Country Gravy

No Southern breakfast is complete without a big ladle full of country gravy. Speckled with black pepper, this simple, versatile gravy only improves drop biscuits, sausage patties, and grits casserole. But it's also the ultimate topping for crispy chicken fried steak or chicken fried chicken (and don't forget creamy mashed potatoes!). Whip it up once and you'll see just how simple and easy it is to make for breakfast, lunch, or dinner. After all, a boat full of this smooth, comforting gravy is the key to good eating.

How do you make country gravy?

This is one of those types of gravy that it is incredibly easy to make; just a few minutes of whisking and voila! Perfectly smooth and pourable gravy. To make it, melt the butter in a large skillet and sprinkle in the flour. After only cooking the flour until the raw flour smell disappears, add the salt and pepper and gradually stir in warm milk. Whisking warm milk into the hot butter mixture is easier than trying to introduce cold milk to the sauce. Plus, it results in a silkier, lump-free gravy!

What type of milk is best for country gravy?

Whole milk is ideal for country gravy because it adds richness and helps create a thick, creamy consistency. For an even more indulgent version, you can use half-and-half. If you prefer a lighter gravy, 2% milk will work too—it just won’t be quite as rich or thick.

How do you thicken country gravy?

This gravy is thickened with a light roux, a mixture of fat and flour that is only cooked long enough for the raw flour taste to disappear. This roux should result in a perfectly thickened, but still pourable gravy. If your gravy seems too thin, you can first try to cook it a little longer to thicken it. If it's still too thin, try thickening the gravy with a slurry: In a small bowl, simply stir a few tablespoons of flour into an equal amount of cold water to create a smooth paste, then stir it into your gravy.

Why does my country gravy taste like flour?

You probably didn't cook the flour long enough. The roux should be cooked until it's lightly golden and smells toasty and slightly nutty. This typically takes about 2 minutes, but it could take a little longer depending on your stove. Be sure to stir constantly so the roux doesn't burn or brown too much. A lighter roux is the key to a buttery, clean-tasting white gravy rather than the rich peanut butter or chocolate colors that toasty dark roux contributes to gumbo.

What is the difference between country gravy and sausage gravy?

Country gravy and sausage gravy are both creamy, milk-based gravies that are thickened with a roux and liberally seasoned with fresh black pepper. The main difference is that country gravy does not have sausage and therefore does not use rendered sausage fat to make its lightly golden roux.

What else can I add to country gravy?

A surefire way to amp up the buttery, rich flavor of country gravy is with some mix-ins. Any kind of cooked sausage, whether it’s hot, sweet, or gently spiced chorizo would be delicious. You could also fry up some bacon and use the drippings in place of butter. Sautéed sliced mushrooms, onion, or garlic would add some savory earthiness, or you could sprinkle in a few teaspoons of fresh herbs like sage or thyme to spruce up the entire gravy boat.

Can you make country gravy ahead of time?

The stress of getting everything hot and ready at the same time is not an ideal way to start the day! Check one dish off your list by making this gravy up to 3 days in advance. Make the gravy all the way through and store it in an airtight container with a piece of plastic wrap pressed over the top. When it comes time to eat, spoon the gravy into a medium saucepan. Heat the gravy over medium-low heat until steaming. Whisk in ¼ cup milk, 1 tablespoon at a time, until the desired consistency is reached.

Can you freeze country gravy?

No, skip freezing this gravy. Because it contains milk, it can separate and become grainy once thawed and reheated. For the best texture, store this gravy in the refrigerator.