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Southern White Gravy

This is the gravy you grew up eating over biscuits, chicken fried steak, or mashed potatoes. It's a simple 1:1 roux with milk, seasoned with black pepper and a touch of garlic.
prep time5 minutes
cook time15 minutes
total time20 minutes
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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.

Notes

Add milk gradually to avoid lumps. Roux should be blonde, not browned or raw white.