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Easy White Gravy

Easy white gravy is a creamy, savory sauce that transforms breakfast into something truly special. This classic comfort food pairs perfectly with biscuits, fried chicken, or hash browns, and can be made in under 10 minutes using simple pantry staples.
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings: 5 servings
Course: Sauce
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder optional but recommended

Equipment

  • Medium saucepan
  • Wooden spoon or whisk
  • Measuring cups and spoons
  • Small bowl (optional, for whisking)

Method
 

  1. Place your medium saucepan over medium heat and add 3 tablespoons of butter. Let it melt completely, about 1 minute.
  2. Once the butter is melted and foaming slightly, sprinkle in 3 tablespoons of all-purpose flour while stirring constantly with a wooden spoon or whisk to create a roux.
  3. Keep stirring the butter-flour mixture over medium heat for about 1 minute to cook out the raw flour taste and ensure the gravy will thicken properly.
  4. Slowly add about half a cup of whole milk to the roux while whisking constantly, preventing lumps from forming.
  5. Continue whisking as you gradually add the remaining milk in a thin stream, breaking up any lumps before they can set.
  6. Increase the heat to medium-high and bring the gravy to a gentle simmer, stirring frequently. It will start to thicken in 2 to 3 minutes.
  7. Check the thickness: the gravy should coat the back of a spoon and fall off slowly when tilted. If too thin, simmer another minute or two; if too thick, add a splash of milk and stir.
  8. Remove the gravy from heat and stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder (if using). Taste and adjust seasonings as needed.

Notes

Don't skip the roux-cooking step as it prevents a raw flour taste and ensures smooth, silky gravy. Use full-fat milk for best richness and whisk constantly when adding milk to avoid lumps.