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Indulge in the rich and velvety texture of this Country Gravy recipe, guaranteed to elevate your favorite savory dishes in only 10 minutes!

Country gravy recipe poured over country fried steak and mashed potatoes.

A Southern Gravy to Love

Country gravy, also known as white gravy or sawmill gravy, is a classic pairing for Southern dishes. It’s thick and flavorful, a favorite comfort food.

This country gravy recipe is the perfect sauce for pairing with our Country Fried Steak or even Fried Chicken.

Why we love it:

Measured ingredients on a kitchen counter for making gravy.

Ingredients

  • 3 tablespoons lard fat – or use unsalted butter or vegetable oil to keep the gravy lighter in color. You can also use bacon grease or pan drippings, but it will produce a darker brown gravy.
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1 cup whole milk – whole milk helps create a creamy texture, but you can use lower-fat milk.
  • salt
  • black pepper – generously season to taste
  • garlic powder

How to Make Country Gravy

  1. ROUX. Add 3 tablespoons lard fat to a large skillet. Make a roux by adding 3 tablespoons flour to the fat and cook over medium heat for 1-2 minutes.
  2. THICKEN. Gradually, pour in ¾ cup broth and 1 cup milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
  3. SEASON with a little salt, pepper, and garlic powder. Remove gravy from skillet and pour over Country Fried Steak, Buttermilk Biscuits, and more.
Thick country gravy in a gravy boat on a cutting board.
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Country Gravy Recipe

By: Lil’ Luna
Indulge in the rich and velvety texture of this country gravy recipe, guaranteed to elevate your favorite savory dishes like never before! 
Servings: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Ingredients 

  • 3 tablespoons lard fat, or unsalted butter
  • 3 tablespoons all-purpose flour
  • ¾ cup chicken broth
  • 1 cup whole milk
  • salt
  • pepper
  • garlic powder
Save This Recipe!
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Instructions 

  • Add lard fat to a skillet. Add flour into the fat and cook over medium heat for 1-2 minutes.
  • Gradually, pour in broth and milk, whisking until gravy is thickened and there are no more lumps (about 3-4 minutes).
  • Season with a little salt, pepper, and garlic powder. Remove gravy from skillet and pour over warm steaks, biscuits, etc.

Notes

STORE. Place gravy in an airtight container and keep it in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
REHEAT. Pour the gravy in a saucepan on the stove over medium-low heat, or in the microwave in 30-second intervals.

Nutrition

Serving: 1g, Calories: 150kcal, Carbohydrates: 7g, Protein: 3g, Fat: 13g, Saturated Fat: 10g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 187mg, Potassium: 105mg, Fiber: 0.2g, Sugar: 3g, Vitamin A: 100IU, Calcium: 78mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dressing, Side Dish
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe FAQ

  • Low & slow is the way to go. Whisk the butter and flour constantly over medium-low heat until it turns a light golden brown. This cooks out the raw flour taste and creates a smooth base.
  • For smooth gravy. Gradually whisk in milk (whole milk adds richness) for a smooth and creamy gravy. Add it a little at a time, whisking constantly to avoid lumps.
  • To thin gravy. Whisk in a little more milk until you reach your desired consistency.
  • To thicken gravy. Simmer until excess liquid evaporates or use a cornstarch slurry: In a separate bowl, combine 1-2 teaspoons of cold water with an equal amount of cornstarch. Add it to the gravy and simmer.
  • Add a pinch of cayenne pepper, garlic powder, or chopped fresh herbs like thyme or chives to your gravy.
  • Place leftovers in an airtight container and keep it in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
    • To reheat. Pour homemade white country gravy in a saucepan on the stove over medium-low heat, or in the microwave in 30-second intervals.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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