White Gravy

Decadent, well-seasoned, and pure comfort food, this white gravy recipe will save the day with its simplicity. Butter, flour, milk, broth, and 15 minutes will give the most luscious gravy. Besides, it's an awesome sauce for chicken and biscuits.

Makes about 2½ cups of gravy

Course Condiment

Cuisine Southern

Cook Time 15

Total Time 15

Servings

Calories 159kcal

Author Imma

Ingredients

4 tablespoons (57g) unsalted butter (½ stick)
¼ cup (32g) all-purpose flour
2 cups (473ml) milk
½ cup (118ml) chicken broth
½ teaspoon (1-2g) garlic powder
½ teaspoon (1-2g) onion powder
⅛ teaspoon (<1g) cayenne pepper
½ teaspoon (3g) kosher salt plus more to taste
¼ teaspoon (<1g) freshly ground black pepper

Instructions

Melt unsalted butter in a medium saucepan over medium heat.
Once the butter has melted, add flour and whisk continuously until the mixture has a toasty aroma and becomes lightly golden, 2-3 minutes.
Slowly add the milk, ½ cup at a time, whisking each time until no lumps are left. The mixture will seize up at first, but don't worry. Just keep adding the milk slowly and whisking constantly—it will become smooth and creamy. Next, add chicken broth and continue whisking.
Finally, add garlic powder, onion powder, cayenne, salt, and black pepper. Whisk to combine.
Bring to a simmer, continue whisking, and continue simmering until it thickens to the desired consistency, 3-5 minutes. Taste, then season with more kosher salt and black pepper as needed.
Serve warm over biscuits, chicken-fried steak, or fried chicken!

Notes

Stir the mixture constantly while cooking so you don't end up with lumpy gravy.
If, in spite of all effort, the gravy is lumpy, an immersion blender will take care of it and make it smooth.
Add a splash of milk or broth if the gravy is too thick.
For homemade white chicken broth, put raw chicken parts and bones in a large stock pot, cover completely with water, bring to a low simmer, and skim the foam that comes to the top. After about 30 minutes, when foam stops rising, add chopped carrot, celery, white onion, and a couple of cloves of smashed garlic. A couple of bay leaves, a sprig of thyme, and a teaspoon of whole peppercorns are also good. Simmer gently for 2-4 hours, strain, and allow it to cool. Store in a jar or freeze it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition