Cream (White) Gravy

Cream (white) Gravy Recipe

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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.


1Add 3 tablespoons of bacon grease or sausage grease to skillet over medium heat.
2Add 3 tablespoons flour into pan and whisk into the grease until lightly browned.
3Open 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.
4NOTE: You can add crumbled, browned sausage to your gravy after the milk before it thickens.
5NOTE: 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.

About Cream (White) Gravy

Course/Dish: Other Breakfast