Creamy Peppered White Gravy
This Creamy Peppered White Gravy is smooth, rich, and perfectly seasoned with plenty of black pepper. Made with simple pantry ingredients and ready in about 10 minutes, it’s a classic comfort-food gravy ideal for biscuits, chicken-fried steak, mashed potatoes, and breakfast bowls.
Ingredients
- 3 tbsp butter or pan drippings
- 3 tbsp all-purpose flour
- 2 cups whole milk warmed slightly
- ¾ –1 tsp salt to taste
- 1 –1½ tsp freshly ground black pepper to taste
- Optional Add-Ins
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch of cayenne pepper for heat
Instructions
- Make the roux: Melt butter (or heat drippings) in a skillet over medium heat. Whisk in flour and cook 1–2 minutes, whisking constantly, until smooth and lightly golden.
- Add milk: Slowly pour in the warm milk while whisking continuously.
- Thicken: Cook 3–5 minutes, whisking, until the gravy thickens and becomes smooth.
- Season: Reduce heat to low. Add salt and black pepper (plus optional seasonings). Simmer 1–2 minutes.
- Finish: Taste and adjust seasoning. Serve immediately.
Notes
- Warm milk helps prevent lumps and speeds thickening.
- Freshly ground black pepper gives the best flavor.
- If gravy thickens too much, whisk in a splash of milk.