This recipe for Homemade White Country Gravy is so delicious, you’ll want to smother everything with it!
Country gravy is about as good as American comfort food gets- it’s thick texture and rich taste were practically made to drench over mashed potatoes (a marriage made in heaven of course). breaded chicken, country fried steak, biscuits, and even veggies!
Making smooth, lump-less gravy at home may seem like a tough hill to climb; like somehow achieving a smooth gravy is like hiking Mt. Everest. I’m here to tell you- move beyond your fear- you can accomplish anything! I will help you!
How to Make Gravy with No Lumps
You’ll start by combining equal amounts of melted butter and all-purpose flour by whisking them together in a large frying pan. It will lump up- DONT panic, this is normal.
Whisk the lumpy mixture together (stir the lumps around) for 2-3 minutes to COOK the raw flour and help release the starch from the flour. The starch is what thickens the gravy!
When the flour has been cooked, pour a little of the milk into the pan (maybe about 3-4 tablespoons) and quickly/vigorously whisk it into the buttery clumps. It should dissolve them and turn the contents of the pan into a thick paste.
Whisk in about half the remaining milk, and when it’s thoroughly combined, whisk in the remaining milk, seasoned salt, white and black pepper. Bring the mixture to a boil. It should thicken up about this time.
Turn the heat off and transfer your Homemade White Country Gravy to a gravy boat or other serving container.
Enjoy your Homemade White Country Gravy on anything you want
This gravy is so good and goes great with breaded frozen chicken tenders, biscuits, or anything really. Please rate and review this recipe, I always love the feedback!Print