Is gravy made with Dairy? The complete guide

November 9, 2025 •

3 min read

While many people associate creamy gravies with classic comfort food, the use of dairy varies dramatically by region and recipe tradition. Understanding whether gravy contains dairy is crucial for those with allergies or specific dietary restrictions.

Quick Summary

The dairy content of gravy depends on its type; brown gravy is typically dairy-free, while white or cream gravy uses milk products. Many simple and delicious dairy-free alternatives are also available.

Key Points

Dairy Content Depends on Type: Not all gravies contain dairy; brown gravy is typically dairy-free, while white or cream gravy is dairy-based.
Brown Gravy is Broth-Based: Classic brown gravy is made from meat drippings and stock, thickened with flour, and seasoned with spices.
White Gravy is Milk-Based: Cream, or country, gravy uses fat from meat and milk or cream for its signature white, creamy texture.
Easily Adaptable for Dairy-Free Diets: To make gravy dairy-free, substitute butter with oil and use vegetable broth or dairy-free milk alternatives.
Use Flavor Enhancers for Dairy-Free Versions: Ingredients like soy sauce, caramelized onions, mushrooms, and herbs can add depth to dairy-free gravy.
Preparation is Similar: The basic technique of making a roux and adding liquid remains the same for both dairy and dairy-free gravies.

The Two Main Types of Gravy

Gravy is a versatile sauce, and its ingredients can vary widely depending on the desired outcome and regional tradition. The primary distinction lies between brown gravy and white, or cream, gravy, which differ significantly in their liquid base.

Brown Gravy: Traditionally Dairy-Free

Classic brown gravy is traditionally made without dairy. It gets its rich, savory flavor and brown color from meat drippings and stock, not from milk or cream. The basic components typically include:

Fat: Meat drippings from a roasted turkey, chicken, or beef, or a neutral oil or butter for a vegetarian version.
Thickener: All-purpose flour or cornstarch, which is cooked with the fat to form a roux or slurry.
Liquid: Broth or stock (beef, chicken, turkey, or vegetable), which provides the main volume and flavor.
Seasoning: Salt, pepper, and sometimes herbs or Worcestershire sauce.

White Gravy (Cream Gravy): A Dairy Staple

In contrast, white or cream gravy, often called country or sawmill gravy in the American South, is a dairy-based sauce. This type is a variation of a béchamel sauce and is frequently served with biscuits, chicken-fried steak, or other breakfast dishes. The foundational ingredients are:

Fat: Bacon or sausage grease from frying, or melted butter.
Thickener: Flour, which combines with the fat to form a blonde roux.
Liquid: Milk, sometimes mixed with heavy cream, to create a creamy, opaque sauce.
Seasoning: Primarily salt and a generous amount of black pepper.

Comparison of Gravy Types

To help visualize the key differences, here is a comparison table outlining the main characteristics of classic brown and white gravies:


Feature	Brown Gravy (Classic)	White Gravy (Cream/Country)
Primary Liquid	Broth or Stock (Beef, Chicken, etc.)	Milk or Cream
Dairy Content	Typically Dairy-Free (unless butter is used)	Inherently Contains Dairy
Base Fat	Meat Drippings or Oil	Bacon/Sausage Grease or Butter
Appearance	Varies from light brown to deep mahogany	Creamy, opaque white or off-white
Typical Pairings	Roast meat, mashed potatoes, poutine	Biscuits, chicken-fried steak, grits

Making Delicious Dairy-Free Gravy

For those who need or prefer to avoid dairy, making a flavorful gravy is still simple. The process is very similar to making brown gravy from scratch, with a few adjustments to ensure no dairy products are used.

Steps for a Dairy-Free Brown Gravy:

Start the Roux: Heat a dairy-free fat source, such as olive oil, vegetable oil, or a plant-based butter alternative, in a saucepan over medium heat.
Add Thickener: Whisk in all-purpose flour or, for a gluten-free option, a starch like cornstarch or arrowroot powder. Cook for a few minutes until toasted and fragrant.
Incorporate Liquid: Slowly whisk in warm vegetable or beef stock until smooth and fully incorporated.
Simmer and Season: Bring the mixture to a simmer, cooking until thickened. Season with salt, pepper, and other flavor enhancers.

Creative Flavor Boosters for Dairy-Free Gravy

Umami-rich ingredients: A splash of soy sauce or Worcestershire sauce (ensure it's vegan if needed) or a spoonful of miso paste can add depth.
Caramelized onions and mushrooms: Sautéing these aromatics in oil before adding the flour builds a rich, earthy flavor profile.
Herbs: Fresh herbs like thyme or rosemary can be added towards the end of cooking for a fragrant finish.

For a creamy, dairy-free alternative to white gravy, some recipes call for nut-based or coconut milk. For instance, almond milk is a popular choice for dairy-free sausage gravy. You can also use a combination of vegetable broth and unsweetened full-fat coconut milk to mimic the richness of cream gravy without the dairy.

Conclusion

The question of whether gravy is made with dairy has a dual answer: brown gravies are generally dairy-free and rely on stock, while white or cream gravies explicitly use dairy products like milk or butter. However, with simple substitutions like oil for butter and vegetable stock, flavorful dairy-free versions of either style are easy to achieve, making this beloved sauce accessible for almost any diet.

For more information on the fundamentals of gravy, you can explore the Wikipedia page on the topic: Gravy.

Frequently Asked Questions

Yes, classic brown gravy is typically dairy-free. It is traditionally made using meat drippings, broth or stock, and flour as a thickener, with no milk or cream added.

No, country or white gravy is not dairy-free. It is a specific type of gravy that uses milk or cream as its base liquid, along with fat from meat drippings or butter.

Many commercial gravy mixes contain powdered dairy ingredients. It's important to read the ingredients label carefully to check for milk solids, whey, or other dairy derivatives.

Yes, you can use water to make gravy, but it is less common as it lacks the flavor depth of broth or the richness of milk. For a flavorful result, using water from boiled vegetables is recommended.

Good dairy-free alternatives for creamy gravy include unsweetened full-fat coconut milk or almond milk. For brown gravy, vegetable broth is the ideal dairy-free liquid base.

No, butter is not used in all gravy recipes. While it is a common fat for making a roux, especially in cream gravies, brown gravies often use meat drippings or can be made with oil for a dairy-free option.

To thicken a dairy-free gravy without lumps, create a smooth slurry by mixing cornstarch or flour with cold water before whisking it slowly into your hot liquid base. Whisking continuously helps to prevent clumps from forming.