Black Pepper Cream Gravy
Submitted by cyndia
Thick, peppery cream gravy made from a butter or bacon fat roux, milk, and freshly cracked black pepper. Ready in 20 minutes and just right for smothering biscuits, fried chicken, or country-fried steak.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minY’all, this is the gravy that turns a plain plate of biscuits into something worth waking up early for.
A simple roux of butter (or bacon fat if you’re feeling bold) gets whisked with milk and a splash of cream until it’s thick enough to coat the back of a spoon.
The star here is the freshly cracked black pepper, and don’t you dare go easy on it.
Kitchen Tips
- Bacon fat gives this gravy a deeper, smokier flavor than butter. If you’ve got drippings from breakfast, use ‘em.
- Whisk the milk in off the heat to avoid lumps, then return to the burner.
- Keep whisking constantly once it’s back on heat. Walk away and you’ll get a lumpy mess.
Variations
- Add crumbled cooked sausage for a full-on sausage gravy.
- Stir in a pinch of cayenne for a little Southern heat.
- Use half-and-half instead of milk for an even richer pour.
Ingredients
Directions
In a saucepan over medium-high heat, melt the butter/bacon fat.
Whisk in the flour.
Sauté the flour until lightly browned. Remove pan from the heat.
Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat.
Whisk until the gravy thickens. Whisk in the cream, salt, and pepper.
Keep warm until needed.
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