Cream (White) Gravy

Cream (white) Gravy

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Sheri Mullins


A good old fashion recipe I grew up on.


★★★★★ 1 vote

10 Min
30 Min


  • 3 Tbsp
    bacon or sausage grease
  • 3 Tbsp
  • 1 can(s)
    evaporated milk, small
  • 1 can(s)
  • ·
    enough milk to make 1-3/4 cups
  • ·
    salt and pepper to taste.

How to Make Cream (White) Gravy


  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.

Printable Recipe Card

About Cream (White) Gravy

Course/Dish: Other Breakfast

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