A warm, creamy white gravy made from butter, flour, and milk — simple, comforting, and endlessly useful. This four-ingredient version is what I reach for when biscuits are coming out of the oven and I want an old-fashioned, silky sauce in minutes. It’s basic Southern-style white gravy: no frills, just technique. If you love homemade sauces, try pairing it with a classic dessert night — it’s as satisfying after savory breakfasts as a scoop of homemade ice cream is after dinner.
Why you’ll love this dish
This white gravy is the kind of recipe that feels luxurious but costs next to nothing and takes less time than preheating an oven. It’s great for weekend breakfasts, quick weeknight dinners, and feeding a hungry crowd without fuss. Because it’s neutral, it’s also a perfect canvas for additions like sausage, black pepper, or fresh herbs.
“The best part: a bowl of warm biscuits and this gravy takes a humble meal to restaurant-level comfort.” — Home cook review
Reasons to try it:
- Fast: about 10 minutes from start to finish.
- Budget-friendly: pantry staples only.
- Kid-friendly: smooth and mild, easy to customize.
- Reliable: once you master the roux-and-milk technique, you can scale or flavor it easily.
The cooking process explained
Before you start: this gravy is a roux-based sauce. Melt the butter, whisk in equal parts flour to make a pale roux, then slowly add milk while whisking to avoid lumps. Bring the mixture to a gentle simmer so the starches fully thicken and the raw flour taste cooks out. Expect a smooth texture if you maintain steady whisking and medium heat.
Quick overview:
- Melt butter over medium heat.
- Whisk in flour; cook briefly until bubbly.
- Slowly whisk in milk in a steady stream.
- Simmer until thickened; season and serve.
What you’ll need
- 4 tablespoons unsalted butter (use salted if that’s what you have; reduce added salt)
- 1/4 cup all-purpose flour (for gluten-free, use a 1:1 gluten-free flour blend or 2 tablespoons cornstarch mixed with 2 tablespoons cold water)
- 2 cups milk (whole milk gives the creamiest result; 2% works too)
- Salt and freshly cracked black pepper to taste
Notes on ingredients:
- Butter: provides flavor and fat for the roux. For a richer gravy, brown the butter lightly (watch closely).
- Flour: the thickener — cook briefly to remove the raw taste.
- Milk: temperature matters — room-temperature or warm milk reduces the chance of lumps.
- Seasoning: start light; you can always add more at the end.
Step-by-step instructions
- Heat a medium saucepan over medium heat. Add butter and let it fully melt.
- Add the flour to the melted butter. Whisk continuously for about 1 minute until the mixture is bubbly and pale — this cooks off the raw flour flavor.
- Reduce heat slightly. Gradually pour in the milk in a thin stream while whisking vigorously to keep the sauce smooth. Continue whisking until the mixture becomes homogenous.
- Increase heat just enough to bring the gravy to a gentle simmer. Cook, whisking frequently, until the gravy thickens to coat the back of a spoon (about 2–4 minutes). If it becomes too thick, whisk in a tablespoon or two of milk to loosen.
- Season with salt and plenty of freshly ground black pepper. Taste and adjust seasoning. Serve immediately over warm biscuits.
Chef’s timing tip: total active time is about 8–10 minutes. Avoid high heat; a rolling boil can break the emulsion and scorch the milk.
Best ways to enjoy it
White gravy is classic over split, buttery biscuits, but it’s versatile. Drizzle over mashed potatoes, fried chicken, steamed vegetables, or use it as a breakfast gravy for country-style sausage. For a cozy dinner, spoon it over meatloaf or roasted turkey slices.
If you want a regional twist, serve this gravy alongside warm tortillas or taco-style dishes — it plays surprisingly well with beef or pork, similar to how a savory sauce complements homemade street-style chalupas in texture and richness.
Storage and reheating tips
- Refrigerator: Cool gravy to room temperature, transfer to an airtight container, and refrigerate for up to 3–4 days.
