Classic Black Pepper Cream Gravy
A simple, lump-free black pepper cream gravy made from scratch, perfect for biscuits or chicken-fried steak.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 2 cups 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in warm milk until smooth.
- Bring to a simmer, stirring frequently, until the gravy thickens.
- Stir in salt and pepper.
- Taste and add more pepper if desired.
Notes
- For a smoother gravy, warm your milk before adding it to the roux.
- If your gravy has lumps, you can strain it through a fine-mesh sieve.
- Serve hot over biscuits, chicken-fried steak, or mashed potatoes.
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 20mg
Find it online: https://mdlatdmm.com/black-pepper-cream-gravy/