Black Pepper Cream Gravy Recipes

BLACK PEPPER BISCUITS AND SAUSAGE GRAVY

Black Pepper Biscuits and Sausage Gravy image

Provided by Trisha Yearwood

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, cold, cut into small pieces
1 cup buttermilk
3 tablespoons heavy cream
Pinch freshly ground black pepper
1 pound breakfast sausage with sage, casings removed
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
1 1/2 to 2 cups milk
Salt and freshly ground black pepper

Steps:

For the biscuits: Preheat the oven to 450 degrees F.
In a large bowl, sift together the flour, baking powder, salt and baking soda. With your fingers, work the butter into the flour until the mixture resembles large crumbs. Mix in the buttermilk, stirring just until a dough forms.
Turn the dough out onto a lightly floured work surface and pat into a 1-inch-thick disk. Cut out 10 to 12 biscuits using a 2 1/2-inch cutter or a glass of equal size. Reuse the scraps.
Arrange the biscuits on a parchment-lined baking sheet. Brush the tops with heavy cream and sprinkle with black pepper. Bake until golden brown and cooked through, 10 to 12 minutes.
For the gravy: Heat a large skillet over medium heat. Add the sausage and cook until browned, breaking it up into small pieces, 10 to 12 minutes. Transfer the sausage to a bowl using a slotted spoon.
Add the butter and flour to the skillet and cook, stirring, for about 1 minute. Pour in the milk, bring to a simmer, and cook until thickened, stirring and scraping the bottom of skillet constantly, about 5 minutes. Season with salt and pepper. Add the reserved sausage and mix until fully combined.

BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY

Black Pepper-Crusted Roast Beef with Gravy image

Provided by Alex Guarnaschelli

Categories main-dish

Time 2h50m

Yield 12 to 14 servings

Number Of Ingredients 9

Ingredients

One 8- to 10-pound beef top round roast
Kosher salt
1/2 cup coarsely ground black pepper
3 heads garlic, ends removed, turned on their sides and sliced into two halves through the middle to expose each clove of garlic
Olive oil, for drizzling
1 cup hearty red wine
1/2 cup Dijon mustard
3 cups enriched beef stock
Juice from 1/2 lemon

Steps:

For the meat: Preheat the oven to 500 degrees F.
Sprinkle the roast beef generously on all sides with salt and coat with the pepper. Put the roast on a rack in a roasting pan. Arrange the garlic halves in a single layer of foil with some foil to spare. Drizzle with olive oil and sprinkle with salt. Wrap the foil over the garlic into a little package and place in the oven. Roast 45 minutes, then set aside.
Meanwhile, place the roasting pan in the center of the oven and cook, undisturbed, for 20 minutes. Lower the temperature to 350 degrees F, and continue to cook until a thermometer inserted in the center of the meat registers between 135 and 140 degrees F for medium-rare, about 2 hours Remove the roast beef and place it on a cutting board to rest for 20 minutes. (The roast temperature will continue to increase as it rests; the end slices will be more well done.)
For the gravy: Pour off excess grease from the roasting pan, then add the wine and bring to a boil over a burner. Reduce the liquid by half and whisk in the mustard. Add the stock and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the lemon juice. Season to taste.
Squeeze 4 of the garlic halves like lemons over the blender to release the flesh from the skins, allowing the flesh to fall into the blender. Ladle some of the gravy into the blender and blend until smooth. Whisk the garlic back into the gravy. Squeeze the remaining garlic halves directly into the gravy and use the back of a spoon to smash them into the gravy. Taste for seasoning.
Serve the roast whole on the platter to carve at the table with the gravy on the side, or arrange slices of beef on a platter and coat with a layer of the gravy.

BLACK PEPPER GRAVY

Black Pepper Gravy image

A creamy and peppery white gravy that will sure to please everyone! This 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 the 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!

Provided by Miss B

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes

Time 18m

Yield 16

Number Of Ingredients 5

Ingredients

4 cups skim milk
½ cup margarine
½ cup all-purpose flour
1 tablespoon salt
1 ½ tablespoons ground black pepper, or more to taste

Steps:

Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.

Nutrition Facts : Calories 86.7 calories, Carbohydrate 6.5 g, Cholesterol 1.2 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 3.1 g

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