Pepper Gravy Recipe

Pepper Gravy Recipe- the perfect peppery gravy to smother your chicken, mashed potatoes, or biscuits in. Ready in 5 minutes and family approved!

Course Side Dish

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 60kcal

Author Lisa

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!

Tips and Tricks

*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!