What Is White Gravy?

Smothering doesn’t always carry the best connotations, but when it’s paired with “gravy” it’s a very good thing! Ah, gravy, the slime you don’t mind getting dumped all over your plate! Today, we explore the rich (and we mean RICH, folks) world of white gravy. You may want to steal the bib from a nearby baby, things might get a little sloppy. 

What is white gravy?

White gravy is a pan sauce made from milk and often meat drippings that’s thickened with flour. It’s often served with biscuits, steak, ham, or anything else in the meat pantheon. White gravy is also called country gravy or “sawmill” gravy (presumably because it was what lumberjacks drank on the job in lieu of Gatorade).

What is white gravy made of?

White gravy has a relatively simple list of ingredients: butter, flour, milk, salt, and pepper. Some folks like to use bacon or sausage fat in place of butter, and others season the gravy with more than just salt and pepper.

White gravy vs brown gravy

Aside from the obvious contrast in coloration, the main difference between white gravy and brown gravy is the base liquid. White gravy is typically made with milk or cream, while brown gravy is made with broth. 

Bechamel sauce vs white gravy 

Though both of them are quite similar, there are key differences that set white gravy apart from classic bechamel sauce. White gravy is thicker than bechamel, and tends to be seasoned with only black pepper. Bechamel, on the other hand, is often seasoned with nutmeg and onion. Also, white gravy is sometimes made with meat drippings or grease, and bechamel is made with butter.