Mom's Country Gravy

Mom's Country Gravy

Nancy Smith 0

"This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage."

Ingredients 20 m {{adjustedServings}} servings 300 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 19.8g
  • 6%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 455 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
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  1. 738 Ratings


This is the very first thing I learned to cook as a young girl in the south. Here's a couple of tips that seem to help me when I make it. This gravy most certainly taste better when you are using grease from bacon or sausage you have just fried. Also, I watch the browning process carefully, and don't usually brown it for very long before slowly adding the milk. I bring it to a boil to thicken it, but not too much because it tends to thicken on it's on once removed from the heat. if making for breakfast, toss in crumbled sausage or bacon! Also, my family and I really seem to like it with a pinch of garlic powder.


I was looking for a simple white gravy and this is it. I followed one reviewers advice to use butter instead of oil. It turned out really yummy. Kids and hubby ate it up! I can't imagine it with plain oil. I didn't brown the butter as I wanted a white gravy. It is important to cook the fat/flour (roux) mixture for a couple minutes before adding the milk. I noted other reviewers complained of it tasting floury and that would be from not cooking the roux long enough. This would also be good to add crumbled bacon and drippings or sausage and serving wih biscuits. Thanks for the recipe!


To have a good flavor this needs to be made with bacon grease (or sausage drippings), then it will taste like Mom's! If you're going to indulge in something this heavy and fattening, you may as well do it all the way! I think it is better not to brown the roux, just let it bubble for a few minutes to get the rawness out of the flour and then add the milk... it's supposed to be white. I love this gravy over biscuits because I'm just not a sausage gravy person. I crave it on Sunday mornings, but I'd eat so much that it's become a Christmas morning treat and that's about the only time I let myself have it. So good!