Homemade White Gravy Recipe

A reader recently asked if we had a homemade white gravy recipe. White Gravy is one of the recipes in our Dining on a Dime Cookbook, Volume 1 and I’ll include it here.

One thing people like about our cookbooks is that, in addition to full meal recipes, they include so many of the basic simple everyday recipes people are looking for like how to mash potatoes, make sweetened ice tea, make basic sauces and so on. Learn more about our Dining On A Dime Cookbooks here.

Homemade White Gravy Recipe

2-4 Tbsp. drippings (grease) from chicken, sausage, hamburger, pork chops or whatever meat you are frying
4 Tbsp. flour
2 cups milk
salt and pepper (to taste)

After frying the meat, leave 2-4 Tbsp. of drippings (and crumbs) in the pan, draining the rest. Add flour to the drippings and quickly whisk to mix and loosen the crumbs. The mixture will be thick. Slowly add milk, whisking to mix into the flour mix. Whisk well. Bring to a boil, whisking the whole time until mixture is thick. If it gets too thick, just add a little more milk. Salt and pepper to taste.

• This gravy can be used for chicken fried steak, too.
• Gravy is really easy once you know how to make it. Mostly, people are afraid of getting lumps in it but if you whisk the living daylights out of it, that usually takes care of most lumps.
• When I make sausage gravy and biscuits or hamburger gravy, I leave the meat in the pan and just drain off some of the grease and then make the gravy with the meat still in the pan. Ground sausage or hamburger are good types of meat to start with because if you do get a few lumps at first it won’t be obvious because of the texture of the crumbled and fried meat.
• Here’s one rule of thumb that I use. If you roast something in the oven like a roast or turkey, you can use water in place of milk and for anything fried on the stove top, you should use milk. Also, with roasted things I sometimes shake 4 Tbsp. of flour into enough water to make the consistency like a runny pancake batter.

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