This homemade, white gravy recipe is a great addition to your meal at a moment’s notice, and not only for typical Southern cuisine. With only three simple ingredients, one of them being bacon (always a plus), it is an easy recipe to mix together and cook in less than twenty minutes.
Like a sawmill gravy, it is creamy and starts with a roux base of bacon or sausage drippings and flour. The end result is a smooth and thick white gravy (also called country gravy), best served with biscuits and sausage for breakfast.
You can also serve it in less conventional ways. You can pour it over steamed vegetables, mashed potatoes, pierogies (one of my favorite ways), pork chops, chicken-fried steak, country chicken, rice, fries, etc.
One of the most popular dishes in Canada is poutine: a dish of fries covered with gravy and topped with cheese curds. It is normally covered in brown gravy, but using white gravy would make for a unique and tasty poutine.
This is a thick gravy, but if you’d like it to be thinner, simply whisk in some more milk until it reaches your desired consistency.
The white pepper is used to match the color of the dish and for its more subtle flavor, but feel free to use black pepper instead.
This white gravy is best used up within 2 days, but can be refrigerated for up to 4 days. For long-term storage, you can put it in airtight containers and freeze it. That way it can last up to four to six months.
What dish will you cover with your white gravy?
White Gravy Recipe
- 6 strips raw bacon
- 2 ½ tablespoons AP flour
- 1 cup milk
- Salt - to taste
- White pepper - to taste
- Lay the bacon strips in a large, deep skillet. Heat over medium heat.6 strips raw bacon
- Cook for about 5 minutes per side, until crispy.
- Remove the bacon strips to a plate lined with paper towel. Transfer 2 1/2 tablespoons of the bacon grease to a small saucepan and heat over medium heat.
- Slowly mix the flour into the bacon grease. Cook until it just starts to smell nutty, stirring constantly (about 2 minutes).2 ½ tablespoons AP flour
- Slowly add the milk while whisking, until there are no lumps. Continue to cook, whisking often, until thickened (1-2 minutes). If the gravy is too thick for your liking, whisk in a little more milk until desired consistency.1 cup milk
- Season with salt and white pepper, to taste.
- This recipe yields 1 cup gravy.
- If you have leftover bacon grease on hand, you can use that up instead of cooking the bacon.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Dessert Gravy