Mom's Country Gravy
Country gravy, also called white gravy, is made with 5 basic ingredients. Bacon fat and flour are used in this version to make a simple roux that adds a delicious nutty flavor. Using room temperature milk and stirring continuously ensures your homemade country gravy is super smooth and creamy. This is my mother's recipe that I grew up with. It is great with biscuits and sausage or ladled over potatoes or fried chicken.
- ½cup bacon fat
- ¾cup all-purpose flour
- 1teaspoon salt
- 1teaspoon ground black pepper
- 4cups whole milk, at room temperature, or more if needed
Step 1Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
Step 2Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
Step 3Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.