White Gravy

Name: White Gravy
Yield: 2 cups
Cuisine: Southern
Ingredients: ¼ cup unsalted butter; ¼ cup all-purpose flour; 2 cups whole or 2-percent milk, plus more as needed; Kosher salt (such as Diamond Crystal) and black pepper

By Naz Deravian

Published December 5, 2023

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Media 1 of 1

Total Time: 20 minutes
Prep Time: 5 minutes
Cook Time: 15 minutes
Rating: 5(46)
Comments: Read comments

Smooth and creamy white gravy, one of the American South’s most beloved and versatile sauces, is really just a variation of béchamel, which was brought to Louisiana by French explorers in the 17th century. Excellent draped over chicken fried steak, biscuits or mashed potatoes, it comes together in no time. Start by making a white roux; this version uses butter, but you can also use bacon fat. To ensure the gravy doesn’t seize or clump, bring the milk to room temperature or heat it slightly, or slowly whisk in cold milk ½ cup at a time. Be mindful that the gravy will continue thickening off the heat, so remove it just before it reaches the desired consistency.

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Ingredients

Yield:2 cups

¼ cup unsalted butter
¼ cup all-purpose flour
2 cups whole or 2-percent milk, plus more as needed
Kosher salt (such as Diamond Crystal) and black pepper

Ingredient Substitution Guide

Preparation

Step 1
In a medium saucepan or frying pan, melt the butter over medium. Whisk in 2 tablespoons of the flour until smooth; repeat with the remaining flour. Continuously whisk the roux until the flour releases a nutty aroma, 1 to 2 minutes.
Step 2
Slowly pour in the milk, ½ cup at a time, whisking continuously so there are no lumps. It will thicken quickly at first, but will loosen as you add more milk. Season with salt and pepper. Continuously whisk or stir with a wooden spoon, scraping down the sides of the pan, until the gravy is smooth and almost reaches desired consistency, 4 to 6 minutes. It should pour off the spoon without clumping. (The gravy will continue thickening off the heat; add more milk, if needed.)
Step 3
Remove from the heat, adjust seasoning and serve. White gravy will keep covered in the refrigerator for up to 3 days and in the freezer for up to 3 months. Reheat in a pan, using milk to thin out the gravy, if necessary.