Easy Homemade Country Gravy

Country gravy is one of those simple comforts that never goes out of style. Creamy, peppery, and made with pantry staples, it’s the kind of recipe you can pull together on a slow morning or when dinner needs a cozy finishing touch. Whether you’re pouring it over fluffy biscuits, crispy potatoes, or a hearty breakfast plate, this homemade country gravy proves that the best recipes are often the simplest ones.

Related: Biscuits

Ingredients

Butter
Butter creates the rich base of the gravy and adds classic flavor. It also helps form the roux that thickens everything beautifully.

Flour
Flour combines with the butter to make a roux, giving country gravy its smooth, creamy consistency without lumps.

Milk
Milk transforms the roux into gravy. The amount used allows you to control the thickness, whether you prefer it thick and hearty or a little more pourable.

Garlic Powder
Adds a subtle savory depth without overpowering the traditional country gravy flavor.

Black Pepper
The signature seasoning of country gravy. Pepper brings warmth and a gentle bite that balances the creaminess.

Salt
Enhances all the flavors and ties everything together. Adjust to taste depending on what you’re serving it with.

Instructions

Stir butter and flour together over medium low heat until a roux forms 

Add in milk and seasonings. Stir until it thickens 

Slowly add more milk until it reaches your desired consistency 

Add more or less seasonings to taste 

Turn it into sausage gravy by adding 1 lb of ground pork and cut out the butter. Cook the pork first then use the fat from the pork to make the roux. 

What is a roux? 

Roux is a fancy term for flour and fat together to thicken a sauce. Our fat in this case is butter, however you can use bacon fat or any other fat from meat instead. 

Related: Thanksgiving Turkey