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    In the Kitch » Recipes » Soups, Sauces & Dressings

    Updated: Jan 22, 2024 · Published: Feb 9, 2022 by Joss Dyckson · This post may contain affiliate links ·

    White Gravy

    Jump to Recipe

    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.

    White gravy in a jar with bacon and asparagus in the background.
    Jump to:
    • What is White Gravy?
    • Ingredients
    • How to Make it
    • Serving Suggestions
    • Storage
    • 📋Recipe

    What is White Gravy?

    Like a sawmill gravy, it is creamy and starts with a roux base of bacon or sausage drippings and flour. This is then combined with milk. The end result is a smooth and thick white gravy (also called country gravy).

    Ingredients

    • raw bacon
    • AP flour
    • milk
    • salt and white pepper

    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.

    How to Make it

    1. Cook bacon. Lay the bacon strips in a large, deep skillet. Heat over medium heat. Cook for about 5 minutes per side, until crispy.
    2. Combine grease and flour. Remove the bacon strips to a plate lined with paper towel. Transfer 2 ½ 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).
    3. Whisk. 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.
    4. Serve. Season with salt and white pepper, to taste. Serve!

    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. If you aren't going to eat the bacon right away, it can be reserved in the fridge for another meal.

    White gravy in a jar, drizzling over cooked asparagus.

    Serving Suggestions

    White gravy is 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, grilled pierogies (one of my favorite ways), pork chops, chicken-fried beef, 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.

    Storage

    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.

    The fried bacon can be refrigerated for up to 5 days.

    White gravy in a jar with bacon and asparagus in the background.

    What dish will you cover with your white gravy? Let me know in the comments!

    Hungry for more? Try our Dessert Gravy

    📋Recipe

    White gravy in a jar with bacon and asparagus on the side--top view.

    White Gravy Recipe

    Joss Dyckson
    This homemade, white gravy recipe is a great addition to your meal at a moment’s notice.
    5 from 1 vote
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    Prep Time 5 minutes mins
    Cook Time 13 minutes mins
    Total Time 18 minutes mins
    Course Sauce
    Cuisine American
    Servings 4
    Calories 133 kcal

    Ingredients
     
     

    • 6 strips raw bacon
    • 2 ½ tablespoons AP flour
    • 1 cup milk
    • salt - to taste
    • white pepper - to taste

    Instructions
     

    • 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 ½ 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.
    • Serve!

    Notes

    • This recipe yields 1 cup gravy.
    • The fried bacon can be refrigerated for up to 5 days.
    • If you have leftover bacon grease on hand, you can use that up instead of cooking the bacon.
    • 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.

    Nutrition

    Calories: 133kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 39mgPotassium: 86mgFiber: 1gSugar: 3gVitamin A: 99IUCalcium: 70mgIron: 1mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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    Hi, I'm Joss!

    I am the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!

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