- Freezing: Not ideal — milk-heavy sauces can separate when frozen. If you must, freeze in a well-sealed container for up to 1 month. Thaw overnight in the fridge and expect a change in texture; reheat gently and whisk vigorously.
- Reheating: Warm over low heat while whisking. Add small amounts of milk to restore creaminess and smoothness. Avoid microwaving at full power, which can cause curdling or separation.
- Safety: Discard if left at room temperature longer than two hours.
Pro chef tips
- Whisk constantly while adding the milk. This prevents lumps and gives a silky finish.
- Use warm milk to reduce the chance of lumps and speed up thickening.
- If lumps form, press the gravy through a fine-mesh sieve or blend with an immersion blender for a few seconds.
- For deeper flavor, brown some chopped bacon or sausage, use the rendered fat in place of some butter, and fold the bits back into the finished gravy.
- Adjust thickness: for thinner gravy, add milk by tablespoons until you reach the desired consistency; for thicker gravy, simmer a bit longer or add a small roux slurry (1 teaspoon flour whisked into cold milk, then added and heated).
Creative twists
- Sausage gravy: brown 8 ounces of breakfast sausage first, drain excess fat, and use the pan fat with the butter for richer flavor.
- Peppered country gravy: add an extra generous grind of black pepper and a pinch of cayenne.
- Cheesy white gravy: stir in 1/2 to 1 cup shredded sharp cheddar at the end off the heat.
- Herbed version: finish with minced parsley, chives, or thyme for freshness.
- Dairy-free: use plant-based butter and unsweetened oat or soy milk; texture may be slightly different.
- Gluten-free: substitute with a cup-for-cup gluten-free flour blend or make a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and whisk into hot milk.
Common questions
Q: How long does this gravy take to make?
A: About 8–10 minutes active time—melt, make a quick roux, and thicken once the milk is added.
Q: Can I use skim or non-dairy milk?
A: Yes. Whole milk gives the creamiest texture. Skim will be thinner and less rich; non-dairy milks (oat, soy) work but may alter flavor and texture slightly.
Q: Why did my gravy get lumps and how do I fix it?
A: Lumps form when cold milk hits a hot roux or if you stop whisking. Fix by whisking vigorously, pressing through a fine sieve, or blending briefly with an immersion blender. Next time, add warm milk slowly while whisking.
Q: Can I make this ahead for a brunch?
A: You can make it a few hours ahead and keep it warm in a double boiler or on the lowest stove setting, stirring occasionally. For longer storage, refrigerate and reheat gently, adding milk to refresh texture.
Q: Is it okay to freeze leftovers?
A: Freezing is possible but not ideal. Milk-based gravies can separate. If frozen, thaw overnight and reheat slowly, whisking in extra milk to restore smoothness.
Q: How do I make this gluten-free?
A: Use a gluten-free 1:1 flour blend or replace the thickener with a cornstarch slurry (mix cornstarch with cold water, then whisk into hot milk until thickened).
If you have other questions about adapting this recipe for dietary needs or pairing it with weekend brunch menus, ask and I’ll share specific adjustments or menus.
Southern White Gravy
Ingredients
For the Gravy
- 4 tablespoons unsalted butter Can use salted; reduce added salt.
- 1/4 cup all-purpose flour For gluten-free, use a 1:1 gluten-free flour blend or cornstarch slurry.
- 2 cups milk Whole milk gives the creamiest result; 2% works too.
- Salt and freshly cracked black pepper To taste.
Instructions
Preparation
- Heat a medium saucepan over medium heat. Add butter and let it fully melt.
- Add the flour to the melted butter. Whisk continuously for about 1 minute until the mixture is bubbly and pale.
- Gradually pour in the milk in a thin stream while whisking vigorously to keep the sauce smooth.
- Increase heat just enough to bring the gravy to a gentle simmer. Cook, whisking frequently, until the gravy thickens (about 2–4 minutes).
- Season with salt and plenty of freshly ground black pepper. Taste and adjust seasoning as needed.
- Serve immediately over warm biscuits or other desired dishes.