Looking for that perfect, creamy white gravy to pour over your crispy chicken fried steak? You’ve come to the right place! White gravy is the soul of this classic Southern dish, transforming a simple fried steak into a comforting masterpiece that’ll have everyone asking for seconds.
I’ve been perfecting my white gravy recipe for years and I’m excited to share my fool-proof method with ya’ll. Let’s dive into the wonderful world of white gravy – it’s easier than you think!
What Makes a Great White Gravy?
Before we jump into the recipe, let’s understand what makes white gravy so special This pale, creamy sauce gets its magic from just a few simple ingredients – fat, flour, milk, and seasonings The secret lies in cooking the fat and flour together to form what chefs call a “roux” (pronounced “roo”). This cooked mixture thickens the milk and creates that luxurious texture we all love.
A perfect white gravy should have:
- A smooth, velvety consistency that coats the back of a spoon
- No lumps whatsoever (I’ll show you how to avoid them!)
- A rich, nutty flavor from properly cooking the roux
- A good kick of black pepper (it’s a signature component!)
- Just the right thickness – not too runny, not too thick
Simple White Gravy Recipe for Chicken Fried Steak
Ingredients:
- 4 tablespoons fat (butter, bacon grease, or chicken fried steak drippings)
- 4 tablespoons all-purpose flour
- 2-2½ cups whole milk (cold or room temperature)
- ½ teaspoon salt (or to taste)
- ¼-½ teaspoon freshly ground black pepper (don’t be shy!)
- Optional: pinch of garlic powder or onion powder
Equipment:
- Medium saucepan
- Whisk (a balloon whisk works best)
- Measuring cups and spoons
Step-by-Step Instructions:
1. Make the Roux
Melt your fat of choice in a medium saucepan over medium heat. Once melted, add the flour and whisk constantly until a smooth paste forms. This is your roux! Continue cooking for 2-3 minutes, stirring frequently, until it reaches a light golden color and smells nutty. Don’t rush this step – it’s crucial for flavor development and preventing that raw flour taste.
2. Add the Milk Gradually
This is where the magic happens! Slowly pour in about ¼ cup of milk while whisking vigorously. Once fully incorporated and smooth gradually add the remaining milk in a steady stream continuing to whisk constantly. This gradual addition is key to preventing lumps.
3. Simmer to Thicken
Bring the mixture to a gentle simmer, whisking frequently. Let it cook for 5-10 minutes until it reaches your desired thickness. The gravy should coat the back of a spoon. If it gets too thick, simply add a splash more milk.
4. Season to Perfection
Stir in the salt and black pepper. Taste and adjust seasonings as needed. Don’t be afraid to add more pepper – Southern white gravy is known for its peppery kick!
5. Keep Warm Until Serving
Keep your gravy warm over very low heat or in a double boiler until ready to serve. Give it a good stir before drizzling generously over your chicken fried steak.
White Gravy Variations and Tips
Choice of Fat
The fat you use will significantly impact the flavor of your gravy:
- Chicken Fried Steak Drippings: This is the gold standard! Using the flavorful remnants from frying your steak creates an incredibly rich gravy with depth of flavor.
- Bacon Grease: My personal favorite! It adds a smoky, savory dimension that’s absolutely delicious.
- Butter: A classic choice for a clean, creamy flavor. Use unsalted to control the saltiness.
- Half & Half: For extra rich gravy, use half butter and half bacon grease in your roux.
Milk Matters
The type of milk affects the creaminess and richness:
- Whole Milk: Provides the best texture and flavor. This is what I always use!
- Half-and-Half: For an indulgent, extra-rich gravy.
- 2% Milk: Works fine but produces a slightly less rich result.
- Nonfat Milk: Not recommended as it makes gravy too thin.
Troubleshooting Common Issues
Lumpy Gravy?
- Whisk, whisk, whisk! Constant whisking while adding milk is crucial.
- Add milk gradually, especially the first portion.
- If lumps form, pass the gravy through a fine-mesh strainer.
- Use a balloon whisk for the smoothest results.
Too Thick?
- Add more milk, a tablespoon at a time, while whisking.
Too Thin?
- Continue simmering to reduce and thicken.
- If it’s still too thin, make a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk it in.
Bland Flavor?
- Add more salt and pepper.
- A pinch of garlic powder or onion powder can enhance flavor.
- Make sure you’re cooking the roux long enough to develop that nutty flavor.
