Classic Southern Country Gravy: The Ultimate Guide to Homemade White Gravy

Dive into the heart of Southern comfort food with this authentic recipe for Southern Country Gravy. Also known as white gravy, country-style gravy, peppered white gravy, or even Cracker Barrel sawmill gravy, this beloved staple is a creamy, flavorful concoction made with bacon grease, all-purpose flour, whole milk, salt, and generous amounts of black pepper. It’s the perfect accompaniment to warm, fluffy biscuits, crispy fried chicken, or a hearty chicken-fried steak, transforming any meal into a soul-satisfying experience.

Southern Country Gravy over fried chicken, perfectly golden brown — A generous helping of creamy Southern Country Gravy poured over crispy fried chicken.

For those uninitiated in the ways of Southern cuisine, homemade country gravy begins with a simple roux. This foundational element is crafted from savory bacon grease (or other flavorful meat drippings), all-purpose flour, rich milk, salt, and plenty of black pepper. Unlike brown gravies, which typically use beef or chicken broth as their liquid base and are often served with mashed potatoes, white gravy relies on milk or cream to create its signature pale color and velvety texture. This distinction makes it uniquely suited for breakfast and brunch dishes, though its versatility shines through at any meal.

The beauty of this creamy gravy recipe lies in its simplicity and profound ability to elevate everyday dishes. Imagine it generously spooned over a stack of fluffy homemade buttermilk biscuits, smothering tender pork chops, complementing golden fried chicken, enhancing a classic chicken-fried steak, or even drizzled over sweet and savory chicken and waffles. It’s a taste of tradition, a hug in a bowl, and a true testament to the comforting power of Southern cooking.

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The History of Southern Gravy

Gravy has been a part of culinary traditions worldwide for centuries, but Southern country gravy holds a special place in American cooking history. Its origins are deeply intertwined with the resourcefulness and practicality of early Southern households. Back then, nothing went to waste. After frying bacon, sausage, or other meats, the leftover drippings in the pan weren’t discarded; they were seen as a precious flavor base. These drippings, combined with flour to create a roux, and then thinned with milk, created a hearty, calorie-rich sauce that could stretch a meal and make even the simplest dishes more palatable and filling. It became a breakfast staple, providing sustenance for a long day of work, and remains a beloved comfort food, passed down through generations.

Recipe Highlights

Effortlessly Easy: This white gravy recipe is incredibly simple, requiring just a few basic ingredients and coming together in less than 10 minutes. It’s perfect for cooks of all skill levels.
Customizable Flavor Base: While bacon drippings are traditional, you can easily adapt this recipe. Use sausage drippings, poultry drippings, or even butter for a different, yet equally delicious, flavor profile.
Ultimate Comfort Food: A true Southern staple, this gravy is versatile enough for any meal. Enjoy it for a hearty breakfast, a leisurely brunch, or a satisfying dinner.
Rich & Creamy Texture: Achieve a perfectly smooth and luscious gravy every time, ideal for coating your favorite foods.

Essential Ingredients for Perfect Country Gravy

Making a truly exceptional Southern country gravy requires just a handful of common ingredients. The quality of these components, especially the fat, will significantly impact the final flavor. Here’s what you’ll need:

Southern country gravy ingredients laid out on a table — Simple ingredients for a rich and flavorful Southern Country Gravy.

Bacon Grease: The heart and soul of traditional Southern country gravy. Its smoky, salty richness provides unparalleled depth of flavor. If you don’t have enough on hand, alternatives like unsalted butter or other meat drippings can be used (see substitutions below).
All-Purpose Flour: The thickening agent for our roux. It combines with the fat to create the base of the gravy. Ensure it’s fresh for best results.
Whole Milk: Crucial for the creamy, white consistency of country gravy. Whole milk provides the richest texture and flavor, but 2% milk can also be used. For dietary needs, dairy-free alternatives can work, though they may alter the final consistency and taste slightly.
Kosher Salt: Essential for balancing flavors. Start with the recommended amount and adjust to taste at the end.
Coarse Ground Black Pepper: A signature component of country gravy, adding a distinctive peppery kick and visible flecks. Freshly ground pepper offers the most potent flavor.

