Clean Eating Homemade Cream Gravy

Updated on February 23, 2019
VVanNess profile image

Victoria is a stay-at-home mom, author, blogger at Healthy at Home, and educator. She currently lives in Colorado with her family.

5 stars from 1 rating of Homemade Cream Gravy

Cream gravy is just one of those irresistible items that just about everyone loves. It such a versatile ingredient that it can be used with so many different meals. We love putting it on our homemade biscuits, on toast, on chicken fried steak, on my oven-fried chicken, and even on my Salisbury steak. You really can't go wrong with a yummy cream gravy recipe, and it's even better when you can share it with good friends.

This last week we had some good friends over for breakfast for lunch. We made my homemade quiche and biscuits and gravy together. She cooked up a batch of sausage in the pan first (in lieu of using oil) before adding in the flour, seasonings and milk. We ate so much that no one was hungry for dinner later. It was amazing and we've been eating the leftover gravy on just about everything this last week.

There's nothing quite like good food and good company. We enjoyed the entire afternoon together, though most of that time was cooking and eating. We'll have to make sure and share more of the great recipes we make together with you in the future. For now, let's get you making some of your own cream gravy!

Cook Time

Cook time: 15 min
Ready in: 15 min
Yields: About 3 cups of gravy

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons whole wheat flour
  • 1 cup organic white milk
  • 1 cup chicken or beef broth, homemade preferred
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon black pepper

Instructions

  1. Start by melting your coconut oil in a medium skillet over medium heat.
  2. Add in your flour and whisk to combine.
  3. Follow that by slowly adding in your milk and whisking again to get any lumps out. Lower your temperature to medium low.
  4. Add in your chicken broth and whisk again to get a smooth mixture.
  5. Finally season your soup.
  6. Allow to cook on the stove until it starts thickening up.
  7. We like ours over biscuits for breakfast, or chicken fried steak for dinner. It's even amazing over mashed potatoes.
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Start by melting your coconut oil in a pan on the stove.Then add your flour and whisk.Next add your milk and stir again.Then add your chicken broth. Season with salt and pepper and whisk until smooth.I decided to double mine in a bigger pot at this point because I wanted more. Allow to continue cooking, stirring every so often so it doesn't burn on the bottom of the pot, until it thickens.Yum!
Start by melting your coconut oil in a pan on the stove.
Start by melting your coconut oil in a pan on the stove.
Then add your flour and whisk.
Then add your flour and whisk.
Next add your milk and stir again.
Next add your milk and stir again.
Then add your chicken broth. Season with salt and pepper and whisk until smooth.
Then add your chicken broth. Season with salt and pepper and whisk until smooth.
I decided to double mine in a bigger pot at this point because I wanted more.
I decided to double mine in a bigger pot at this point because I wanted more.
Allow to continue cooking, stirring every so often so it doesn't burn on the bottom of the pot, until it thickens.
Allow to continue cooking, stirring every so often so it doesn't burn on the bottom of the pot, until it thickens.
Yum!
Yum!
Nutrition Facts
Calories 300
Calories from Fat198
% Daily Value *
Fat 22 g34%
Saturated fat 1 g5%
Carbohydrates 20 g7%
Sugar 8 g
Fiber 1 g4%
Protein 7 g14%
Cholesterol 13 mg4%
Sodium 455 mg19%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Source

I'm going to make some oven-fried chicken and garlic mashed potatoes tonight to finish off the last of this amazing gravy. We are currently in the middle of a huge move right now across the country to a completely different lifestyle, living on some land. And one great thing about moving is that we always have to get rid of all of our food. We currently have two freezers and a fridge full of food to empty in the next month, so we are cooking away.

I have a fantastic excuse, not to cook simply and cheaply, but to bust out all of my favorite meals. You know I'm going to be making my quiche that calls for around 12 eggs and all of my cookie recipes that eat up all of my butter. Last night I made Chicken Broccoli Alfredo Pasta, with my yummy Alfredo sauce. I don't make it often as it takes a whole cup of butter and 8 ounces of cream cheese.

Feel free to experiment with this recipe. Maybe you like your gravy a bit thinner and need more milk, or thicker and need less milk. You might like other kinds of meat in your gravy, or other flavors. You could try to cook sausage or bacon in the pan first for an even different flavor.

Cooking is a lot of fun and experimenting with your recipes is even better. I always encourage my readers to try different things as I don't even follow recipes to the tee myself. I think I use actual measuring cups and spoons for your benefit. Give some new things a try and tell me how they worked out. You just may discover the next best recipe!

Questions & Answers

    © 2018 Victoria Van Ness

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      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 months ago from Fountain, CO

        thank you!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 months ago from Fountain, CO

        thank you! Enjoy!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 months ago from Fountain, CO

        It was amazing! I know you're going to love it!

      • VVanNess profile imageAUTHOR

        Victoria Van Ness 

        10 months ago from Fountain, CO

        You and my husband both!

      • teaches12345 profile image

        Dianna Mendez 

        10 months ago

        It's been awhile since I've enjoyed homemade gravy over biscuits but I could really get into it tomorrow for breakfast. Your recipe is a good one!

      • AliciaC profile image

        Linda Crampton 

        10 months ago from British Columbia, Canada

        I don't generally make cream gravy, but your version sounds like it would be very nice when made with butter. I'd love to try it with mashed potatoes. Thanks for sharing the recipe.

      • Kristen Howe profile image

        Kristen Howe 

        10 months ago from Northeast Ohio

        This looks so easy for everyone to do. I would love to try this at home and use it for mashed potatoes or roasted potatoes. Thanks for sharing.

      • bravewarrior profile image

        Shauna L Bowling 

        10 months ago from Central Florida

        I made this last week with some homemade biscuits. Actually, I made sausage gravy by first cooking breakfast sausage until the sausage was crumbly and cooked through, then removed it with a slotted spoon. I then made the roux, added milk and put the sausage back in. I don't make it often because it's so fattening, but every now and then I crave good ole' biscuits and gravy!

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