Sausage Gravy Variation
Want to take your white gravy to the next level? Try making sausage gravy:
- Cook ½ pound of breakfast sausage in your pan, breaking it into crumbles.
- Once browned, sprinkle the flour directly over the sausage and grease.
- Continue with the recipe as written above.
This makes an amazing gravy for biscuits too!
FAQ: White Gravy for Chicken Fried Steak
What’s the difference between white gravy and brown gravy?
White gravy contains milk as its base liquid, while brown gravy uses broth (usually beef or chicken). White gravy tends to be simpler in seasoning, while brown gravy often includes more herbs and spices.
Can I make white gravy ahead of time?
Yes! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk to loosen it up, and whisk while warming over low heat.
Can I freeze white gravy?
I wouldn’t recommend it. Dairy-based gravies tend to separate and get grainy when frozen and thawed.
What should I serve with chicken fried steak and white gravy?
Classic sides include:
- Mashed potatoes
- Buttered corn
- Green beans
- Fluffy biscuits
- Collard greens
How do I know when my gravy is the right thickness?
The perfect gravy should coat the back of a spoon. Run your finger through the gravy on the spoon – if it leaves a clean line that doesn’t immediately fill in, your gravy is the right consistency.
Can I use gluten-free flour?
Yes! A good all-purpose gluten-free flour blend can work as a substitute, though you may need to adjust the quantity slightly.
Why Homemade White Gravy Makes All the Difference
I remember the first time I tried to make white gravy – it was lumpy and bland. But after some practice, I realized how simple yet transformative this sauce can be. There’s something truly special about pouring homemade white gravy over a crispy chicken fried steak that just can’t be matched by anything store-bought.
The beauty of this recipe is in its simplicity. With just a few pantry staples, you can create a rich, flavorful gravy that elevates your meal from ordinary to extraordinary. Plus, once you master the basic technique, you can customize it to suit your taste preferences.
Next time you’re making chicken fried steak, skip the packet mix and try this homemade white gravy instead. Your taste buds (and dinner guests) will thank you!
Remember: The key to great gravy is patience with the roux and constant whisking when adding milk. Do that, and you’ll have smooth, delicious gravy every time!
Chicken Fried Steak with Cream Gravy
- 2 pounds sirloin tip steaks
- Salt
- Pepper
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons paprika
- 2 teaspoons freshly ground black pepper
- 2 teaspoons kosher salt
- 1 1/2 teaspoons onion powder
- 1 egg
- 1 cup buttermilk
- 3/4 cup cornstarch
- 2 quarts peanut or canola oil
- 1 small finely minced onion
- 1 sprig fresh thyme
- 1 tablespoon coarsely ground black pepper, plus more to taste
- 1/2 teaspoon cayenne pepper
- 1 pinch nutmeg
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
Cut the sirloin into 4 pieces. Pound each steak until it is roughly 1/3-inch thick, using the flat side of a meat mallet. Then take the spiky, sharp side of the mallet and pound each side of the steak uniformly. Season the steaks with salt and pepper.
Heat the oil in a large Dutch oven to 375 degrees F. In a shallow bowl, whisk together flour, baking powder, paprika, black pepper, salt and onion powder. Whisk together the egg and the buttermilk in a separate shallow dish. Place the cornstarch in a third large shallow dish.
Working one steak at a time, coat well in cornstarch. Lift steak, shake off excess cornstarch, then transfer to egg mixture. Coat steak well in egg mixture, lift steak, letting excess egg drain off, then transfer to seasoned flour mixture. Coat steak well, pressing seasoned flour all over to help it adhere to the meat. Place the steak on a wire cookie rack. Repeat until all steaks are ready for fryer.
Carefully place each steak in the oil. Cook for 4 to 5 minutes, turning occasionally. Reserve to a plate lined with a paper towel. Season with sea salt.
Working quickly, pour the oil out of the pot and into a large metal work bowl to cool, reserving a few tablespoons and the sticky bits in the bottom of the pot.
Return pan to the heat. Add the onion, thyme sprig, pepper, cayenne and nutmeg to the reserved oil. Brown the onions slightly and then add the flour. Whisk until the roux turns a light brown color. Slowly whisk in milk. Bring to a boil, then reduce to a simmer and cook, stirring until thick, about 5 minutes. Remove from heat; season with salt and additional pepper to taste.
Transfer steaks to plates, top with gravy, and serve immediately with mashed potatoes.
Photograph by Madeleine Hill.