A creamy pepper gravy that is sure to please everyone! This white sauce goes great on fries, mashed potatoes, and meats. If you are wary of adding all of the pepper, add a teaspoon at a time and taste. I like mine really peppery, so I always use about 2 tablespoons. My mother doesn't like it so peppery, so she tends to use 1 or 1 1/2 tablespoons. The best part about this recipe is that you can adjust the spice to your liking.
Ingredients
- skim milk: 4 cups
- margarine: 0.5 cup
- all-purpose flour: 0.5 cup
- ½ tablespoons ground black pepper: 1 piece (to taste)
- salt: 1 Tbsp
Metric Conversion
Stages of cooking
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Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
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Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes.
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Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add pepper and salt. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.
