This is the simplest gravy ever! Southern kitchens particularly here in Texas serve this white country gravy up with just about everything. Most commonly you’ll see it served with Chicken Fried Steak, Chicken Fried Chicken, oh, er, or just about anything fried ;-). It’s delicious on mashed potatoes or rice. Gives pretty much everything a little added kick.
Usually when I make gravy I choose a gravy with broth in it for the added gelatin and minerals. But a cream gravy is very nutritious as well particularly if the milk/cream mixture is heavy on the cream. Cream is an excellent source of vitamins A, D, and K2, all foundational to good health.
Granny served everything with gravy or another sauce of some kind. Gravy is a very nutritious addition to any meal so don’t let anyone guilt you out of it … they don’t know what they are talking about or what they are missing! Feel good about eating your gravy!
White Country Gravy
- 1 tbsp butter
- 1 tbsp all-purpose flour (I buy unbleached)
- 1 cup whole milk or milk mixed with cream
- In a cast-iron skillet (or a shallow stainless-steel saucepan), over medium heat, melt the butter.
- When the butter is melted and begins to bubble, add the flour and stir with a wooden spatula ,spoon or heat resistant rubber scraper. This is called a roux. Stir it until thoroughly mixed and let it bubble for about a minute. That will cook out the flour flavor.
- Then, as you keep stirring, pour a steady stream of the milk/cream mixture. Keep stirring until the gravy thickens. It should coat your spatula or, when it’s ready. If at any point it starts boiling, turn the heat lower. This gravy cooks up really quickly.
- Season with salt and pepper, to taste.
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