Making homemade white gravy has never been easier! This homemade white gravy mix is simple to put together. You can whip up a creamy gravy in no time. It is also great to take camping for easy sausage gravy without having to tote along milk.
Why buy packets of gravy mix when you can make your own? It really doesn’t get more simple than this recipe.
Just stir together 4 simple ingredients and store the mix in a jar. Then when you want to make gravy, you just need some pan drippings or butter and water.
That’s really it! It doesn’t get any more simple than that.
You can whip up a creamy gravy in minutes. It is perfect with fried chicken or chicken fried steak.
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You can also toss some in with sausage to make yummy biscuits and gravy. There are really endless ways to enjoy this simple gravy.
Make It Yours
This mix has enough salt and pepper in it to make it a complete gravy, but not too much. Depending on what you are using it for, you may want to season it more before you use it.
The gravy can be made with butter. It is also great when it is made with bacon grease or sausage drippings.
Storage
You want to keep this gravy mix out of the humidity. You can store it in a well sealed jar in the cabinet for several months or in the freezer for up to a year.
Homemade White Gravy Mix
Ingredients
To Make The Mix
- 1 cup all-purpose flour
- ½ cup dry milk powder
- 2 teaspoons salt
- 2 teaspoons ground black pepper
To Make 1 Cup of Gravy
- 2 Tablespoons White Gravy Mix
- 2 Tablespoons butter or other fat like bacon grease, lard, etc.
- 1 cup water
Instructions
White Gravy Mix
- In a small bowl, combine all ingredients and mix well.1 cup all-purpose flour, ½ cup dry milk powder, 2 teaspoons salt, 2 teaspoons ground black pepper
- Store in a spice bottle, mason jar, or other sealed container, in the pantry, for up to 6 months. Store in a well sealed container in the freezer for up to a year.
- Melt the butter (or other fat) in a small saucepan over medium heat.2 Tablespoons White Gravy Mix
- Add two Tablespoons of gravy mix and stir constantly until the mix has absorbed all the melted fat. Cook for about 1 minute longer, continuing to stir, to cook off the flour flavor.
- Slowly add in about a third of the water, then pause and combine the mixture before slowly adding the rest of the water.1 cup water
- Constantly stir for another 3 minutes or until the gravy is thickened to your preference. (I remove it from the heat once it lightly coats the back of a spoon).
- The gravy will continue to thicken as it cools. Use immediately or store in an airtight container, in the fridge, for up to 3 days.
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