Cracker Barrel White Gravy
Rich, creamy country-style white gravy perfect for biscuits, chicken fried steak, or mashed potatoes. This copycat recipe captures the authentic Cracker Barrel flavor.
shopping_cartIngredients
- • 1/4 cup bacon grease or vegetable oil
- • 1/4 cup all-purpose flour
- • 2 cups whole milk
- • 1/2 teaspoon salt
- • 1/2 teaspoon black pepper (freshly ground)
- • 1/4 teaspoon garlic powder
- • 1/8 teaspoon cayenne pepper (optional)
- • 1/2 pound breakfast sausage, cooked and crumbled (optional)
list_altInstructions
In a large skillet or heavy-bottomed pan, heat the bacon grease or oil over medium heat.
Gradually whisk in the flour, stirring constantly to create a roux. Cook for 2-3 minutes until the mixture is golden and bubbling, but not brown.
Slowly pour in the milk while whisking continuously to prevent lumps from forming. Start with about 1/2 cup and whisk until smooth before adding more.
Add salt, black pepper, garlic powder, and cayenne pepper. Continue whisking and cooking until the gravy thickens, about 5-7 minutes.
If using sausage, stir in the cooked and crumbled breakfast sausage during the last 2 minutes of cooking.
Taste and adjust seasoning as needed. The gravy should coat the back of a spoon when ready.
Serve immediately over warm biscuits, chicken fried steak, or mashed potatoes.
noteNotes
For extra richness, use bacon grease instead of oil. If gravy becomes too thick, thin with additional milk. If too thin, cook a bit longer or whisk in a small amount of flour mixed with cold milk. Gravy will continue to thicken as it cools.