Easy Country Gravy

"You can use half chicken broth and milk if desired, add in some cayenne for some heat also."
photo by lazyme photo by lazyme
photo by lazyme
photo by lazyme photo by lazyme
Ready In:




  • Heat 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, the mixture MUST be browned!).
  • Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain).
  • If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.

Questions & Replies

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  1. Look people... I was in the restaurant business for bout 20 years. The basic fundamentals of making a rue are 1/2 stick butter OR oil and 1/2 cup of flour. However tablespoons of butter or oil you use, you use equal amounts of flour. Simple. To that it takes 32 oz of liquid i.e. chicken or beef broth to make your gravy. They only reason this called for 3/4 of a cup of flour is to make the gravy a little thicker. Stop whining and be grateful someone is sharing a recipe with you. Kirk
  2. Don't listen to those clowns. 4 oz of oil to 32 oz of milk is not too much and if you even have a smidge of an idea on how to cook this recipe is described just fine. The gravy came out great! I always made mine from the packet but decided I would try from scratch and I'll never buy the packet again. I added hot Italian sausage and cayenne pepper to mine. Thank you Kittencal for sharing this recipe I will definitely try your others
  3. I followed the recipe to the T and it came out terrible. I should of known, 1/2 cup of vegetable oil is ridiculous. This was disgusting, I wasted a lot of oil, flour, and half & half for a big pot of nasty thick "gravy". Disappointment.
  4. Horrible. The instructions weren't especially helpful. Might be good to go back and add detail like when and how the mixture is supposed to thicken. Might also like to specify what you mean by browning - like making caramel, there are shades of brown and which one you stop at is important. Light brown? Dark brown? Medium brown? Either way, the result tasted like reduced cardboard with milk, and adding heaps of salt and pepper is done more to mask the lack of flavor than enhance it. I'm typically never this negative about a review, but this recipe was unnecessarily vague (incomplete/unhelpful recipe instructions) and the result was shameful.
  5. Use bacon or sausage grease instead, trust me. And like krinker65 said, however much grease you have, use an equal amount of flour. Add salt, pepper, paprika, whatever you have on hand.


  1. This was my first attempt at making gravy without sausage and it turned out well! I used the bacon grease leftover from cooking my bacon in place of the oil. It gave the gravy great flavor! I should have listened to the reviews and cut this in half... it was way too much gravy for my one package of biscuits.
  2. Use bacon/sausage grease and/or butter instead of veg. oil. Chicken broth will add flavor if you are not using bacon/sausage grease. Heavy cream or half-and-half will increase flavor instead of milk if you have it available.



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