Refer to the detailed recipe card below for exact quantities and nutrition information.

Harnessing the Flavor of Bacon Grease

This savory bacon gravy recipe traditionally calls for ¼ cup of bacon grease. If you don’t have pre-saved grease, you can easily render fresh bacon fat. Frying approximately 5 to 8 slices of bacon should yield the desired amount, though this can vary depending on the bacon’s cut and fat content. To maximize flavor, consider making the gravy directly in the same large skillet you used to fry the bacon. Any small, crispy bacon bits left in the pan will infuse your gravy with an extra layer of deliciousness.

For convenience, bacon grease can be filtered and stored. Many Southerners traditionally kept bacon grease on the countertop, but for optimal food safety, it’s recommended to store it in an airtight container (like a wide-mouth mason jar) in the refrigerator for up to three months. To filter, simply strain the warm grease through a fine mesh strainer or a coffee filter to remove any residual bacon bits, ensuring a smooth gravy.

How to Make Authentic Southern Country Gravy

Crafting this delicious gravy is a straightforward process. Follow these steps carefully for a smooth, lump-free, and incredibly flavorful result.

Bacon grease heated in a saucepan over medium-low heat — Start by gently heating the bacon grease in your saucepan.

1. Prepare the Fat: Begin by heating the bacon grease in a medium saucepan over medium-low heat. You want it warm enough to be liquid and ready to incorporate the flour, but not so hot that it burns the flour.

Flour being whisked into hot bacon grease until smooth — Gradually whisk in the flour to create a smooth roux, eliminating lumps.

2. Create the Roux: Once the bacon grease is hot and shimmering, gradually whisk in the all-purpose flour, one tablespoon at a time. This gradual addition, coupled with constant stirring, is crucial for preventing lumps from forming. Continue cooking this flour mixture, stirring constantly, for about 1 to 2 minutes. This step helps to cook out the raw flour taste, which is essential for a delicious gravy.

Pro Tip: Don’t skip cooking the flour mixture for a couple of minutes! This process eliminates the raw flour taste, ensuring your finished gravy has a smooth, rich flavor without any starchy undertones. It’s a small step that makes a big difference.

Milk slowly pouring into the flour-grease mixture, being whisked — Pour in the milk slowly while whisking vigorously for a silky texture.

3. Incorporate the Milk: With the roux ready, slowly pour the milk into the flour mixture while continuously whisking rapidly. This continuous whisking is key to achieving a perfectly smooth consistency, preventing any lumps from forming as the milk integrates with the roux.

Adding salt and pepper to the white gravy mixture in a saucepan — Season the gravy with salt and pepper, then bring to a simmer.

4. Season and Thicken: Stir in the initial amounts of salt and pepper. You can always adjust these seasonings later to taste. Increase the heat to medium and continue stirring constantly. The gravy will slowly come to a low simmer and begin to thicken. This process usually takes about 5 minutes. Keep stirring to prevent sticking and ensure an even consistency.

Thick southern country gravy dripping from a wooden spoon — The gravy is perfectly thickened when it smoothly coats a spoon.

Gravy Consistency Tip: You’ll know the gravy is ready when it coats the back of a spoon and drizzles off in a thick, consistent stream. There should be no lumps. Remember that gravy will continue to thicken slightly as it cools. If your gravy becomes too thick for your liking, simply whisk in a splash more milk until it reaches your desired consistency.

5. Final Touches: Once the gravy has reached your desired thickness, remove it from the heat. Taste and add more salt or black pepper as needed to achieve the perfect balance of flavors.

Pouring southern white gravy over crispy fried chicken pieces — Serve your freshly made gravy immediately over your favorite Southern dishes.

