Sage & Garlic Milk Gravy - Master Cookbook Recipe #509

Name: Sage & Garlic Milk Gravy - Master Cookbook Recipe #509
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 cups
Cuisine: Southern
Ingredients: 1/4 cup Salted butter (or olive oil); 2 cloves Garlic (peeled and sliced); 1/4 cup All-purpose flour; 2 cups Milk; 1/2 tsp Salt (plus more to taste); 1/4 tsp Black pepper; 1/4 tsp Ground sage

This Sage & Garlic Milk Gravy is the perfect finishing touch for roasted pork, chicken, or our favorite smothered chops. By lightly browning the flour with fresh garlic and earthy ground sage, you create a deep, savory base that transforms simple milk into a rich, velvety sauce. It’s a simple stovetop technique that brings a high-end, herb-infused flavor to any Southern meal.

This is recipe #509 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min

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Ingredients

1/4 cup Salted butter (or olive oil)
2 cloves Garlic (peeled and sliced)
1/4 cup All-purpose flour
2 cups Milk
1/2 tsp Salt (plus more to taste)
1/4 tsp Black pepper
1/4 tsp Ground sage

Instructions

Sauté Garlic: In a medium skillet over medium heat, add the salted butter and the sliced garlic. Cook for about 1 minute until the garlic is fragrant (be careful not to let it burn).
Make the Roux: Whisk in the flour, salt, black pepper, and ground sage. Continue to whisk and cook the mixture until the flour begins to take on a light golden-brown color. This step is crucial for developing that deep, nutty flavor.
Thicken with Milk: Slowly pour in the milk while whisking constantly to ensure there are no lumps.
Boil and Set: Continue cooking over medium heat, stirring frequently, until the gravy reaches a boil and thickens to your desired consistency.
Finish: Pour the gravy into a serving bowl or glass measuring cup. Taste and add a little more salt if needed before serving.

Notes

Tammy’s Tips: If you find your gravy is getting too thick before you're ready to serve, just whisk in a little extra splash of milk or water to thin it back out. This gravy is especially wonderful because the sage perfectly complements any pork dish. For the best flavor, make sure you let that flour brown just a bit before adding the milk,it makes all the difference in the world!