Peppered Cream Gravy

Peppered Cream Gravy

Coarsely cracked black pepper and rendered sausage drippings give this gravy a peppery bite.

Total 20 min Makes 16 oz Calories 140/serving

Dietary

Nut free

Allergens

Dairy, Wheat, Red meat

This Southern-style white gravy starts with a simple flour-and-fat roux, then builds richness from sausage drippings and whole milk. Generous amounts of coarsely cracked black pepper give it a bold heat that balances the creamy base, making it a classic topping for biscuits or chicken fried steak.

Ingredients

  • 4 tablespoons pork sausage drippings (or substitute butter)
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 1/2 teaspoons black pepper, coarsely cracked
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Method

  1. In a 9-inch skillet over medium heat, warm the sausage drippings until shimmering.

  2. Whisk in the flour and cook, stirring constantly, until the mixture is smooth and golden, about 2 minutes.

  3. Slowly pour in the milk while whisking constantly to prevent lumps from forming.

  4. Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until thickened, about 6 to 8 minutes.

  5. Stir in the cracked black pepper, salt, and garlic powder, then reduce heat to low and simmer 2 more minutes to let the flavors meld.

  6. Taste and adjust salt and pepper as needed; if the gravy is too thick, whisk in additional milk, 1 tablespoon at a time.

  7. Remove from heat and serve warm over biscuits, chicken fried steak, or mashed potatoes.

Rate this recipe

★ 4.3 (1)

Peppered Cream Gravy

This Southern-style white gravy starts with a simple flour-and-fat roux, then builds richness from sausage drippings and whole milk. Generous amounts of coarsely cracked black pepper give it a bold heat that balances the creamy base, making it a classic topping for biscuits or chicken fried steak.

20 min 16 oz 140 cal

Ingredients

  • 4 tablespoons pork sausage drippings (or substitute butter)
  • 4 tablespoons all-purpose flour
  • 2 1/2 cups whole milk
  • 1 1/2 teaspoons black pepper, coarsely cracked
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder

Method

  1. 1

    In a 9-inch skillet over medium heat, warm the sausage drippings until shimmering.

  2. 2

    Whisk in the flour and cook, stirring constantly, until the mixture is smooth and golden, about 2 minutes.

  3. 3

    Slowly pour in the milk while whisking constantly to prevent lumps from forming.

  4. 4

    Increase heat to medium-high and bring the mixture to a gentle simmer, whisking frequently, until thickened, about 6 to 8 minutes.

  5. 5

    Stir in the cracked black pepper, salt, and garlic powder, then reduce heat to low and simmer 2 more minutes to let the flavors meld.

  6. 6

    Taste and adjust salt and pepper as needed; if the gravy is too thick, whisk in additional milk, 1 tablespoon at a time.

  7. 7

    Remove from heat and serve warm over biscuits, chicken fried steak, or mashed potatoes.