Rosemary Country Gravy
A creamy and flavorful white country gravy with fresh chopped rosemary sprigs for an earthy and fragrant touch of comfort.
This rosemary country gravy recipe is creamy and flavorful. The addition of fresh rosemary adds an earthy and fragrant element to the dish. The gravy has a smooth and velvety texture, and the seasoning with salt and pepper balances the flavors perfectly. It pairs well with biscuits, mashed potatoes, or chicken fried steak, adding a touch of comfort to any meal.
Servings
2
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
Yield: Approximately 1 1/4 cups
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 sprig of fresh rosemary, leaves finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Prepare the Rosemary
- Remove the leaves from the stem and mince them finely. Set aside.
Make the Roux
- In a medium saucepan, melt butter over medium heat.
- Once melted, whisk in the flour, stirring continuously until a smooth paste (roux) forms.
Add the Milk
- Gradually pour in the milk, whisking constantly to maintain a smooth consistency and avoid lumps.
Season the Gravy
- Reduce the heat to low and stir in the minced rosemary, salt, and pepper.
- Allow the gravy to simmer for a few minutes, stirring occasionally, until it thickens to your desired consistency.
Serve
- Once thickened, remove from heat and enjoy your rosemary-infused gravy!
Destem the rosemary and finely dice the leaves.
Heat the butter in a medium saucepan over medium heat.
Slowly add the flour and stir.
Stir in the flour until it becomes a paste.
Slowly stir in the milk while stirring quickly with a wooden spoon to form a creamy roux.
Stir in the rosemary and salt and pepper and reduce heat to low to simmer. Stir occasionally.
Reduce heat to low to simmer and stir occasionally. Stir in a little more milk at a time if it is too thick.
