Ingredients
Method
Step 1: Melt the Butter
- In a large skillet over medium heat, melt the butter (or bacon grease) until bubbling but not browned.
Step 2: Make the Roux
- Whisk in the flour, stirring constantly. Cook for 1–2 minutes, until the mixture is golden and smells slightly nutty. This is your roux, and it thickens the gravy.
Step 3: Add the Milk
- Gradually pour in the milk, about ½ cup at a time, whisking continuously to avoid lumps. The gravy will thicken as it cooks.
Step 4: Season
- Once the gravy begins to thicken, stir in the salt, pepper, and optional garlic and onion powders. Taste and adjust seasoning as needed.
Step 5: Adjust Consistency
- If the gravy gets too thick, add a little more milk (1 tablespoon at a time) until you reach your desired consistency — smooth and pourable but still rich.
Step 6: Serve
- Serve the gravy hot over biscuits, chicken fried steak, fried chicken, mashed potatoes, or anything your heart desires!
Notes
- Whisk constantly: This prevents lumps and ensures a silky smooth texture.
- Don’t rush the roux: Cooking the flour for a minute or two removes the raw flour taste and deepens the flavor.
- Use whole milk: For the creamiest, richest gravy.
- Customize it: For a peppered gravy, add extra black pepper. For a sausage gravy, cook crumbled breakfast sausage first and use the drippings!