How to Make Creamy White Gravy

How to Make Creamy White Gravy!

Thank y’all for stopping by! In this video we’ll teach you how to make white gravy from scratch. We’ll teach you some tricks and tips for making gravy- so grab a biscuit and let’s get started

Enjoy the video and leave questions or comments below.

White Gravy Recipe

1⁄2 cup bacon, sausage, or other meat grease
5 tablespoons all-purpose flour
1 1⁄2 to 2 cups milk, warmed
Salt and black pepper

1. Heat the grease over medium heat in a large cast iron skillet.
2. Sift in the flour and let it come to a boil for 2 minutes, stirring and mashing down constantly with a flat spatula.
3. Slowly stir in 1 to 1 1/2 cups of the milk and bring back to a light boil. Continue stirring until the mixture is smooth and reaches the desired consistency, about 2 minutes. You can add more milk or water to thin the gravy, if necessary.
4. Season with salt and pepper to taste. Serve hot.

TIP: A lot of times on ranches I use canned milk, which gives a very rich flavor, but sometimes I add a little water to thin it. You can also use heavy cream for a richer taste.

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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron

[robalink]

White gravy is my absolute favorite! My biscuits and scrambled eggs are sooo much happier when they're covered with white gravy!

[jjburkk]

"Pour it over everything ya got!" Words to live by!

[beverlymiller]

Hey Kent, you're going to get a chuckle out this. When I was about 7 or 8 years old my Mother had to go away from home to work during the week and she came home on weekends. My father put me in the kitchen to cook for him, and two siblings. As well as myself. I had never made gravy, but he was wanting gravy. I made him some gravy that stuck to his ribs. It so thick he had to eat it with a knife and fork. True story.

[adams]

You know you’re a good cook when you can “hear a cup”

[Alycanj]

Grandma had us making gravy as soon as we could see over the skillet,

[angelarannells]

My little daughter is almost 4 and would rather watch Cowboy Kent cook than to watch cartoons! She loves this biscuit and gravy episode so much! (That's her favorite breakfast hands down) She helps her dad or me cook everyday so when she watches the episodes she commentates them 🤣
"Ooh spicy jalapenos" "just a dab of smoked paprika" ☺️ she's a mess! Loves loves loves her Cowboy Kent and Beag. We're going to have to get her a Dutch oven before she's 10 🤣

[gabrielheffner]

I learned making white gravy from my father back in the late 90s and I stumbled on this video and u look exactly like him it just gave me back the good old memories

[BrokenInTheBox]

My Grandma (RIP) made the best homemade biscuits and gravy. I've got the gravy figured out, but the biscuits are another story. I wish I had paid more attention whenever I watched her cook as a kid. Even my Mom can't make the biscuits as good as Grandma did. I think that she added some extra love into the dough! Great video...brought back many fond memories for me. Thanks for sharing.

[Eguzzisme]

I love this guy! I just found him yesterday, because I was looking for a way to take the sticky residue off of my cast iron skillet, and now I have been binge watching his videos! He’s seems like he’d be so nice.

[stevenhall]

It looks just like what mama and grandma would cook and on Sundays when we were having fried chicken mama would put about a teaspoon of sugar in with the flour and grease to make it brown so we can make biscuits and gravyI, sure do miss my mommas biscuits and her gravy, also miss those Sunday chicken dinners. Mamas biscuits would float out of the pan

[esgvsol]

I cant stop wathcing this man cook. His food is done right. The way its supposed to be. And I make a lot of his recipes and keeps my little family happy. Thank you man. Keep cooking. ❤

[hogberry]

Best thing since a pocket on a shirt. That's it; I'm hooked!

[alexlogvinenko]

Good job Sir! I am from Russia and using cast iron as well!

[alzorama]

My mom said it took her about twenty years to perfect her gravy. What I make is what I learned from her.

It is basically the same as what you do here in this video, but I do follow a recipe. The ratio is 2 parts fat, 2 parts flour, 1 part milk. Once the fat and flour are combined and cooked for a couple of minutes (to cook off the raw flour taste), add the milk little by little. Yes, it does 'seize' or draw up at a first, but adding the milk little by little while stirring constantly has a definite benefit.

The benefit is that it allows the butter/flour mixture to expand more fully into the milk more quickly. The first time I made gravy, I added all the milk at once and it took a long time to thicken. Adding it slowly, a little at a time, makes it thicken very quickly.

By the way, that bacon gravy looks GOOD! I would love to have some!

[cdiqueen]

This video showed me exactly how to stop messing up the gravy I've been making with chicken grease. I am so thankful. Very easy to follow. My man is happy, too!

[andreadeamon]

I always use a whisk with mine. Use Carnation milk and add water. No lumps and delicious also

[honeybunny]

" You hear that? That's a cup. "

[funyun]

never heard anyone called it cow juice before, you sir got my respect, im subscribing

[nosmoke]

Hearing your accent makes me feel home😁🥰 put that gravy on everything yes

[abcxyz]

We learned to make this basic white sauce in school (using butter). I have always believed, if you know how to do this, you will never go hungry, as so many things can be added to it, mushrooms, cooked fish, cooked chicken, grated cheese or vegetables, etc., etc. Leave out the salt and pepper and add vanilla and sugar, and you have yourself a quick custard or make the sauce thick and let it set into a blanc mange.
Basic white sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 cup milk
In a small saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Use immediately or refrigerate.
Practice with this, then adapt to your own taste.