Instructions
Melt the butter in a large skillet over medium-low heat. Add the flour, whisking continuously for about 3 minutes or until lightly browned.
Slowly whisk in the milk until smooth and creamy. Whisk in the cayenne pepper, salt, and black pepper.
Continue cooking while whisking frequently until the gravy has thickened to your desired consistency.
Notes
For even more flavor, use meat drippings like bacon grease. Substitute 1 tablespoon for every 1 tablespoon of butter.
When cooking the butter and flour, whisk it constantly over medium-low heat for 2-3 minutes. The mixture will brown just a touch and cook that raw flour taste off.
If gravy becomes too thick, thin it out with a few tablespoons of milk at a time until you reach your desired consistency.
Season with cayenne pepper (remember just a couple of pinches to start), salt, and fresh ground black pepper to taste.
This pepper gravy can be made up to 2 days in advance. Reheat in a saucepan adding 1 tablespoon of milk at a time until desired consistency.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.
Nutrition
Calories: 148kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 40mg | Potassium: 164mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 470IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 0.3mg
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