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Creamy peppered white gravy starts with a perfect roux and finishes with a silky-smooth, peppery sauce that elevates any Southern dish.
Essential Ingredients:
- Unsalted butter - creates base for roux
- All-purpose flour - thickens gravy
- Whole milk - ensures creamy texture
- Black pepper - provides classic flavor
- Optional pan drippings - adds depth
Detailed Instructions:
- 1. Melt butter over medium heat until bubbly
- 2. Whisk in flour and seasonings until smooth
- 3. Cook roux 1-2 minutes to remove raw flour taste
- 4. Add warm milk 1/2 cup at a time, whisking constantly
- 5. Simmer 5 minutes until thickened, stirring often
Storage and Reheating:
- Refrigerate up to 4 days
- Thin with milk when reheating
- Use evaporated milk if freezing
- Freeze up to 3 months
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After years of making gravy, I've found the key is patience with the roux and gradual milk addition for perfect silky texture.
Extra Tips and Variations:
Key Additions:
- Add herbs like thyme or sage
- Mix in sautéed mushrooms
- Include crumbled sausage
- Incorporate caramelized onions
Problem-Solving:
- Too thick: Add warm milk gradually
- Too thin: Simmer longer
- Lumpy: Strain through fine mesh
- Bland: Add more seasonings gradually
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Make-Ahead Tips:
- Cool completely before storing
- Leave room for expansion when freezing
- Label containers with date
- Reheat gently, stirring often
Professional Insights:
- Use heavy-bottomed pan
- Keep heat medium-low
- Taste and season multiple times
- Rest 5 minutes before serving
Remember: Perfect gravy comes from proper heat control and constant attention during the crucial first few minutes of milk addition.