If you're craving a savory sauce with just the right kick, this Pepper Gravy Mix brings bold flavor in minutes. Whether you spoon it over biscuits, mashed potatoes, or roasted chicken, it's comfort food elevated with fresh peppery punch.
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This recipe is a variation of my turkey gravy without drippings. It's incredibly flavorful and easy to make!
Why This Recipe Works
- Speed: It comes together in under 10 minutes, making it perfect for busy weeknights or holiday sides.
- Freshness: Using freshly ground pepper gives a sharper, vibrant heat that store-bought mixes often lack.
- Creamy Base: The blend of broth and milk results in a smooth, rich gravy that coats your food beautifully.
- Customizable Heat: You can tweak the quantity and coarseness of pepper to control how spicy it gets.
What You Need For Peppered Gravy
- Butter: Helps create a fat base and carries flavor, also used to combine with flour for the roux.
- All-Purpose Flour: Thickens the gravy when mixed with butter to form a roux and helps prevent lumps.
- Broth: Forms the liquid backbone of the gravy; chicken broth makes it lighter, or use beef for a deeper flavor.
- Milk: Adds creaminess and mellows sharpness of pepper, giving a silky texture.
- Pepper: The star - gives bold heat and visual specks; freshly ground works better than pre-ground.
Substitutions
- Butter Alternative: Use ghee or shortening.
- Flour Substitute: Try a gluten-free all-purpose flour blend instead of regular flour.
- Milk Option: Swap milk for half-and-half or even heavy cream for a richer result.
- Broth Swap: Use vegetable broth for a lighter, meat-free version.
Don't miss these other delicious recipes: No Knead Bread, Make Ahead Mashed Potatoes, Smoked Chicken Quarters, Sour Cream Chicken Enchiladas.
Homemade pepper gravy doesn't have to be hard! You don't need a packet or a jar of premade gravy- this recipe is easy and delicious and you will never want anything else!
How to Make Pepper Gravy Recipe?
- Step 1: Mix your flour and melted butter. This will be the thickener for the gravy.
- Step 2: In a saucepan, bring your broth and milk to a boil.
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- Step 3: Once boiling, add the thickener, salt, and freshly ground pepper.
- Step 4: Boil for another 1-2 minutes. Remove from heat and enjoy.
Expert Tips for Pepper Gravy Recipe
Make a Smooth Roux: Always mix melted butter and flour first to create a paste before adding broth-this helps avoid lumps.
Use Fresh Pepper: Grinding your pepper fresh yields better flavor and texture than pre-ground pepper.
Adjust Consistency: If gravy becomes too thick, whisk in extra broth or milk one tablespoon at a time; if too thin, create a slurry of flour + water or more roux to thicken.
Leftovers: Keep leftover peppered gravy refrigerated in an air tight container. Use within 4 days.
Freezing: You can also freeze this gravy in a freezer safe container for at least 3 months.
Reheating: I recommend reheating leftovers in a small saucepan- stirring until warm. You can also reheat in the microwave, stirring every 30 seconds, until it is warm throughout.
Gravy Boat: If you need a gravy boat, here is one similar to my large one, and here is a small one.
Variations
- Extra Peppery: Increase the amount of freshly ground pepper or use coarse cracked pepper for more bite.
- Smoky Twist: Add a pinch of smoked paprika or chipotle powder for a smoky undertone.
- Herb Infusion: Stir in a small amount of fresh thyme, sage, or rosemary for an aromatic note.
- Garlic Pepper Gravy: Add a dash of garlic powder or a small clove of minced garlic when heating the broth for extra depth.
Frequently Asked Questions
I love using this on my crispy chicken strips, sweet potato biscuits, and my delicious sour cream mashed potatoes!
Absolutely. Just make sure to strain the liquid, then use in place of the broth.
Beef broth will provide a browner gravy with a strong beef flavor. Chicken broth is lighter and produces a whiter gravy that is full of flavor but not as strong.
Always whisk the melted butter and flour into a smooth paste before gradually adding liquid, stirring constantly.
You can either boil the gravy for a longer period while stirring, or mix another tablespoon of flour with melted butter and then stir it into the gravy.
Mix a small amount of flour into melted butter (making a little roux) and whisk it in, or use a cornstarch slurry to thicken.
Stored in an airtight container in the fridge, it should keep for up to 4 days
More Related Recipes
If you like this recipe, make sure to check out all my delicious fall recipes like green bean casserole with cream cheese, Thanksgiving dressing recipe, cranberry jalapeno cream cheese dip, and pumpkin bread with cream cheese.
Video
Pepper Gravy Recipe
Ingredients
- 3 tbs butter melted
- 3 tbs flour
- 2 cups broth chicken or beef
- ⅓ cup milk
- ½ teaspoon salt
- 2 teaspoon freshly grated pepper* plus more if needed
Instructions
- In a small bowl combine flour and melted butter until a thick paste forms. Set aside.3 tbs flour, 3 tbs butter
- In a medium sauce pan combine broth and milk.2 cups broth, ⅓ cup milk
- Heat over medium heat until boiling, stirring frequently.
- Once boiling stir in the butter/flour mixture, salt, and pepper. Taste a little and add more pepper if needed.½ teaspoon salt, 2 teaspoon freshly grated pepper*
- Return gravy to a boil and boil until slightly thickened, usually 1-2 minutes.
- Remove from heat and enjoy!
Notes
- *Freshly ground pepper will have a lot more flavor, but if you only have pre-ground pepper, start with 1 ½ tsp, then add more to taste.
- Storing leftovers: Keep leftover gravy refrigerated in an airtight container. Use within 4 days. You can also freeze this gravy in a freezer-safe container for at least 3 months.
- Reheating: I recommend reheating leftovers in a small saucepan- stirring until warm. You can also reheat in the microwave, stirring every 30 seconds, until it is warm throughout.
- Use this gravy on sweet potato biscuits, over chicken strips, or for sour cream mashed potatoes!
Debbie says
This tasty except way too much pepper. Even my boyfriend wouldn't eat it at all and he eats anything! Mine turned out brown but I wanted white. Did chicken broth too
Lisa Killian says
You can always reduce the pepper and add more if desired. The gravy is an off white color but not a true brown gravy, maybe try a different brand of broth?
Lisa says
This is so easy and tastes great!