Easy Cream Gravy Recipe

Is there anything better than creamy gravy on a delicious piece of meat or poultry? This easy and versatile gravy recipe is perfect for any meal, and it’s so simple to make that you’ll be able to enjoy it again and again. Plus, the creaminess of the gravy will add a touch of luxury to any dinner table. So why not give it a try tonight? You won’t be disappointed!

I grew up on a potato farm in Idaho, so I am an expert on all things gravy. One thing many people don’t know is that you can make gravy without meat or meat drippings, and it’s one of the best, and easiest, ways to elevate dinner.

Cream gravy gets its name from the base: Cream. It’s based on a roux, a little chicken broth, cream, and herbs to flavor it. You don’t need a pot roast or pan-fried chicken to have gravy when you know how to make this!

Cream gravy is perfect for any weeknight dish or can be used at a Thanksgiving or Christmas dinner. If you know you’ll need more gravy than you’ll get from your turkey, this is a great backup. If you’re serving ham, pork, or chicken, but want a sauce to go with it, this is what you want!

This gravy serves as the base for one of the best breakfast dishes as well, so if you’ve always wondered how to make sausage gravy, this recipe is the place to start.

Ingredients

• 2 tablespoons flour
• 2 tablespoons butter
• 3/4 cup milk (or chicken broth)
• 1/2 cup heavy cream (or light cream or half and half)
• salt and pepper to taste
• 1/4 teaspoon (or more) dried thyme
• optional add-ins include cayenne pepper, cracked black pepper, rosemary, cooked ground sausage, chipped beef, and more

Recipe

1. Melt butter on medium to medium-high heat, and add an equal amount of flour.
2. Cook on the stove, whisking constantly.
3. Once the flour and butter have cooked, add the milk or broth, or a blend of the two, and stir.
4. Cook on medium to medium-high heat for five to seven minutes, allowing the gravy to thicken and develop flavor.
5. Add whatever spices you want at this stage, so they can cook into the dish.
6. As it cooks, it’s important to taste the gravy.
7. Dip the back of the spoon into the gravy and taste.
8. Be generous with the herbs and spices, but a little more careful with salt, until the very end.
9. If the gravy is too thick, add more liquid.
10. Too thin, let it simmer on medium or medium-high for an extra two or three minutes.
11. If it still doesn’t thicken, gently dust extra flour, one-half tablespoon at a time, into the dish and whisk vigorously to prevent it from getting lumpy.
12. Right before taking it off the heat, add 1/4-1/3 cup cream to finish the gravy, making it smooth and silky.
13. Serve right away. This dish, with its high dairy content, will develop a film on top pretty quickly. Just stir it together right before serving to dissolve the film.

Why this recipe works

Gravy can be intimidating. I know several great cooks who have never made gravy because they’re afraid to try. This recipe is foolproof and doesn’t rely on your meat cooking properly, or being cooked in a way that results in plenty of drippings.

If you follow the steps for this recipe, you’ll never be afraid to pull out your whisk and whip a batch of delicious, creamy, rich gravy perfect for any meal.

Making a cream gravy ahead of time

Making creamy gravy ahead of time is a great way to save time and simplify meal preparation, especially for busy occasions like holidays or dinner parties. Simply make the gravy as noted and when ready to use- reheat slowly on the stovetop in a pot.

What can you serve with this?

Cream gravy’s appeal is in its simplicity. Because it has just a few ingredients, it fits whatever meal you serve.

As outlined in this recipe, it pairs perfectly with mashed potatoes or rice, as a side or sauce to fried or grilled chicken, ham, pork, or even fish. Add in half a pound of cooked breakfast sausage or chipped beef, and you’ll have an unforgettable breakfast!

How do you make gravy?

The best, and most consistently successful gravy, starts with a roux (pronounced roo), which is a mix of butter (or oil, bacon, or sausage fat) and plain flour cooked on the stove. It’s then mixed with milk, broth, drippings, cream, or a combo of these, and cooked until it thickens.

A roux can easily be doubled or more; just remember the magic ratio of 2:2:1. Two tablespoons of butter, two tablespoons of flour, and one cup of liquid. (Add more liquid if you only use dairy products. They are thicker and require a little more to achieve the same end.)

Gravy starts with equal parts butter and flour, cooked over medium-high heat to bind the fat and the starch together. The flour goes through an awesome change as it combines with the butter. It becomes a soft, bubbly white paste.

As the butter and flour cook, they will go from pasty white to a light yellow color, giving off a warm, nutty aroma. The longer you cook, the more flavor develops, but it can burn and get bitter if you wait too long.

Adding a liquid seizes up the dish temporarily. Do not panic! It will be lumpy and scary for a second, but it will be thin and smooth as it cooks. The dish needs to be whisked constantly to prevent lumps and burning.

What’s the difference between brown gravy and cream gravy?

Cream gravy and brown gravy are two distinct types of gravies, each with its own flavor profile and ingredients.

Cream gravy, also known as white gravy or country gravy, is a creamy and rich gravy made with a roux (butter and flour) and milk or cream.

Brown gravy is a savory gravy made from meat drippings (such as from roasted meat or pan-fried meat) and a liquid base, often beef or chicken broth.

How to make cream gravy without fat drippings?

If you don’t have fat drippings from meat to make cream gravy, you can still create a delicious and creamy gravy using our simple recipe.

Variations on the recipe

Basic cream gravy goes with almost any dish, but you can add different herbs and spices to mix it up. The basic recipe can be made completely with milk and cream, but for dinner, I like to substitute chicken broth for part of the milk. It just gives it a more hearty flavor I crave.

Add half a teaspoon of cayenne pepper to the gravy when you’re serving fried chicken.

If you’re serving ham, add a little extra thyme to compliment the delicious cured meat.

For breakfast biscuits or pork loin, don’t use any chicken broth, just milk, and cream, and grind in extra cracked black or multi-colored pepper.

You can actually add the meat to this dish and turn it into the main course. A half pound of cooked breakfast sausage, or half a pound of chipped beef, make it perfect for breakfast over a delicious buttery biscuit.

How long is this gravy good in the fridge for?

It will last four days in the fridge in an airtight container.

How can I reheat this gravy?

To reheat, simply warm in the microwave or on the stove, stirring every 30 seconds. Add a little milk or broth if the gravy is too thick.

Can I freeze cream gravy?

This isn’t a great candidate for freezing, as it will separate when reconstituted. It doesn’t impact the flavor, but it does change the appearance.

Cream gravy is a delicious and easy way to add flavor to your meal. This recipe is simple, and the end result is a creamy and flavorful gravy that will complement any dish. We hope you enjoy this recipe!

More Recipes You May Enjoy:

• Easy Gravy Recipe Without Drippings
• The BEST Instant Pot Gravy Recipe
• How to Make The Perfect Turkey Gravy with Drippings