White Pepper Gravy Goes Great with Meat and Potatoes
There's nothing better than a hot, creamy white pepper gravy to serve over your favorite foods like chicken fried steak, chicken and potatoes.
Ingredients
- 4 tablespoons butter OR 2 tablespoons pan drippings plus 2 tablespoons butter
- 4 tablespoons flour
- 2 cups whole milk
- ½ cup heavy cream
- 2 teaspoons freshly ground black pepper
- salt to taste
Instructions
- Melt butter in pan (with grease drippings, if using.)
- Add flour and mix well, cooking over low heat for a couple of minutes until flour is lightly browned.
- Turn the heat up to medium; slowly stir in the milk and the heavy cream. Cook on a low simmer, stirring constantly until thickened, about 5 minutes.
- Add freshly ground pepper. Salt to taste.
Notes
Be cautious about salting the gravy if you are serving it over a salty dish such as chicken fried steak or chicken. You don't want an overly salty meal.
If you would like to add some additional flavor to the gravy, you can eliminate 1 cup of milk and add 1 cup of chicken or beef broth in its place, OR eliminate ½ cup of milk AND the heavy cream and use one cup of broth in their place.
Gravy will keep in the refrigerator for 3 days. Reheat on the stovetop, adding some milk to reconstitute to desired consistency.
Nutrition
Serving: 0.25cupCalories: 154kcalCarbohydrates: 7gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 82mgPotassium: 104mgFiber: 1gSugar: 3gVitamin A: 495IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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