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1. Melt buter in sauce pan on medium-low. Add half
of the pepper to the butter. Cook for about 2-3
minutes until butter is melted. 2. Once buter is
melted create a roux whisking in the flour to the
butter. Making sure there are no clumps. It will
look like paste and no butter should be present.
3. Once roux has been created slowly whisk in
milk. Keep your flame on medium low. Slowly,
you'll notice that the mix will start to thicken
up as you whisk the sauce. Continue the whisking
mixing process for about 5 minutes until thick.
4. Before the gravy is done add in the remaining
black pepper to taste and a little salt if
desired.
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