How to Make Country Gravy

In a medium skillet, melt the butter over medium heat.
Once the butter is melted, sprinkle in the flour. Stir well with a whisk to combine the butter and flour, forming a thick paste called a roux. Cook the roux for about 1-2 minutes, whisking constantly, until it’s lightly golden and has a nutty aroma. Be careful not to burn it.
Add Milk:

Slowly pour in the milk while whisking continuously to avoid lumps.
Continue to whisk until the mixture starts to thicken, which should take about 3-5 minutes. The gravy should coat the back of a spoon when it’s ready.
Season the Gravy:

Season with salt and black pepper to taste. If desired, add garlic powder, onion powder, or dried thyme for extra flavor.
If you’re making sausage gravy, stir in the cooked sausage at this point, breaking it up into smaller pieces as it heats through.
Simmer:

Let the gravy simmer for another 2-3 minutes, stirring occasionally, until it reaches your desired thickness. If the gravy is too thick, you can add a little more milk to thin it out. If it’s too thin, let it cook a bit longer.
Serve:

Once the gravy is smooth and thickened to your liking, remove it from the heat and serve over biscuits, mashed potatoes, or whatever dish you prefer.
Serving and Storage Tips