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White Gravy Recipe
"
Perfectly creamy with great sausage chunks!|Best white gravy I've ever made!|Restaurant quality in my kitchen!|Kids cleaned their plates completely!|Thick consistency, amazing black pepper flavor!|Simple ingredients, incredible homestyle taste!|Making this every weekend now!|Better than any diner gravy!
"
White Gravy Recipe
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KFC

White Gravy Recipe

Learn how to make KFC white gravy recipe at home! This quick and easy recipe shows you how to cook creamy sausage gravy with simple ingredients. Perfect comfort food recipe for breakfast or dinner.

Prep

5 mins

Cook

10 mins

Serve

6

Kcal

180
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Ingredients

Directions

<ul class="ingredients-main-list"><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">75g plain flour</li><li class="ingredients-single-item">480ml whole milk</li><li class="ingredients-single-item">240ml heavy cream (double cream)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">1/8 tsp cayenne pepper (optional, for a slight kick)</li></ul>
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> In a large, heavy-bottomed saucepan or cast iron skillet, melt the butter over medium heat. Allow it to bubble gently for about 1-2 minutes until it's completely melted and starting to foam slightly. This creates the perfect base for your roux.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Gradually whisk in the plain flour, creating a roux. Keep whisking continuously to prevent lumps from forming. Cook this mixture for 2-3 minutes, stirring constantly, until it turns a light golden color and develops a slightly nutty aroma. This cooking process removes the raw flour taste.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Slowly pour in the whole milk while whisking vigorously. Start with just a splash at first, whisking until smooth, then gradually add the rest. This gradual addition prevents the mixture from seizing up and becoming lumpy. Continue whisking for 3-4 minutes until the mixture begins to thicken.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> Add the heavy cream and continue cooking over medium heat, stirring constantly with your whisk. The gravy should start to coat the back of a spoon after about 5-7 minutes. If it seems too thick, add a splash more milk; if too thin, cook for another 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Season the gravy with salt, black pepper, garlic powder, and cayenne pepper if using. Taste and adjust the seasoning as needed - the gravy should be creamy, well-seasoned, and have a beautiful pale color. Continue cooking for another 2-3 minutes to allow the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Reduce the heat to low and let the gravy simmer gently for 2-3 more minutes, stirring occasionally. The final consistency should be thick enough to coat biscuits generously but still pourable. If any lumps have formed, strain the gravy through a fine-mesh sieve for ultra-smooth results.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Serve immediately while hot over fresh buttermilk biscuits, fried chicken, or mashed potatoes. The gravy will continue to thicken as it cools, so if reheating leftovers, add a splash of milk and whisk gently over low heat until smooth again.</li></ol>
FAQ for
White Gravy Recipe

What ingredients are used in White Gravy from KFC?

This white gravy uses 115g unsalted butter, 75g plain flour, 480ml whole milk, 240ml heavy cream, salt, black pepper, garlic powder, and optional cayenne pepper for a creamy, rich sauce perfect for biscuits and gravy.

How to cook White Gravy from KFC at home?

Learn how to cook White Gravy from KFC by making a butter and flour roux, gradually whisking in milk and cream, then seasoning with salt, pepper, and spices. Cook whilst stirring constantly until thick and creamy for the perfect breakfast accompaniment.

What's the secret to preventing lumps in white gravy?

The key is gradually adding milk whilst whisking vigorously, starting with just a splash. Cook the roux for 2-3 minutes first, then add liquid slowly. If lumps form, strain through a fine-mesh sieve for silky smooth results.

How thick should proper white gravy be for biscuits?

Perfect white gravy should coat the back of a spoon but remain pourable. It should be thick enough to generously coat biscuits without running off, yet smooth enough to pour easily. Adjust with milk if too thick.

Can you make white gravy ahead of time and reheat it?

Yes, white gravy can be made ahead and stored in the fridge. When reheating, add a splash of milk and whisk gently over low heat until smooth, as the gravy thickens considerably when cooled and needs thinning.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.
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