Yield: About 4 cups

Peppered White Country Gravy

Peppered White Country Gravy
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1/4 cup pan drippings with bits on bottom of pan, can sub bacon fat (*if no pan drippings available, you can use all butter)
  • 1/4 cup (4 Tbl.) butter
  • 1/2 cup all-purpose flour
  • 1 cup chicken broth
  • 2 1/2 cups milk, whole or 2%
  • 1 tsp. kosher salt, or to taste
  • 1 tsp. fresh cracked or coarse ground black pepper, or to taste
  • 1/8 tsp. ground dried rubbed sage
  • 1/8 tsp. ground rosemary
  • 1/2 Tbl. sour cream

Instructions

  • Add pan drippings and butter to frying pan, and melt over medium heat.
  • Whisk in flour until smooth and no lumps. Whisk or stir for 5 minutes cook out raw flour taste. Do not brown, adjust heat if needed.
  • Add the broth and milk into a glass measuring pitcher, and slowly pour it into the flour mixture, whisking constantly, to keep lumps from forming.
  • Stir in salt, pepper, sage and ground rosemary.
  • Bring to a boil, stirring, reduce heat and simmer until thickened. About 5 minutes.
  • Remove from heat and stir or whisk in 1/2 Tbl. sour cream well, until creamy and no tiny lumps remain.
  • Pour into a gravy boat and serve hot, garnished with more pepper if desired.