Ingredients
Equipment
Method
- In a skillet over medium-high heat, brown 1 pound of ground sausage, breaking it apart as it cooks for 5 to 7 minutes. If making vegetarian gravy, skip to next step.
- Transfer the cooked sausage to a paper towel-lined plate to drain. Leave the sausage drippings in the skillet or transfer to a medium saucepan.
- Add 4 tablespoons of butter to the sausage drippings over medium heat, stirring until completely melted. If you skipped the sausage, use a clean saucepan and melt the butter alone.
- Sprinkle 4 tablespoons of all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes until the roux resembles wet sand and smells slightly nutty.
- Pour 3 cups of whole milk into the roux very slowly while whisking constantly. Start with 1/2 cup, whisking vigorously until smooth, then gradually add remaining milk in small increments.
- Increase heat to medium-high and bring the gravy to a gentle simmer, stirring frequently with a whisk for 3 to 5 minutes until thickened.
- Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Stir well to distribute seasonings evenly. Taste and adjust as needed. Add cayenne pepper if desired.
- Stir the cooked sausage back into the gravy and simmer for 1 more minute to incorporate flavors. If too thick, whisk in a splash of milk. If too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold milk and whisk into gravy.
Notes
The secret to lump-free gravy is constant whisking from the moment the milk hits the roux until the gravy thickens. Serve over hot biscuits, fried chicken, mashed potatoes, hash browns, or country fried steak. Store in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Reheat gently on the stovetop over low to medium heat, stirring constantly and adding milk if needed.