What to Serve with Creamy White Gravy

Southern country gravy is incredibly versatile and pairs wonderfully with a wide array of dishes, making it suitable for any meal of the day. Here are some tasty ideas to get you started:

Crispy Fried Chicken or tender chicken tenders – a classic combination where the rich gravy complements the savory chicken.
Chicken-Fried Steak and Gravy – the ultimate comfort meal, where the crunchy steak is perfectly balanced by the creamy sauce.
Homemade Buttermilk Biscuits and Gravy – the quintessential Southern breakfast, ideal for soaking up every drop of flavor.
Breakfast Casserole – add a hearty layer of creaminess to your morning bake.
Fried Pork Chops – the gravy cuts through the richness of the pork, creating a harmonious bite.
Turkey – a comforting alternative to traditional brown gravy for Thanksgiving or Sunday dinner.
Breakfast Potatoes or Breakfast Potato Hash – turn simple potatoes into a gourmet side dish.
Meatloaf – for a truly homestyle dinner experience.
Grits – a fantastic addition to creamy grits for a hearty breakfast.

Substitutions for Your Country Gravy

While the classic recipe is perfect as is, you can make a few simple substitutions based on your preferences or what you have on hand:

Other Drippings: If bacon grease isn’t available or preferred, other flavorful pan drippings like sausage drippings or poultry drippings (from fried chicken or turkey) can be substituted in a 1:1 ratio. These will impart a similar savory depth to your gravy.
Butter: Unsalted butter is an excellent alternative to bacon grease, also in a 1:1 ratio. Using unsalted butter allows you to control the overall salt content of the gravy more precisely at the end. You can also use a combination of bacon fat and butter if you want a hint of bacon flavor without using a full amount of grease. Simply melt the butter, then proceed with adding the flour as directed.
Milk Varieties: For the richest and creamiest gravy, whole milk or 2% milk is highly recommended. However, if you’re looking for a lighter option or a dairy-free alternative, low-fat milk or plant-based milks (like unsweetened almond or oat milk) can be used. Be aware that these might slightly alter the texture and flavor, resulting in a less decadent gravy.

Creative Variations to Elevate Your Gravy

White gravy is a cherished Southern classic, but its simple base makes it incredibly adaptable. Use this traditional recipe as a foundation and get creative to make it your own:

Sausage Gravy: Transform this into a hearty Southern-style sausage gravy. Simply brown your favorite breakfast sausage (pork sausage works best) in the pan. Once cooked, add the flour directly to the sausage crumbles and their drippings, then follow the remaining recipe instructions. The sausage will add incredible flavor and texture. Try this homemade sausage gravy recipe for a dedicated version.
Garlic Infusion: For a subtle aromatic twist, add ¼ teaspoon of garlic powder along with the salt and pepper. This gives the gravy a slightly different, yet complementary, flavor profile.
Spicy Kick: If you enjoy a bit of heat, stir in ¼ teaspoon of cayenne pepper with the seasonings. This adds a pleasant warmth that enhances the savory notes of the gravy.
Herbaceous Notes: A pinch of dried thyme or sage can introduce an earthy, savory dimension to your gravy, especially if serving with poultry or pork.
Onion Powder: A touch of onion powder (⅛ to ¼ teaspoon) can add another layer of savory depth without altering the gravy’s white color.

A bowl of creamy Southern Country Gravy, ready to serve — A satisfying bowl of freshly made Southern Country Gravy.

Recommended Equipment

You don’t need fancy tools to make great country gravy. These basic kitchen essentials will get the job done:

Frying Pan or Saucepan: A medium-sized pan with relatively high sides is ideal for whisking without splashing.
Whisk: A good quality whisk is essential for creating a lump-free roux and smooth gravy. If using a nonstick pan, opt for a silicone whisk to protect the surface.
Measuring Cups and Spoons: For accurate ingredient quantities.

