Cream Gravy  – Easy Luby’s Copycat

This is a straightforward homemade version of Luby’s Cream Gravy — it’s rich, peppery, and comes together fast. Works well over biscuits, mashed potatoes, or fried chicken.

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Quick Summary

• Prep time: 5 mins
• Cook time: 10 mins
• Flavor: creamy, peppery, buttery
• Great for: comfort dinners, brunch sides, gravy emergencies

Why I Like This Recipe

Honestly? I wasn’t planning to make anything. Just kinda ended up cooking. Found some bacon grease and thought, why not? It turned out weirdly good. Like, “eat it by the spoonful” kind of good. I’ve made it a few times since. Doesn’t get old.

Ingredients

• 2 tbsp pan drippings, bacon grease, or vegetable oil
• 2 tbsp all-purpose flour
• 1½ cups whole milk
• 1 tsp black pepper
• ½ tsp kosher salt

How To Make Cream Gravy

1. Make the roux: Heat the fat in a skillet over medium. Stir in the flour and cook, stirring, until it’s golden and smells nutty—about 2 minutes.
2. Add milk: Slowly pour in the milk, whisking constantly to avoid lumps. Lower the heat and stir until it thickens, about 3–5 minutes.
3. Season: Add the pepper and salt. Taste and adjust as needed.
4. Thin if needed: If it gets too thick, add a splash of milk or water until it’s just right.

Tips for Success

• Use fresh black pepper for a better kick.
• Stir constantly to prevent lumps.
• If it thickens too much, thin with a bit more milk.
• Serve immediately for best texture.

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove, adding a splash of milk if needed to loosen.

Frequently Asked Questions

• Can I use a different type of milk?
  Yes, but whole milk gives the creamiest result.
• What if I don’t have pan drippings?
  Bacon grease or vegetable oil works fine.
• Can I make this ahead of time?
  Sure, but it’s best fresh. Reheat gently and add milk if it thickens too much.
• Is this gluten-free?
  Not as written, but you can try using a gluten-free flour blend.
• Can I freeze it?
  Not recommended; the texture may change upon thawing.

Common Mistakes and How to Dodge Them

• Skipping the roux step: Don’t rush the flour and fat cooking—it adds flavor and prevents a raw taste.
• Adding milk too quickly: Pour slowly and whisk to avoid lumps.
• Overcooking: Once thickened, remove from heat to prevent it from becoming too thick.
• Not seasoning properly: Taste and adjust salt and pepper to your liking.
• Using low-fat milk: Whole milk gives the best texture; lower-fat options may result in a thinner gravy.

Nutrition Facts (Per Serving)

• Calories: 359 kcal
• Total Fat: 31g
• Saturated Fat: 19g
• Cholesterol: 84mg
• Sodium: 858mg
• Potassium: 1364mg
• Total Carbohydrate: 12g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 14g