Best Tasty Creamy White Gravy Recipes

Tasty Creamy White Gravy image

Provided by Cassie *

Categories Gravies

Time 20m

Number Of Ingredients 5

4 Tbsp bacon grease, about 6 slices of bacon
4 Tbsp flour
1/2 tsp salt or own preference
1 tsp pepper, or own preference
2 c milk

Steps:

1. I use my iron skillet, fry the bacon till crisp, drain, crumble and set aside. If not sure how much grease you have, pour into a measuring cup, and measure out 4 tbs, I heat it on med heat, then whisk in the flour, keep stirring till turns a caramel color. Add the salt and pepper, then I pour one cup of milk and stir constantly, then stir in the other cup, keep stirring as it begins to bubble should be thick, and should be nice and creamy. If you like thinner gravy, add more milk till the consistency you like..
2. I didn't add the bacon into the gravy,I wanted it to stay crispy, so we just sprinkle it on top of our gravy.
3. If you don't like using bacon grease, replace it with 4 Tbs of butter. I like the flavor the bacon gives it. This gravy was the one my Grandma always used, and she used it for her bisquits and gravy, chicken fried steak, or just like I did this evening, for my mashed potatoes..yum!!

Cream (White) Gravy image

Provided by Sheri Mullins

Time 40m

Number Of Ingredients 6

Steps:

1. Add 3 tablespoons of bacon grease or sausage grease to skillet over medium heat.
2. Add 3 tablespoons flour into pan and whisk into the grease until lightly browned.
3. Open evap milk and pour into a measuring cup; add 1 can of water and enough of whole, 2% or 1% milk to make 1-3/4 cups. Whisk milk slowly into flour mixture and cook until mixture thickens; stirring constantly. Add salt and pepper to taste.
4. NOTE: You can add crumbled, browned sausage to your gravy after the milk before it thickens.
5. NOTE: if gravy is too thick - whisk additional milk into gravy until correct consistency. If gravy is too thin: 1. Add 1-2 t. of flour into small jar with lid. 2. Add enough milk to make a pourable paste, 3. Shake jar to mix. 4. Whisk paste into gravy slowly to thicken.