Name: Classic White Gravy (Cream Gravy)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: ½ Cup Oil Or Fat (Bacon Drippings, Sausage Grease, Butter, Or Neutral Oil); ½ Cup All-Purpose Flour; 5 ¾ Cups Milk Or Heavy Cream (5.5 To 6 Cups); 1 Teaspoon Salt And Black Pepper, To Taste

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 8

For the White Gravy

Stir constantly while adding milk—smooth seas make smooth gravy

Ingredients

½ Cup Oil Or Fat (Bacon Drippings, Sausage Grease, Butter, Or Neutral Oil)
½ Cup All-Purpose Flour
5 ¾ Cups Milk Or Heavy Cream (5.5 To 6 Cups)
1 Teaspoon Salt And Black Pepper, To Taste

Instructions

In a large skillet or saucepan, heat oil or fat over medium heat.
Whisk in flour to form a roux. Stir constantly until small bubbles form and mixture turns golden, about 2–3 minutes.
Slowly pour in milk or cream, whisking continuously to prevent lumps.
Continue cooking and whisking until gravy thickens to desired consistency, about 10–12 minutes.
Season with salt and pepper to taste.
Serve hot over biscuits, mashed potatoes, chicken-fried steak, or breakfast dishes.

Prep: 5 min • Cook: 15 min • Wait: No time

Notes

This creamy, peppery gravy is a galley staple—simple, satisfying, and endlessly versatile. Keeps in the ship’s stores (fridge) for up to 3 days; reheat gently over low heat, adding a splash of milk if needed.