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Instructions:
- Prepare the Roux:
- In a large skillet or saucepan, melt the unsalted butter over medium heat until it begins to foam.
- Once the butter is melted, gradually sprinkle in the all-purpose flour while constantly whisking to create a smooth mixture. Continue to cook the roux, stirring frequently, until it turns a light golden brown color, about 5-7 minutes. Be careful not to let it burn.
- Add the Milk:
- Slowly pour in the whole milk, whisking continuously to prevent lumps from forming. It’s important to add the milk gradually and whisk thoroughly to ensure a smooth consistency.
- Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. As the gravy cooks, it will begin to thicken. Be patient and allow it to simmer until it reaches your desired thickness, about 10-15 minutes.
- Seasoning:
- Once the gravy has thickened to your liking, season it generously with salt and pepper to taste. Remember, you can always add more seasoning later, so start with a conservative amount and adjust to your preference.
- For added flavor, you can incorporate cooked sausage or bacon into the gravy at this stage. Simply crumble the cooked meat into the gravy and stir until well combined.
- Final Adjustments:
- Taste the gravy and adjust the seasoning as needed. If it’s too thick, you can thin it out with a little more milk. Conversely, if it’s too thin, you can simmer it for a few more minutes to thicken it further.
- Keep in mind that the gravy will continue to thicken as it cools, so it’s okay if it seems slightly thin while still warm.
- Serving:
- Once the gravy reaches the desired consistency and flavor, remove it from the heat and let it cool for a few minutes before serving.
- White country gravy is traditionally served hot over biscuits, fried chicken, mashed potatoes, or breakfast foods like biscuits and gravy. Spoon the warm gravy generously over your chosen dish and enjoy the comforting flavors of homemade goodness.
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