Cracked Pepper Gravy

Cracked pepper is different from freshly ground pepper because the former is stronger in flavor and aroma. Grind them in a food processor or blender, only pulse them once or twice just to crack them.

Yield: 3 cups

Ingredients

• 1/4 cup (1/2 stick) unsalted butter
• 5 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 1/2 teaspoons kosher salt
• 4 teaspoons cracked pepper

Instructions

1. Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown.
2. Slowly add the milk, continuing to whisk to keep lumps from forming.
3. Season with salt and pepper.
4. Simmer gravy for 10 minutes to cook and reduce.
5. Serve hot.

Notes

Per 1/4 cup serving: 73 calories; 5g fat (3g saturated fat; 61 percent calories from fat); 5g carbohydrates; 14mg cholesterol; 220mg sodium; 2g protein; 0g fiber

Attribution

A Cowboy in the Kitchen