips that seem to help me when I make it. This gravy most certainly taste better when you are using grease from bacon or sausage you have just fried. Also, I watch the browning process carefully, and don't usually brown it for very long before slowly adding the milk. I bring it to a boil to thicken it, but not too much because it tends to thicken on it's on once removed from the heat. if making for breakfast, toss in crumbled sausage or bacon! Also, my family and I really seem to like it with a pinch of garlic powder. Read More
(2639)

Most helpful critical review

Rating: 3 stars
04/10/2008
This is a good start thats why I gave it a 3 star rating. You have to use butter, and when you mix the flour with the butter you should let it sit for at least 10 min. or longer to let the butter and flour mix well. Or your gravy will tast like flour. Read More
(389)
1021 Ratings
  • 5 star values: 590
  • 4 star values: 237
  • 3 star values: 81
  • 2 star values: 44
  • 1 star values: 69
Rating: 5 stars
02/03/2007
This is the very first thing I learned to cook as a young girl in the south. Here's a couple of tips that seem to help me when I make it. This gravy most certainly taste better when you are using grease from bacon or sausage you have just fried. Also, I watch the browning process carefully, and don't usually brown it for very long before slowly adding the milk. I bring it to a boil to thicken it, but not too much because it tends to thicken on it's on once removed from the heat. if making for breakfast, toss in crumbled sausage or bacon! Also, my family and I really seem to like it with a pinch of garlic powder. Read More
(2639)
Rating: 5 stars
03/05/2007
I was looking for a simple white gravy and this is it. I followed one reviewers advice to use butter instead of oil. It turned out really yummy. Kids and hubby ate it up! I can't imagine it with plain oil. I didn't brown the butter as I wanted a white gravy. It is important to cook the fat/flour (roux) mixture for a couple minutes before adding the milk. I noted other reviewers complained of it tasting floury and that would be from not cooking the roux long enough. This would also be good to add crumbled bacon and drippings or sausage and serving wih biscuits. Thanks for the recipe! Read More
(1182)
Rating: 5 stars
07/02/2007
To have a good flavor this needs to be made with bacon grease (or sausage drippings), then it will taste like Mom's! If you're going to indulge in something this heavy and fattening, you may as well do it all the way! I think it is better not to brown the roux, just let it bubble for a few minutes to get the rawness out of the flour and then add the milk... it's supposed to be white. I love this gravy over biscuits because I'm just not a sausage gravy person. I crave it on Sunday mornings, but I'd eat so much that it's become a Christmas morning treat and that's about the only time I let myself have it. So good! Read More
(690)
Advertisement
Rating: 3 stars
04/10/2008
This is a good start thats why I gave it a 3 star rating. You have to use butter, and when you mix the flour with the butter you should let it sit for at least 10 min. or longer to let the butter and flour mix well. Or your gravy will tast like flour. Read More
(389)
Rating: 5 stars
03/06/2007
*maniacal laughter* I have created something out of nothing! Read More
(324)
Rating: 5 stars
09/17/2011
White Gravy. WOW. Grew up on this. Don't eat it much now since my growing days are supposed to be over. OK, you floury tasters, COOK the flour. Flour tastes just like flour. Does bread taste like flour? No. Because the flour has been cooked. The author noted to cook the rue for 10 minutes. If you taste flour, you didn't cook it for 10 minutes. I don't use as much flour, so I don't cook it for 10 minutes. Adding the milk it is just a look thing. The rue just looks like it is ready for milk. One thing you can do is cut down of the flour, cook the rue, and then cook the gravy on simmer longer. The water in the milk will evaporate, helping the gravy thicken. While you stir (and not burn the gravy), you are supposed to sing Bringing in the Sheaves twice, and then the gravy should be perfect.... According to Granny. Read More
(249)
Advertisement
Rating: 5 stars
05/20/2006
Very simple and easy recipe to make! The only complaint is when tasting it the gravy tastes really flourly... so I kept adding other spices like a pinch of garlic salt and more pepper. However the best way to taste is to add chicken or beef buillion to the gravy! Easy and delicious! Read More
(156)
Rating: 4 stars
01/28/2008
I made this tonight as a plan b meal when the weather was too awful for me to go out and get the stuff I needed for the dinner I was going to make. It was served along with broiled pork chops steamed green beans and mashed potatoes. I think it's pretty good. I did add about a tsp of garlic powder (though I was seasoning to taste and not measuring so that could be more or less) to give it a bit more flavor. I also used light butter instead of vegetable oil. If you are finding it is too runny as a recent reviewer did you need to let it simmer longer. After I got the milk in I let it simmer at least 5 minutes and maybe more and it was nice and thick. I plan on adding some peas and dried beef to this later this week and serving it over toast. Yum! Read More
(122)
Rating: 5 stars
11/13/2005
I was short on milk so only had about 1/4 cup of it...but did the rest with water...and it worked great!!! Read More
(116)
Advertisement