EFK Tested
Erickson Homemade White Gravy
This is our simple homemade white gravy for breakfast burritos, biscuits, breakfast potatoes, and other family breakfasts. We cook the butter-and-flour roux long enough to remove the raw flour taste, then slowly whisk in whole milk until the gravy is smooth and thick.
From the EFK recipe collection
- Yield
- About 2 cups / about 8 quarter-cup servings
Let’s get cooking
Ingredients
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Directions
- 1. Melt the butter in a skillet or saucepan over medium heat.
- 2. Add the flour to the melted butter. Stir with a spatula until the flour and butter are completely combined, pressing out any flour clumps.
- 3. Switch to a small whisk and cook the roux for 3–4 minutes, whisking often, to cook out the raw flour taste. Keep the roux light in color for a classic white gravy.
- 4. Slowly whisk in about 1/2 cup of the whole milk. Continue whisking until smooth, then gradually add the remaining milk while whisking so the gravy stays lump-free.
- 5. Season with about 1/2 teaspoon salt and 1 teaspoon freshly ground black pepper, then adjust to taste.
- 6. Bring the gravy to a gentle simmer and cook for 8–10 minutes, whisking as it cooks, until it thickens to our preferred consistency.
- 7. Remove from the heat and serve hot.
View this recipe on the original EFK website ↗