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!
Thanks so much to Shannon of All Things Health for the recipe :-).
White Country Gravy
Butter + Flour + Milk = Gravy!
Ingredients:
- 1 tbsp butter
- 1 tbsp all-purpose flour (I buy unbleached)
- 1 cup whole milk or milk mixed with cream
Let the mixture bubble …
Equipment:
- A cast iron skillet
is very traditional for making gravy. I use both my cast iron skillet
- A spatula or heat resistant rubber scraper. I buy rubbermaid high heat scrapers.
Directions:
- In a cast-iron skillet (or a shallow stainless-steel saucepan), over medium heat, melt the butter.
Pour in the milk …
- 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.
Ready for the table …
- 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 spoon, 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.
Yum! On mashed potatoes …
Recipe by Shannon of All Things Health
Shannon Spicer blogs at All Things Health. She wants to see people well and sees that most of the conditions affecting us are directly related to our SAD diet—the Standard American Diet. She blogs about how you can bring about change in your diet, one step at a time. A homeschooling mom of two great kids, she lives in Oklahoma with her husband of almost 19 years.
I’ve been saving chicken fat and bacon fat from my cooking. Would either of these work well instead of the butter?
I say “yes” would be delicious. Anything with bacon or bacon fat adds flavor!
We love country gravy and it is something my husband cooks (even better). I think he uses a similar method. So delicious. I could eat it on almost anything! 🙂
Thanks for sharing! I have always thought of “gravy” kind of like “sausage.” You don’t want to know exactly what is in it! This looks tasty though – who doesn’t like flour, butter and milk?
Also known as ‘white sauce’ or ‘bechamel.’ I’ve heard it called ‘milk gravy’ too.