Homemade White Pepper Gravy

If there is one thing my hubs loves, it’s white pepper gravy. That man can put away his weight in gravy. Probably not the healthiest food item to indulge in, but he enjoys it, and I like to make it for him.

Usually I use one of those powder packets. You know what I’m talking about.

But guess what I learned to make recently?!


Now I can pretend to be awesome and whip it up, from scratch, whenever I want! I don’t have to rely on having those packets in my cabinet anymore.

Even better, now YOU can make it from scratch without a mix!

It’s incredibly simple to make, but you have to keep your proportions accurate – 2:2:1 or 4:4:2.


2 tablespoons Butter : 2 tablespoons Flour : 1 cup milk

4 tablespoons Butter : 4 tablespoons Flour : 2 cups milk

You’re basically making a roux to start with, be careful not to burn it.

Now, it’s really easy to eyeball this, and make it as thick or thin as you prefer. Hubs prefers a slightly thicker gravy, so I use about 3 tablespoons butter and flour with 1 cup milk. Sometimes I add an additional tablespoon or two of milk depending on how it looks. He hasn’t complained yet!

I perfer to use a pepper grinder for this recipe, too. I love the thickness and the satisfaction of turning the grinder head, haha.

White Pepper Gravy


  • 2-3 tablespoons butter
  • 2-3 tablespoons flour
  • 1 cup milk, plus 1-2 tablespoons additional for your preference
  • salt
  • pepper


  1. In small saucepan, melt butter.
  2. Once butter is melted, add the flour and stir. It will clump up like a mo’fo so be prepared.gravy
  3. Slowly add the milk, a little at a time and stir to incorporate. Stir continuously. The gravy will go from looking like thick mashed potatoes to gravy consistency once all of the milk has been added.
  4. Add salt and pepper to taste. I like peppery gravy, so I use a minimum of at least 1 tablespoon pepper. Add what you like and are comfortable with.

I enjoy making this gravy, and it goes great on mashed potatoes, rice, to dip your chicken fried steak fingers in… we had it with homemade mashed potatoes, hamburger steaks and corn. It was a hit, but this is one of those basic, “normal” dinners we have around here. Nothing fancy, but super yummy and artery clogging, I guess!


What will you put your gravy on?

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103 thoughts on “Homemade White Pepper Gravy

  1. Cook bulk breakfast sausage (I usually use about 1/2 Lb) and add it to the gravy and put on biscuits for yummy biscuits and gravy.

  2. You can also use oil instead of butter. But for the sausage gravy ~ cook your breakfast sausage, using the grease from the sausage just add flour to the meat, then add the milk. I’m from the south and love me some milk gravy aka pepper gravy.

  3. My father was a Kansas farm boy ( transplanted to NJ when he married my mother ) – I grew up eating this gravy EVERY day of my childhood. Often made with pan drippings if the meat we had was fried, but otherwise she would make it like this. I didn’t know what brown gravy was until I was in my teens! LOL! 60 years later I still LOVE this gravy! Thanks for sharing!

  4. I will have to try this, because my boyfriend loves this kind of gravy and was disappointed by the pouch he bought. For some reason, as a general rule, the silly boy likes the packet better than the real thing. I’ve been cooking for awhile, and I used to watch the Food network religiously until we cut the cable out of our lives to save money and I wanted to leave this little tidbit. After you add your flour to the butter, make sure it “browns” or is no longer white so that you do not have that raw flour taste, THEN add your milk. It only takes a little while, maybe 40 seconds.

  5. I just made it this morning, biscuits and sausage. Oh my gosh was a fantastic breakfast, everyone enjoyed it. Thanks for sharing.

  6. Tried this out tonight to make sausage gravy and biscuits. Cooked up the sausage and drained it, leaving just a little bit of fat in the pan and made the gravy in it. I then put some sausage in it at the end. It was delicious! Thanks for sharing! 🙂

    • You’re welcome, glad you enjoyed it! You really can add variation – the other night I used red pepper flakes and garlic in the gravy, it was yummy, too!
      What variations have you used?

  7. Pingback: Creamy White Pepper Gravy from Scratch - The Chunky Chef

  8. Oh, thank you so much! This is so much better than the recipe on the back of the cornstarch box. Reminds me of the gravy we had growing up. Mmmmm…..Eating it on biscuits right now.

