Ingredients (~4.5 cups)
- 3 Tbsp bacon drippings (or butter)
- 1/2 cup all-purpose flour
- 1/2 tsp granulated garlic
- 4 1/2 cups whole milk, warmed
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp black pepper
Make the Roux
Add the 3 Tbsp bacon drippings to a small heavy-bottomed pot.
Turn the heat to medium-high and cook for ~1 minute, stirring constantly with a whisk. Don’t whip, just stir.
The flour will clump at first but will smooth out as you keep stirring.
Once smooth, add the 1/2 tsp granulated garlic and cook for another ~2 minutes, stirring constantly.
The roux should be blonde in color – not browned, not raw white.
Add the Milk Slowly
This is where most people mess up.
Start by adding ~1/2 cup of the warmed milk to the pot, whisking constantly.
The mixture will thicken immediately – keep stirring until it loosens up.
Add another ~1/2 cup, whisk until smooth, then repeat.
Once you’ve added about half the milk and the mixture is smooth, you can start adding the rest in larger increments – ~1 cup at a time.
If you rush this and dump all the milk in at once, you’ll end up with lumps that are impossible to smooth out.
Season and Finish
Once all 4 1/2 cups of milk are incorporated and the gravy is smooth, add the 1 1/2 tsp salt and 1 1/2 tsp black pepper.
Stir to combine and let the gravy simmer on low for ~2-3 minutes to thicken slightly.
The gravy should coat the back of a spoon but still pour easily.
If it’s too thick, add milk 1/4 cup at a time until you hit the consistency you want.
If it’s too thin, let it simmer another few minutes – it’ll thicken as it cools anyway.
Southern White Gravy
Ingredients
Ingredients (~4.5 cups)
- 3 Tbsp bacon drippings, or butter
- 1/2 cup all-purpose flour
- 1/2 tsp granulated garlic
- 4 1/2 cups whole milk, warmed
- 1 1/2 tsp Diamond Crystal kosher salt
- 1 1/2 tsp black pepper
Instructions
- Heat bacon drippings in a pot over medium-high heat for 1 minute, stirring constantly with a whisk.
- Add flour and stir until smooth, about 2 minutes.
- Add granulated garlic and cook for 2 more minutes, stirring constantly.
- Roux should be blonde in color.
- Add 1/2 cup warmed milk and whisk constantly until thickened and loosened.
- Add another 1/2 cup milk, whisk until smooth, then repeat.
- Once about half the milk is incorporated, add remaining milk in 1 cup increments, whisking constantly.
- Add salt and black pepper.
- Simmer on low for 2-3 minutes until gravy coats the back of a spoon but still pours easily.
- Adjust consistency with additional milk if too thick or simmer longer if too thin.