Cream Gravy Recipe

Cream Gravy (often called Country Gravy or Sawmill Gravy) is made with a simple roux of pan drippings and flour, whisked with whole milk until velvety smooth. The result is a rich, ivory-colored sauce heavily speckled with coarse black pepper that offers a savory, warming kick. It is the ultimate finishing touch for biscuits, fried chicken, or mashed potatoes, transforming simple components into a hearty Southern feast.

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Cream Gravy Ingredients

• 2 tablespoons Pan Drippings: Bacon grease is the gold standard for flavor, but vegetable oil or butter works if you don’t have meat drippings.
• 2 tablespoons All-Purpose Flour: To create the roux that thickens the sauce.
• 1 1/2 cups Whole Milk: Essential for the creamy texture; low-fat milk will make a thin, watery gravy.
• 1 teaspoon Black Pepper: Coarsely ground. This is the main flavoring agent, so be generous.
• 1/2 teaspoon Kosher Salt: To taste (adjust based on how salty your pan drippings are).

How To Make Cream Gravy

1. Heat the fat: Place a skillet (preferably cast iron) over medium heat. Add the pan drippings, bacon grease, or oil. Allow it to heat up until it is shimmering but not smoking.
2. Cook the roux: Sprinkle the flour evenly over the hot fat. Stir constantly with a whisk or wooden spoon. Cook the mixture for about 2 minutes until it turns a light golden color and smells nutty (like cooked pie crust). This step cooks out the raw flour taste.
3. Incorporate the milk: Slowly pour in the milk in a thin, steady stream while whisking vigorously and constantly. This technique prevents lumps from forming.
4. Simmer the gravy: Lower the heat to medium-low. Continue to stir the gravy as it bubbles gently. Cook for 3 to 5 minutes until the mixture thickens enough to coat the back of a spoon.
5. Season the dish: Stir in the black pepper and kosher salt. Taste the gravy; it should be savory and peppery.
6. Adjust the consistency: If the gravy becomes too thick (like pudding), whisk in a splash more milk or water until it reaches a pourable, silky consistency. Serve immediately.

Recipe Tips

• The Drippings: The best cream gravy comes from the “fond” (browned bits) left in the pan after frying sausage, bacon, or chicken. If starting from scratch with butter, the flavor will be milder (more like a Béchamel), so you might want to add a pinch of garlic powder or poultry seasoning.
• Temperature Matters: Ideally, warm the milk slightly before adding it to the roux. Adding ice-cold milk to hot fat can seize the flour, making it harder to whisk out lumps.
• Don’t Rush the Roux: Cooking the flour/fat mixture for the full 2 minutes is crucial. If you skip this, the gravy will have a pasty, raw flour flavor and a pale, unappetizing color.
• Pepper Grind: Use freshly cracked black pepper on a coarse setting. Pre-ground fine pepper powder will turn the gravy grey rather than creating those appetizing black speckles.

What To Serve With Cream Gravy?

This sauce is the lifeblood of a traditional Southern breakfast. Pour it generously over buttermilk biscuits for the classic “Biscuits and Gravy.” It is also the mandatory partner for Chicken Fried Steak or fried pork chops. For a comfort dinner, ladle it over a mountain of mashed potatoes or dip chicken tenders into it.

How To Store Leftovers Cream Gravy?

• Refrigerate: Store the gravy in an airtight jar or container in the refrigerator for up to 3 days. It will solidify into a gelatinous mass when cold—this is normal.
• Reheat: Scoop the cold gravy into a saucepan over low heat. You must add a splash of milk or water while whisking to bring it back to a smooth liquid consistency.
• Freeze: It is not recommended to freeze dairy-based gravy, as the milk fats tend to separate and the texture becomes grainy upon thawing.

Cream Gravy Nutrition Facts

• Calories: ~180 kcal
• Fat: 14g
• Carbohydrates: 9g
• Protein: 4g
• Nutrition information is estimated per 1/4 cup serving.

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