Cream Gravy USDA

This is a thick, creamy gravy that is simple to make and pairs well with a variety of meats and vegetables.

Servings: 50 




Margarine or butter 2-1/2 tablespoons
Enriched all-purpose flour 1/4 cup 2 tablespoons
Instant nonfat dry milk, reconstituted, hot 1 quart 1/4 cup
Onion powder 1 teaspoon
Ground black or white pepper 1/8 teaspoon


  1. Melt margarine or butter in stock pot. Blend in flour and cook on medium heat, stirring frequently until light brown, 5 minutes.

  2. Slowly stir in reconstituted dry milk, onion powder, and pepper. Blend well and bring to boil. Reduce heat. Simmer on medium heat, stirring constantly until thickened, 6-8 minutes.

Recipe Notes

CCP: Heat to 165° F or higher for at least 15 seconds.
CCP: Hold for hot service at 135° F or higher.
Special Tip: Serve over mashed potatoes, noodles, rice, meat, or poultry.
Serving: 2 Tbsp (1 oz. ladle)
Crediting: Does not credit

Nutrition Facts per Serving (2tablespoons)

Calories: 25 kcal | Fat: 0.93 g | Saturated fat: 0.2 g | Cholesterol: 1 mg | Sodium: 29 mg | Carbohydrates: 2.8 g | Protein: 1.35 g

This recipe has not been tested or standardized by Healthy School Recipes. The outcome, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.


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