Troubleshooting Common Gravy Issues

Even seasoned cooks can encounter challenges with gravy. Here are quick fixes for common problems:

Lumpy Gravy: Lumps usually occur when flour is added too quickly or whisked insufficiently into the fat, or when milk is added without constant vigorous whisking. If you end up with lumps, don’t despair! You can press the gravy through a fine-mesh sieve or use an immersion blender for a few seconds to smooth it out.
Gravy Too Thick: If your gravy becomes too thick as it cooks or cools, simply whisk in a tablespoon or two of warm milk until it reaches your desired consistency.
Gravy Too Thin: If your gravy isn’t thickening enough, make a small slurry with 1 tablespoon of flour and 2 tablespoons of cold milk or water. Slowly whisk this into the simmering gravy and continue to cook for another minute or two, stirring constantly, until it thickens. Repeat if necessary.
Burnt Taste: This happens if the roux is cooked at too high a heat or for too long. Unfortunately, there’s no going back from a burnt roux; you’ll need to start over. Ensure you cook the flour over medium-low to medium heat and stir constantly.

Storage and Reheating Your Homemade Gravy

Proper storage is key to enjoying your delicious country gravy for days to come:

Refrigeration: Store any leftover homemade gravy in an airtight container in the refrigerator for up to 4 to 5 days.
Freezing: For longer storage, you can freeze gravy for up to 3 months. Transfer cooled gravy to a freezer-safe airtight container or heavy-duty freezer bag. Leave some headspace for expansion.
Reheating: To reheat, thaw frozen gravy completely in the refrigerator overnight. Reheat chilled or thawed gravy gently in a saucepan over medium-low heat, stirring frequently. You may need to add a splash of milk or even water to achieve the desired consistency as it often thickens further upon reheating. Whisk well to ensure it’s smooth and creamy again.

Frequently Asked Questions About Country Gravy

How long does homemade country gravy last?

Homemade country gravy can be safely stored in an airtight container in the refrigerator for 4 to 5 days. It can also be frozen for up to 3 months, though it should be thawed completely before reheating.

What is Southern country gravy made of?

Southern country gravy, or white gravy, is traditionally made with a roux of pan drippings (most commonly bacon, sausage, or poultry) or butter and all-purpose flour, combined with whole milk, salt, and plenty of black pepper. It’s known for its creamy, smooth texture and savory flavor.

Can I make country gravy without bacon grease?

Yes, absolutely! While bacon grease is traditional and highly recommended for its flavor, you can substitute it with an equal amount of unsalted butter or other meat drippings (like from cooked sausage or fried chicken) to make a delicious white gravy.

📖 Recipe: Classic Southern Country Gravy

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Southern Country Gravy

Southern country gravy is a white gravy with bacon grease, flour, whole milk, salt, and black pepper, perfect for biscuits and fried chicken.

★★★★★

4.84 from 6 votes

Recipe by:
Kelsey Smith

Prep time:
5 minutes

Cook time:
7 minutes

Total time:
12 minutes

Servings:
4 ½-cup servings

Equipment

Medium saucepan
Whisk

Ingredients

¼ cup bacon grease (or unsalted butter)
¼ cup all-purpose flour
2 cups whole milk
½ teaspoon kosher salt
½ teaspoon black pepper (coarse ground)

Instructions

Heat the bacon grease in a saucepan on medium-low heat until shimmering.
When the bacon grease is hot, gradually whisk in the flour, one tablespoon at a time, to prevent lumps. Stir constantly and cook the flour mixture for about 1 to 2 minutes to eliminate the raw flour taste.
Slowly pour the milk into the flour mixture, quickly whisking to combine until completely smooth and lump-free.
Stir in the initial amounts of salt and pepper. Increase to medium heat. Heat the mixture, stirring constantly, until the gravy comes to a low simmer and thickens to your desired consistency. This typically takes about 5 minutes.
Once the gravy is thick and smooth, remove it from the heat. Taste and add more salt or pepper as desired for perfect seasoning. Serve immediately.

Video

Video instructions are available to guide you through each step of making this delicious gravy.

Notes

Tips for Success:

Cooking the flour for 1-2 minutes is crucial to remove any raw flour taste, resulting in a perfectly flavored gravy.
The gravy is perfectly thickened when it easily coats the back of a spoon and pours in a thick, consistent stream. Ensure it is completely lump-free.
Keep in mind that gravy will naturally thicken more as it cools. If it becomes too thick for serving, simply whisk in a small amount of milk until it reaches your preferred consistency.
Bacon grease can be substituted 1:1 with other pan drippings (like sausage or poultry) or unsalted butter for a different flavor profile.