  9. This was so delicious! I’ve been dying for biscuits and gravy for weeks and decided to try to make the gravy on my own and cure the itch. Thank you so much! I can’t wait to make this again 😊

  10. I just had this for dinner over some homemade biscuits. It was delicious!! I made it with organic coconut oil and organic rice milk. This is definitely a keeper!! Thanks for posting such a delicious recipe.

  11. I use this method to make all my gravies. Brown, chicken or turkey gravy comes from this method. There really is a difference when you make your own then buy those little packets. The taste is so much better. Can’t wait to try this one too. Thank you.

  12. This recipe is awesome! I’ve made it many times and it’s topped many dishes! I love adding shredded cheese at the end and putting over pasta.. great mac & cheese! 🙂

    • That could be possible; I’ve never used wheat flour with it before. However, a previous commenter suggested that cooking the flour and butter mixture a little longer on the stove would possibly help cook off the flour taste. I’ve tried it myself, and did notice a less floury taste. I hope this helps!

  13. Used it for breakfast this morning amd used the rest over country fried steak with mashed potatoes tonight. It was a hit.

  14. You’re right, the proportions are key. I’ve been doing a variation of this for years, I stuck to your recipe tonight and I felt it was el-perfect-o :). I can’t help but add a dash of cayenne pepper though! (spice fiend)

  15. I have made the recipe 2 times now and my family has declared I am not allowed to get store bought any more! I have tried some home made in the past and non have turned out so easy and so successful. Thank you so much for sharing our taste buds and our tummies appreciate it.

  16. I dice potatoes and boil them till just firm but not mushy (dont want mashed potatoes). Then I drain and put aside. I make this gravy, maybe just a little bit thinner but NOT too thin, add the potatoes, stir gently and remove off stove. Then sprinkle shredded colby cheese over mixture and serve with dinner. Family absolutely love this.

  17. My grandmother made this recipe for us growing up using bacon fat instead of butter, and I eventually learned how to make it myself. Heavenly!

  18. KKC, I’m gonna try this simple recipe, but with one change, I’ll substitute chick pea flour for all purpose white flour. I’m hoping to get the same results with a much healthier flour.

  19. My Mama used to make this. In our family it was called “White Sauce.” Makes killer Creamed Tuna (or, Chipped Beef) on toast. Having only recently discovered (at age 77!) Sausage and Gravy on Biscuits, I will definitely be trying this “White Gravy” in my recipe! Thank you so much. XOXO Nikkie

  20. Nikkie, again. The trick to making sure the “floury” taste is gone is to stir the flour and butter continually for a few minutes to “cook” the flour before adding the milk. Then, add the milk slowly, stirring constantly. ~0;-)

  21. Pingback: 11 Gravy Recipes Straight Out Of Gramma's Recipe Book

  22. I know I’m chiming in a bit late, but wanted to say that this is one of the best and easiest gravies I’ve ever made! I followed what on of your other readers said and shook the milk, flour and spices in a jar and then added it slowly to the melted butter. I actually used the microwave to cook it and it was ready in mere minutes. Oh, and I used soy milk and vegan butter. Definitely a keeper, thank you!

  23. Pingback: 20 Delicious Homemade Gravy Recipes

  24. Did you really mean 1 *tablespoon* of pepper? I just made this recipe and used between 1/4 and 1/2 *teaspoon* of pepper and the gravy had a definite peppery taste. I can’t imagine that it would be edible with a whole tablespoon of pepper!

    • I generally use a tablespoon, yes. My hubby likes the stronger peppery taste. However, the best part of using a recipe is being able to adapt the measurements to your own preferences. This gravy will be delightful whether you use a teaspoon or a tablespoon! Enjoy!

  25. Made this and it is an excellent recipe Goes well with chicken fried steak and biscuits and gravy . Very easy to follow. 5 stars

  26. Pingback: Homemade White Pepper Gravy – Delectable Salads

  27. Yummy! Thank you so much for this recipe. It was perfect! Usually when I attempted other recipes they would taste more like flour, but this was perfect! I may or may not be guilty of eating the leftovers by itself with a spoon as I type!

  28. I know this if off topic but I’m looking into starting my own weblog and was curious what all is needed to get setup? I’m assuming having a blog like yours would cost a pretty penny? I’m not very web savvy so I’m not 100 certain. Any suggestions or advice would be greatly appreciated. Cheers|

  29. Pingback: Homemade White Pepper Gravy. Made recipe exactly as stated. Very easy and very g… – Delectable Salads

  30. Pingback: Homemade White Pepper Gravy. Made recipe exactly as stated. Very easy and very g…

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