Cream gravy


This is a white sauce made with pan drippings. It is also a variation of the basic gravy recipe for poultry using a mixture of water and cream instead of stock.


4 T cooking fat ( fat from pan drippings of roast or fried chicken)
4 T flour (level)
1 c water (or chicken broth)
1 1⁄4 c cream (light cream or evaporated milk)
  seasoning (salt and pepper to taste)


  1. Mix water and cream.
  2. Heat the fat on a pan. Stir in flour and cook stirring continuously until smooth, about 2 minutes.
  3. Slowly stir the water and cream mixture into the flour mixture, stirring continuously and waiting until the mixture is smooth every time.
  4. When all the liquid has been added, allow the gravy to simmer for 5 minutes.
  5. Season to taste with salt and pepper.
  6. Serve.


If you don’t have it, substitute cream with evaporated milk.

2 cup
Preparation time
Cooking time
Total time
20 minutes