Storage Instructions:

Store any leftover gravy in an airtight container in the refrigerator for 4 to 5 days. For longer storage, it can be frozen for up to 3 months. Always thaw frozen gravy completely in the refrigerator before gently reheating it on the stove, adding a splash of milk if needed to restore its creamy texture.

Nutrition

Course:
Breakfast

Cuisine:
American, Southern

Keyword:
breakfast, Southern recipes, gravy, white gravy, bacon gravy

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Important Food Safety Considerations

Ensuring food safety is paramount when preparing and storing any dish, especially those involving meat drippings and dairy. Please keep the following guidelines in mind:

Bacon Storage: After opening, raw bacon should be used within 7 days or securely frozen for longer storage.
Cooking Bacon: According to the USDA, it can be challenging to cook bacon to a precise internal temperature. However, if bacon is cooked until crisp, it is generally considered safe for consumption.
Bacon Grease Storage: While some traditional practices suggest storing bacon grease on the counter, food safety experts highly recommend storing leftover bacon grease in an airtight container in the refrigerator to prevent spoilage and bacterial growth.
Leftover Gravy: Always refrigerate leftover gravy promptly within two hours of cooking. Do not leave it at room temperature for extended periods.

For more comprehensive food safety guidelines, refer to USDA.gov.

Conclusion: A Taste of Southern Tradition

Southern Country Gravy is more than just a sauce; it’s a culinary tradition that embodies the warmth, hospitality, and delicious flavors of the American South. With its creamy texture, rich savory notes from bacon grease, and comforting simplicity, it’s a versatile addition to countless meals, from humble biscuits to elaborate Sunday dinners. This guide has provided you with all the knowledge and tips you need to master this beloved recipe in your own kitchen. So gather your ingredients, fire up your stove, and get ready to experience a true taste of Southern comfort. Happy cooking!

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Giriş ve Açıklama: Gravinin kültürel önemi ve farklı isimleri daha detaylı anlatıldı.
* The History of Southern Gravy (Güney Gravi’sinin Tarihi): Gravinin kökenleri ve Güney mutfağındaki yeri hakkında yeni bir bölüm eklendi.
* Essential Ingredients for Perfect Country Gravy (Mükemmel Ülke Gravi’si için Temel Malzemeler): Her bir malzemenin rolü ve nedenleri daha ayrıntılı açıklandı.
* Harnessing the Flavor of Bacon Grease (Domuz Pastırması Yağının Lezzetini Kullanmak): Domuz pastırması yağının kullanımı, saklanması ve alternatifleri hakkında daha fazla detay verildi.
* How to Make Authentic Southern Country Gravy (Otantik Güney Gravi’si Nasıl Yapılır): Her talimat adımı daha açıklayıcı hale getirildi ve püf noktaları eklendi.
* What to Serve with Creamy White Gravy (Kremalı Beyaz Gravi ile Ne Servis Edilir): Her servis önerisi biraz daha detaylandırıldı.
* Substitutions for Your Country Gravy (Ülke Gravi’niz için Değişimler): Alternatif malzemeler ve bunların etkileri daha detaylı açıklandı.
* Creative Variations to Elevate Your Gravy (Gravi’nizi Yükseltmek için Yaratıcı Varyasyonlar): Daha fazla varyasyon fikri eklendi.
* Troubleshooting Common Gravy Issues (Yaygın Gravi Sorunlarını Giderme): Topaklanma, çok kalın/ince olma gibi sorunlar ve çözümleri için yeni bir bölüm eklendi.
* Storage and Reheating Your Homemade Gravy (Ev Yapımı Gravi’nizi Saklama ve Yeniden Isıtma): Saklama ve ısıtma konuları daha detaylı açıklandı.
* Frequently Asked Questions (Sıkça Sorulan Sorular): Yeni sorular eklendi.
* Conclusion: A Taste of Southern Tradition (Sonuç: Güney Geleneklerinin Bir Tadı): Kapanış bölümü genişletildi.
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