White Country Gravy

Butter and flour form a pale roux that thickens whole milk into a smooth, pepper-forward country gravy with a pourable finish.

17 min

6 servings

Ingredients

4 tbsp unsalted butter

1/4 cup all-purpose flour

2 1/2 cups whole milk, divided

1 tsp freshly ground black pepper

3/4 tsp kosher salt, divided

Medium saucepan · Whisk · Measuring cups · Measuring spoons · Fine-mesh sieve

Avoid lumps

Smooth the roux fully with the first milk before adding more, then keep whisking as the sauce simmers.

Keep it pourable

Use reserved milk to loosen thick gravy just before serving; a gentle simmer will tighten a thin batch.

01. Melt butter over medium-low heat, swirling until foamy but not browned.

02. Whisk in flour and cook 2 minutes, stirring constantly until smooth and the raw flour smell fades.

03. Whisk in 1/2 cup milk a splash at a time, smoothing the roux into a thick paste.

04. Gradually whisk in 1 3/4 cups milk until smooth, reserving the final 1/4 cup for thinning.

05. Gently simmer 3 to 5 minutes, whisking often, until the gravy coats a spoon and pours in a ribbon.

06. Add 3/4 tsp pepper and 1/2 tsp salt; simmer gently for 1 minute to open the pepper aroma.

07. Adjust with reserved pepper or salt; add reserved milk for thickness, simmer if thin, and whisk out lumps or strain.

08. Serve warm as a standalone gravy, with biscuits offered only as an optional accompaniment.