Cracked Pepper Gravy
1/4 cup unsalted butter
5 Tbsp. flour
2 1/2 cups milk
1 1/2 tsp. kosher salt
4 tsp. Cracked pepper*
*Crack each peppercorn into 8 to 10 pieces
Melt the butter in a heavy saucepan or skillet. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant, light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve not. Makes about 3 cups.
Click here to view the Bluegrass Breakdown column in which this recipe appeared.
Click here to return to J.D.'s Kitchen Home Page.
Copyright © 2002 - 2010 California
Bluegrass Association. All rights reserved.
Please email email@example.com