Rustic White Country Gravy


Simple, hearty, and full of flavor, there’s nothing more satisfying than a heaping helping of old-fashioned white country gravy.

Whether you’re trying to take your biscuits to the next level or you’re looking to smother a plate of country-fried steak, this delicious, easy-to-make white gravy recipe is all you’ll ever need.

What Is White Country Gravy?

What is country gravy?

Some say it’s a rich, white sauce made from mouthwatering meat fats, black pepper, and fresh milk. Others say it’s the embodiment of pure comfort food. Frankly, it’s a flavorful mix of both.

Without fail, this magical gravy will remind the country boys of home and tell the city girls of the simple pleasures in life. There’s something that keeps the nostalgia flowing, even if it’s the first time a person tries it.

And the best part about country gravy? It’s quick and easy to make. There’s no hassle, and you can prepare it in a matter of minutes. Plus, it’s made with everyday ingredients you probably already have lying around your house.

What Does White Country Gravy Taste Like?

White gravy is a rich, savory sauce. The consistency is thick, and there’s an aftertaste of salty bacon fat with hints of black pepper. These elements are prominent but far from overpowering.

What Do You Use White Country Gravy For?

White country gravy is a multi-purpose sauce and is excellent for country-fried steak, fried chicken, biscuits, potatoes, and a plethora of other meats and veg.

If it’s deep-fried, hardy, or dry, it tastes better with gravy.

White Country Gravy

Ingredients For White Country Gravy

White gravy is extremely easy to make and only requires a handful of ingredients. There are many variations you can have on the sauce, but here’s what you need for a standard recipe:

Fat of Your Choice

You’ve got a lot of leniency in what you can use here. A classic (and one of the most delicious) takes on the gravy calls for leftover bacon grease. The salty, savory fat of bacon just adds a complex level of flavor that can’t be beaten by anything else.

Of course, if you don’t have bacon fat, you can use butter, sausage grease, lard, or any other high-fat meat residue.


Every good base starts with flour. This ingredient is your thickening agent and prevents your sauce from becoming too runny.


Milk is an equally important component of your sauce’s base. It helps dilute the gravy and prevents it from becoming too thick. It’s also what gives white country dressing its smooth, creamy texture.

Salt and Pepper

Next up is salt and pepper to taste. If you use salted butter or bacon fat, you won’t need as much salt, but you should never skimp on the pepper. Little grains of black pepper give the dish another layer of depth and a slight kick to every bite.

Other Spices

It’s not necessary, but adding the right mix of spices may enhance your gravy even further. Here are some of the best ones:

  • Garlic or onion powder to add flavor
  • Paprika imparts a satisfying smokiness
  • Cayenne pepper piles on a tidbit of spicy heat

What you want to add here depends on your own tastes. You can create a spice-infused sauce or stick with the basics; it’s really up to you.

Country Gravy

How To Make White Country Gravy

It’s as easy as one, two, three! Follow these steps, and you’ll have mouthwatering white gravy in no time.


For this simple recipe, you’ll be using salt, your choice of fat, pepper, whole milk, flour, and any additional seasonings.

Create a Roux

To create your roux, heat your saucepan with ¼ cup of fat on medium heat. As mentioned before, butter and bacon grease are the most popular options, and you can even use a combination of the two.

Once the fat is fully rendered/melted, add equal parts flour (¼ cup). Frequently stir the mixture and cook until your sauce base is evenly incorporated. The flour should absorb the fat and create a mixture that resembles wet brown sand. This process will take roughly 10 minutes.

The Perfect Ratio

The perfect flour-milk ratio is 8:1. In this case, that means you’ll want to add 2 cups of milk to your roux.

Of course, if you want your gravy thicker, add more flour. Likewise, if you desire a thinner sauce, add more milk.

Add Your Spices

Salt to taste. Use half a teaspoon for salted butter or bacon grease and 1 teaspoon for unsalted fats.

Next, sprinkle in 1 ½ teaspoon of freshly cracked black pepper. Finally, you can add ¼ teaspoon of onion powder or garlic powder and a pinch of paprika.

Stir and Cook

Once everything’s in your saucepan, mix with a wooden spoon or whisk. Cook for an additional five minutes, stirring occasionally.

Serve the gravy hot on whichever dish you desire.

White Country Gravy

Rustic White Country Gravy

What is country gravy? Some say it's a rich, white sauce made from mouthwatering meat fats, black pepper, and fresh milk. Others say it's the embodiment of pure comfort food. Frankly, it's a flavorful mix of both.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Salad, Side Dish
Cuisine American
Servings 5
Calories 300 kcal


  • ¼ cup flour
  • ¼ cup butter or bacon grease
  • 2 cups whole milk
  • 1 ½ tsp black pepper
  • ½ tsp of salt
  • ¼ tsp of garlic powder
  • ¼ tsp of paprika


  • Preheat a saucepan or nonstick skillet on medium heat. Add butter or bacon fat and melt.
  • Mix in flour and cook for 10 minutes. Stir frequently with a whisk or wooden spoon.
  • Add in milk, salt, pepper, and other spices. Heat and stir all the ingredients together. Cook for another five minutes stirring every 20 - 30 seconds.
  • Serve while hot.

Tips and Tricks for White Country Gravy

Crumbled sausage is an excellent addition to this dish and imparts an exciting new flavor, but it’s not necessary.

It’s also best to use milk with higher fat content. Whole milk is best, but 2% works too. Frankly, any milk or cream works, but a good rule of thumb is that the higher the fat content, the better the flavor.

Join the Conversation

  1. I made this for my family, and it was a big hit.

  2. Great recipe! Made this for my family and we all enjoyed it.

  3. cakebaker61 says:

    We love this recipe

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