Peppered Gravy Recipe- the perfect peppery gravy to smother your chicken, mashed potatoes, or biscuits in. Ready in 5 minutes and family approved!
This is a favorite whenever you want a stick to your ribs, home cooked, comfort meal. It thick, peppery, and super flavorful.
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This recipe is a variation of my no drippings gravy. It's just so flavorful and so easy to make!
I can't wait for you to try it!
Ingredients in Peppered Gravy
Broth- Chicken or Beef
Milk- whole or 2%
All Purpose Flour
Butter- I typically use unsalted but salted will work too
Salt
Pepper- For this recipe I like to use freshly ground pepper for bigger chunks and more peppery taste, however if you only have pre-ground pepper that’s ok
Homemade 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!
Which broth to use?
Beef broth will provide a browner gravy with strong beef flavor. Chicken broth is lighter and produces a whiter gravy that is full of flavor but not as strong.
Can you use drippings?
Absolutely. Just make sure to strain the liquid, then use in place of the broth.
How to make peppered gravy?
- Mix together your flour and melted butter. This will be the thickener for the gravy.
- In a sauce pan bring your broth and milk to a boil.
- Once boiling add the thickener, salt, and freshly ground pepper.
- Boil for another 1-2 minutes.
- Remove from heat and enjoy.
Best Tips for Pepper Gravy
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 (pictured in the post- affiliate links).
How to get gravy to be extra thick?
You can either boil the gravy longer- while stirring or mix together another tablespoon of flour with melted butter then stir into the gravy.
Why do you mix the flour and butter together before adding it to the broth?
If you add flour straight to the broth it will clump and not dissolve fully- and no one wants clumpy gravy!
What to serve with peppered gravy?
I love using this on my chicken strips, sweet potato biscuits, and my delicious creamy mashed potatoes!
If you like this recipe make sure to let me know in the comments!
Watch how to make this recipe!
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Peppered Gravy Recipe
Ingredients
- 3 tbs butter melted
- 3 tbs flour
- 2 cups chicken or beef broth
- ⅓ cup milk
- ½ teaspoon salt
- 2 teaspoon freshly grated pepper*
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 chicken or beef 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 teaspoon then add more to taste.
- Storing leftovers: Keep leftover gravy refrigerated in an air tight 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 biscuits, over chicken strips, or for mashed potatoes!
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