Southern Cream Gravy

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/24/21
Southern Cream Gravy

The Spruce / Maxwell Cozzi
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8 servings

Southern cream gravy, also called country gravy or white gravy, is a light-colored pan sauce made from meat drippings, milk, and cream. It is tradition to serve with fried chicken or chicken fried steak, as well as biscuits for a down-home breakfast. You can use sausage or bacon drippings for the fat. If you'd like a thicker sawmill gravy, decrease the milk to about 1 1/2 cups.

Ingredients

  • 3 tablespoons pan drippings
  • 3 tablespoons flour
  • 2 1/2 cups milk
  • 1/2 cup heavy cream
  • Dash of salt (or to taste)
  • Dash of pepper (or to taste)

Steps to Make It

  1. Gather the ingredients.

    Southern Cream Gravy ingredients

    The Spruce / Maxwell Cozzi

  2. Pour the drippings into a skillet.

    Pour the drippings into a skillet

    The Spruce / Maxwell Cozzi

  3. Stir in the flour until well blended.

    Stir the flour into the drippings until well blended

    The Spruce / Maxwell Cozzi

  4. Cook over medium heat for 2 to 3 minutes, until bubbly.

    cook the flour mixture in the skillet

    The Spruce / Maxwell Cozzi

  5. Gradually add the milk and cream.

    Gradually add the milk and cream to the skillet

    The Spruce / Maxwell Cozzi

  6. Boil until thick and smooth, stirring constantly. Season with salt and pepper to taste.

    Southern Cream Gravy skillet

    The Spruce / Maxwell Cozzi

Brown Gravy vs. Cream Gravy

Although both types of gravies begin with meat fat, their differences in color (and taste) are due to the other ingredients added. Brown gravy is made with water or broth while cream gravy includes milk and sometimes cream, giving it that white color and creamy texture and flavor.