This white buttermilk gravy is the perfect compliment to delicious, fresh country style biscuits. Using the fat from cooking bacon, this recipe is not the healthiest but is full of flavour. So if you are cooking up some bacon for breakfast, reserve the fat in the pan and make some delicious white gravy. Serve it up with fried chicken tenders or biscuits.
White Country Gravy Recipe FAQs
What do I serve with White Gravy?
Put a dollop on top of Southern crispy fried chicken. It could also add peppery flavors to country-style pork chops. White gravy, plus your scones, biscuit, or French fries are also epic combinations. It goes well with almost any fried Southern dish.
Can you make White Gravy with cornstarch?
Yes, you can, but don’t add the cornstarch directly to the pot. Make a slurry first by combining 1 tbsp of cornstarch with a little cold water. Mix well, then toss into the white gravy.
Can you freeze White Gravy?
Absolutely! You can freeze it, and it will keep for a week. Place in an airtight container first.
Can I use bacon grease to make White Gravy?
Of course! White gravy makes use of pan drippings or lard. If you want to infuse your country-style white gravy with smoky flavors, bacon grease would do the trick. You may also use fried chicken or sausage drippings.
How can I fix White Gravy that is too thin?
Boil your white gravy for a bit longer. If that doesn’t work, mix some cornstarch or flour with water in a bowl. Make a paste by mixing both, then add the mixture to the white gravy that’s cooking.
What should I do if my gravy is too thick?
Whisk in a bit more milk to lighten the gravy a bit. Gravy that’s too thick is quite common since it thickens more as it cools down.
- ¼ cup bacon drippings
- ¼ cup all-purpose flour
- 1 teaspoon salt, or to taste
- 1 teaspoon ground black pepper, or to taste
- 4 cups milk, divided
- Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
- Whisk ½ cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, ½ cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.
It seems like a mouth-watering dish, right? Then you must try the chicken pepper gravy, one of the easiest to make yet delicious chicken gravy recipes.