How to make Gravy

You've made chicken fried steak or fried pork chops or homemade chicken strips, and now it's time to learn how to make gravy. This white gravy recipe is easy, but may take you a couple of tries to perfect. Don't be discouraged if your first try doesn't turn out great.

white gravy

You need the oil left over from frying your meat (chicken fried steak, chicken strips, bacon, sausage, pork chops.) If there's more than just enough to cover the bottom of the pan, drain off the excess. You should have about 4 Tablespoons of grease for a big pan, or a minimum of 2 for a small pan.

Make sure you leave the "drippings" and remnants of food in the pan. These are what will make it so tasty. Note: I had too much grease in the picture below - I actually spooned some out before making the gravy.

You also need milk, flour, salt and pepper and a whisk.

Okay so you have just enough oil to cover the bottom of the pan, heat it on medium/low.

When it's hot, whisk in several tablespoons of flour. It needs to turn really thick and be bubbly. You need to add enough flour to absorb all of the grease. If there's grease still sitting in your pan, add a little more flour. It'll be thick and pasty. Keep whisking, so it doesn't burn.

When it's cooked and is turning brown, add in milk while whisking. How much varies because I don't know the size of your pan. Let's say fill your frying pan half full and continue whisking mixture into the milk.

Now turn heat up to medium and keep stirring gravy while it thickens. You may have to add milk again after the first time. Add plenty of salt and pepper. This is important, you must add salt and taste, and add more if necessary!

That's it, with a little practice you'll totally master this white gravy recipe (cream gravy recipe.) You'll never been intimidated by how to make gravy again!

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