Texas Roadhouse Cream Gravy Recipe | Easy Copycat White Gravy at Home
This easy Texas Roadhouse-style cream gravy is silky, peppery, and made from simple pantry staples. Perfect over chicken fried steak, biscuits, potatoes, or fries.
Ingredients
Ingredients
- 4 tablespoons unsalted butter (or bacon drippings)
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk (room temperature or slightly warmed)
- 1/2 to 3/4 teaspoon kosher salt, to taste
- 1 to 1 1/2 teaspoons freshly cracked black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- Pinch of chicken bouillon or 1/2 teaspoon Better Than Bouillon (optional)
Instructions
Instructions
- Set out and measure all ingredients, and warm the milk slightly to help prevent lumps.
- Melt the butter or bacon drippings in a medium saucepan or skillet over medium heat until it foams.
- Whisk in the flour to make a roux and cook, whisking constantly, for 2 to 3 minutes until smooth and lightly nutty without browning.
- Gradually add the milk, whisking vigorously: start with about 1/2 cup to loosen the roux, then add in stages until all the milk is incorporated and smooth.
- Bring to a gentle simmer and cook over medium-low heat, whisking frequently, for 4 to 6 minutes until the gravy thickens and coats the back of a spoon.
- Season with salt, black pepper, garlic powder, onion powder, and bouillon if using, then taste and adjust seasoning.
- If the gravy is too thick, whisk in a splash of milk; if too thin, simmer 1 to 2 minutes longer. Serve hot.
Notes
Start with less salt if serving over salty foods and adjust at the end. For a sawmill style, use bacon drippings and extra pepper. For sausage gravy, brown 8 oz breakfast sausage, make the roux in the drippings, and stir the sausage back in. For a tangy twist, swap 1/2 cup of the milk for buttermilk. To store, refrigerate up to 4 days or freeze up to 2 months; reheat gently and add 2 to 4 tablespoons milk to loosen. Troubleshooting: whisk vigorously and add warm milk for lumps; add salt and pepper for blandness; thin with milk or thicken by simmering.