How to Make Country Gravy

Country gravy is a classic comfort condiment, typically served over homemade biscuits, chicken-fried steak, and other hearty country foods. A standard country gravy is made with butter, flour, and milk, but you could make a vegan and gluten-free version by using oil, rice flour, and soy milk. There are also various ways you can personalize country gravy to suit your own tastes. If you're interested in making country gravy of your own, here's what you need to know.

EditIngredients

Basic Country Gravy

Makes 1 to 2 cups (250 to 500 mL) of gravy

2 Tbsp (30 mL) butter, margarine, or vegetable oil

2 Tbsp (30 mL) all-purpose flour

1 to 2 cups (250 to 500 mL) milk

1/4 tsp (1.25 mL) salt

1/4 tsp (1.25 mL) ground black pepper

1/4 tsp (1.25 mL) paprika (optional)

1/4 tsp (1.25 mL) garlic salt (optional)

Gluten-Free Country Gravy

Makes about 2 to 3 cups (500 to 750 mL) of gravy

1 Tbsp (15 mL) cooking oil

2 Tbsp (30 mL) rice flour

2 to 3 cups (500 to 750 mL) unsweetened soy milk

1/2 tsp (2.5 mL) ground black pepper

2 tsp (10 mL) salt

1/4 to 1/2 tsp (1.25 to 2.5 mL) garlic powder

EditSteps

Method One: Basic Country Gravy

Heat the butter in a small saucepan. Melt 2 Tbsp (30 mL) of butter in a small to medium saucepan over medium heat.
- Let the butter melt completely before moving on to the next step, but try to avoid letting it boil or steam.
- You could also use a large skillet to make country gravy instead of a saucepan.
- If you were cooking meat in your skillet before you started cooking the gravy, you can use the leftover pan drippings from the cooked meat instead of or alongside the butter.^[1] Reduce the amount of butter so that the butter and pan drippings combined equal no more than about 2 Tbsp (30 mL) of fat.
- Vegetable oil can also be used instead of butter, but it is a little less traditional.

Whisk in the flour and seasonings. Add the flour, salt, pepper, paprika, and garlic salt to the butter in the pan, quickly whisking the ingredients together into the butter until the mixture forms a smooth paste.
- The flour, salt, and pepper are necessary. The flour and butter combine to form a thickening agent known as a "roux," which is a vital component of the gravy. The salt and pepper are basic seasonings needed in order to provide the gravy with country-style flavor.
- The paprika and garlic salt are optional, however, and many basic country gravy recipes do not include them. The spices add a hint of extra flavor to the gravy without being too overpowering.^[2]

Cook until lightly browned. Cook the roux over medium heat for about 10 minutes, stirring frequently to prevent burning.^[3]
- If you want the gravy to remain whiter, do not let the roux brown. Only brown the roux if you want something slightly deeper in color and flavor.
- Do not cover the pan.

Slowly whisk in the milk. Add the milk a little at a time, whisking thoroughly the entire time so that lumps do not form.
- Adding too much milk at once will make it almost impossible to break down the lumps and create a smooth gravy. Only add about 1/4 cup (60 mL) at a time.
- Start with roughly 1 cup (250 mL) of milk. If you do not like how thick the gravy is, add up to an additional 1 cup (250 mL) to thin it out.

Cook until thickened. Continue cooking the gravy, stirring frequently, until it bubbles and thickens.
- This should take another minute or two.
- Again, note that more milk can be added if you prefer a thinner gravy.

Serve warm. Remove the thickened gravy from the heat and serve immediately.

Method Two: Gluten-Free Country Gravy

Heat the oil in a small saucepan. Pour the oil into a small to medium saucepan and heat over medium heat.
- Give the oil a few minutes to heat before adding any other ingredients. It needs to be sufficiently warm, yet not quite smoking.
- Any standard cooking oil will work, including vegetable oil, canola oil, or olive oil. You could also use margarine or butter, if desired.
- Skipping the butter and using oil makes this recipe vegan as well as gluten-free.

Stir in the rice flour.^[4] Sprinkle the rice flour into the hot oil, stirring it in until smooth.
- Rice flour and oil will form a roux, much like wheat flour and butter do.
- You can use either sweet or regular rice flour. Both are gluten-free.

Cook until lightly browned. Stir the rice flour roux constantly for two minutes or so.
- You do not have to let the flour brown, but doing so will lend a nutty flavor to the country gravy.
- Do not let the flour burn.

Whisk in most of the soy milk. Gradually pour the soy milk into the roux, whisking constantly so that lumps do not form.
- Add the soy milk a little at a time. Pour 1/4 cup (60 mL) or so into the pan, whisk well, and repeat until 2 cups (500 mL) has been used.
- Bring the mixture to a light boil or simmer. You may need to increase the heat of the eye in order to do so, but do not increase it past medium-high.

Add the seasonings and remaining soy milk. Sprinkle with salt, pepper, garlic powder, and the remaining soy milk. Keep whisking until it reaches your desired thickness.
- If the country gravy seems a little too thin, continue heating it at a light simmer. The liquid will gradually reduce, making the gravy thicker.
- If you suspect that the gravy is getting too thin as you add the soy milk, you do not need to add the full remaining 1 cup (250 mL).

Serve warm. Remove the country grave from the heat and use while still fresh and warm.

Method Three: Variations

Add sausage or bacon. Pork sausage and bacon are both fairly common to country-style gravy, but they are not necessarily a standard ingredient.
- Crumble roughly 1/8 lb (60 g) of sausage into the pan for every 2 cups (500 mL) country gravy you plan to prepare.^[5]
- Crumble 4 to 6 slices of bacon into the gravy for every 2 cups (500 mL) of country gravy.
- Cook the sausage or bacon first and set aside. Use the fat from the meat to help form the roux for your gravy.

Make hamburger-style gravy. Cook about 1/4 lb (115 g) ground beef for every 2 cups (500 mL) of gravy you plan to prepare.
- Cook the hamburger first. Make sure that the beef is fully browned and fully cooked before removing it from the pan.
- Add about 2 Tbsp (30 mL) of the rendered fat back into the pan to serve as the fat base for your roux. Add the flour, seasonings, and milk according to standard recipe instructions.
- Stir the cooked, crumbled ground beef back into the country gravy just before serving.

Vary the seasonings. Different seasonings can give your country gravy a slightly different taste.
- For a kick of heat, try adding 1/2 tsp (2.5 mL) ground cayenne pepper, 1 tsp (5 mL) chili powder, or 1/4 tsp (1.25 mL) ground white pepper per 2 cups (500 mL) of gravy.
- For a warmer taste, add 1/4 tsp ground nutmeg, ground cloves, or ground allspice to 2 cups (500 mL) of country gravy.
- For a more savory taste, add 1 Tbsp (15 mL) fresh herbs like cilantro, oregano, or parsley.

Sprinkle in a little cheese. Stirring in grated or shredded cheese can turn country gravy into something that can satisfy any cheese-lover at your table.
- Add about 1/2 cup (125 mL) grated or shredded cheese per 1 cup (250 mL) sauce.
- Stir the cheese in at the end, just before serving. Stir until the cheese melts completely.
- Try cheddar, mozzarella, or your favorite type of cheese.

Add onions and mushrooms. Onions and mushrooms can add a gourmet touch to a standard country gravy.
- Saute 1 cup (250 mL) sliced mushrooms and 2 Tbsp (60 mL) chopped onion in butter or oil. Prepare 2 cups (500 mL) of country gravy in the same skillet or saucepan without removing the mushrooms and onions.