Everybody’s got their own way to make gravy, but there’s a special southern form of gravy, peppered gravy that we got a taste for recently and now are totally hooked on. What is essentially a beefed up (maybed “peppered up” would be more accurate?) bechamel sauce, we use fat drippings instead of butter, along with a seasoned flour mixture to make a roux, then whisk in plenty of milk to keep things extra thick and delicious.
To that, you’re going to want to add a whole lotta pepper. More, in fact, than you think you might need, but trust us, it’s worth it. Freshly ground pepper is going to go a long way here to make this gravy extra warmly spiced and with the perfect amount of kick. Once you’ve committed to the pepper, you’ve got yourself a silky gravy that’s great on anything! Biscuits, mashed potatoes, turkey or chicken, you name it! It’s not that we’ve forgotten the gravy recipes we know and love (and have been making for many years now), but we’re entirely entranced with it’s zestier cousin, pepper gravy, and are so excited to keep pouring it on as much as possible!
Serves 4-6; 15 minutes
- 3/4 cup fat drippings
- 3 cups milk
- 1 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon salt, or to taste, divided
- 1 teaspoon freshly cracked pepper, divided
- In a medium bowl, whisk together milk and water.
- In a small bowl, whisk together flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Heat drippings in a medium saucepan over medium heat and cook until browned.
- Sprinkle in seasoned flour and whisk continuously, cooking for 3-4 minutes, or until browned and smooth.
- Bring roux to a boil, then reduce heat to low and whisk in liquid mixture, stirring continuously.
- Cook, continuing to stir, for 5-10 minutes, or until mixture thickens.
- Taste and adjust seasoning, if necessary. Serve hot, with mashed potatoes, chicken or turkey.
Recipe adapted from Deep South Dish