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This country-style gravy makes a delicious potato, rice, or meat topper. It uses only five ingredients. Whip this up quickly and easily with this helpful recipe. Enjoy the taste of country cooking.
Step-By-Step Detailed Instructions
It isn’t difficult at all to make. These simple step-by-step instructions will show you the basics of how to make it. Also, I have included photos of each step. The “art of making” will come more as you practice and see how dark you want it, how thick you want it, etc.
- Step one: pour the vegetable oil into your skillet. I use a carbon steel skillet, but any skillet will work. Turn the burner on medium-high.
- Step two: sprinkle in the flour. Stir this until it is the consistency of a thick pudding. (see pics below).
- Step four: brown the roux (flour and egg mixture). As it browns, it will start to get clumpy. This is the correct texture. If it is too liquidy, add a little flour. If it is too dry, add a little vegetable oil. Once it is browned to a nice light tan, you are ready for the next step.
- Step five: pour in the milk and water.
- Step six: whisk reasonably aggressively. This will clear out the lumps forming when pouring your liquids into the roux. Now, turn your burner down to where it is lightly simmering. Add salt and black pepper to taste.
- Step seven: let the gravy simmer for 10 – 15 minutes, stirring occasionally. The gravy will thicken as it cooks. If it gets thicker than you want, add more milk or water; either will work. Stir it in and let it simmer.
- Step eight: serve and enjoy!
Country-Style Gravy Ingredient Descriptions
- Vegetable oil: I typically use canola oil. Vegetable oil works well too.
- Flour: all-purpose flour is what I use. I have in the past made it with wheat flour. It does change the taste but works great as well.
- Milk: in the past, I have used both whole milk, 2% milk, and half and half. All work well. You could even make this with only water, but it is not near as creamy and good.
- Water: the temperature of tap water is perfect. You do not need to heat it or use refrigerated water.
- Salt: for this recipe, I put it to taste. I use maybe 1-2 teaspoons of salt, but definitely, salt and taste, add, then salt and taste again. You do not want to over-salt it. If, for some reason, you do, you could add more milk or water, but that will make it thinner.
- Black pepper: ground pepper, white pepper, or fresh ground black pepper works for this recipe. I tend to go heavy on the black pepper. You could reasonably use 1-2 teaspoons of this as well.
Country-Style Gravy
Equipment
- 1 skillet
- measuring cup Anchor Hocking
Ingredients
- ½ cup vegetable cooking oil more if needed to thin the roux
- 1 cup flour all-purpose
- 2 cups milk
- 1 cup water
- salt and black pepper to taste
Instructions
- In a skillet, pour oil and mix in flour until a thick slurry for your roux. Cook on medium heat until tan in color. Darker if you wish.
- Once the roux is cooked to a tan color, add milk and water. Stir the mix well with a whisk until the lumps are no more. Lightly simmer for about 10 minutes.
- Salt and pepper to taste.
- Serve and enjoy!
Nutrition
Three Generation Gravy Makers
I was raised with my grandmother and my mom always making homemade country-style gravy. They would always make it from scratch, never using the package mixes. I learned how to make it as a pre-teen. We never had a recipe. I was taught to know how much of each ingredient to add for your desired consistency. It is somewhat of an art you can develop more as you make it.
For this recipe, I measured out the ingredients as I made it. The ingredient measurements are not set in stone. The roux is the browned flour and oil mixture at the beginning. You can always add more oil if your roux is too thick or dry. Alternatively, you can add flour if the roux is too runny.
This recipe is well worth the effort. It has so few ingredients but it makes such a wonderful topper to your potatoes, rice and meats that it will amaze you.
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