Creamy white gravy made from scratch with sautéed onions and garlic blended for extra flavor. Perfect over roast chicken or turkey, chicken schnitzel, mashed potatoes, or as a rich sauce over veggies or pasta.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Side Dishes
My white gravy stands out from the crowd with a silky smooth texture and bold, savory flavor. By blending sautéed onions and garlic, you get a velvety base with no chunks, just pure deliciousness.
The butter and cream give it a luxurious richness, while a hint of nutmeg adds warmth. It’s a versatile sauce that pairs perfectly with meats like chicken schnitzel or roast turkey, but it’s also fantastic over mashed potatoes or even veggies or pasta.
Unlike many other white gravies, this one has a depth of flavor, thanks to the onion-garlic mix that makes it next-level delicious!
👩🍳 If you love awesome sauces, check out these recipes for: tartar sauce, bang bang sauce, Romesco sauce, or this dairy-free cheese sauce. My miso butter is almost like a sauce when it melts over hot dishes.
What You’ll Need
Here is what you’ll need for this white gravy recipe. Find the full measurements in the recipe card below.
- Aromatics: Onion and garlic — these are sautéed, then blended into the sauce for smoothness and a deep savory, and a subtly sweet taste.
- Dairy: Butter, milk, and cream — a perfect trifecta that gives this gravy its creamy richness. Whole milk and pouring cream (or half-and-half) are recommended for the best texture, but you can swap with plant-based versions if needed.
- Spices: White pepper, nutmeg, and salt — white pepper keeps the gravy light, and a touch of nutmeg adds subtle warmth. Black pepper works if you prefer a stronger bite.
- Flour: Just a bit to thicken the gravy — if you’re gluten-free, a 1:1 gluten-free flour substitute works perfectly.
- Extras: If you’re out of fresh onion or garlic, onion and garlic powder can be used in a pinch.
How To Make White Gravy
Here is how to make white gravy with simple step-by-step photos and video. Find the full recipe and nutritional information below.
- Sauté aromatics: Melt 1 tablespoon of butter over medium heat. Add chopped onions and sauté for 7-8 minutes, until soft. Add garlic and cook for another minute.
- Blend: Transfer the onion-garlic mixture to a blender with ½ cup of milk. Blend until completely smooth.
- Make a roux: In the same pan, melt the remaining butter. Add flour and stir for 30 seconds to 1 minute to cook out the raw taste.
- Add blended mixture: Pour in the onion-garlic mixture and stir well.
- Finish with dairy: Gradually whisk in the remaining milk and cream. Cook until thickened, about 5 minutes.
- Season: Add salt, white pepper, and nutmeg to taste. Strain for an ultra-smooth texture if desired.
Watch The Video
Recipe Tips/Variations
- For a lighter gravy: Swap half the cream for more milk or even use plant-based milk for a dairy-free option.
- Want a thicker gravy? Simply cook it a little longer while stirring. If you like a thinner consistency, add a splash of extra milk.
- Add herbs: Thyme or rosemary are great additions if you’re looking for an herby twist.
- Add a color and flavor twist: Stir in some pumpkin puree for a golden touch and sweetness or tomato paste for a pink hue and some acidity.
Serving Suggestions
This white gravy is the ultimate comfort sauce! I recently made it and served over crispy chicken schnitzel and mashed potatoes, yum!
It’s the classic pairing for roast turkey or roast chicken and goes well with pork chops or meatballs.
The sauce is also fantastic on grilled salmon, roasted or steamed veggies like cauliflower, broccoli, green beans, or Brussels sprouts, or stirred through pasta for a creamy dish.
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Ingredients
- 2 tablespoons salted butter divided
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 cup milk whole milk is best, divided
- 1 tablespoon all-purpose flour
- 1 cup half and half or pouring cream
- 1 teaspoon salt
- ½ teaspoon white pepper
- ¼ teaspoon nutmeg powder
Instructions
- Sauté the Onions and Garlic: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onions and sauté until soft and translucent, about 7-8 minutes. Add the minced garlic and cook for another minute until fragrant.
- Blend the Mixture: Transfer the sautéed onions and garlic to a blender or food processor. Add ½ cup of the milk. Blend until completely smooth.
- Make the Roux: Add another tablespoon of butter to the pan, and once melted, sprinkle in the flour. Stir well to combine and cook for 30 seconds to 1 minute, stirring occasionally, to eliminate the raw flour taste.
- Add the Onion-Garlic Mix: Pour the blended onion and garlic mixture back into the saucepan and stir through.
- Add Cream and Milk: Gradually whisk in the cream and remaining milk, ensuring there are no lumps. Continue whisking as the mixture thickens, about 5 minutes.
- Season and Serve: Once the gravy has thickened, season with salt and pepper to taste. Add a pinch of nutmeg or thyme, if desired. For an even smoother finish, you can strain the gravy through a fine mesh sieve before serving.
Video
Notes
- Storage tips: Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk to loosen it if it thickens.
- For a lighter gravy: Swap half the cream for more milk or even use a plant-based milk for a dairy-free option.
- Want a thicker gravy? Simply cook it a little longer while stirring. If you like a thinner consistency, add a splash of extra milk.
- Add a color and flavor twist: Stir in some pumpkin puree for a golden touch and sweetness or tomato paste for a pink hue and some acidity. Thyme or rosemary are great additions if you’re looking for an herby twist.
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