Indulge in a symphony of flavors with our delectable black pepper gravy recipes. These culinary creations elevate your meals with a peppery kick, adding depth and complexity to any dish. From the classic Black Pepper Gravy, a staple in kitchens worldwide, to the robust and creamy Black Peppercorn Gravy, each recipe offers a unique taste experience. Elevate your culinary skills with our Green Peppercorn Sauce, a vibrant and aromatic variation that adds a pop of color to your plate. Experiment with our flavorful Black Pepper Mushroom Gravy, combining earthy mushrooms with a rich and savory sauce. And for a touch of elegance, try our Black Pepper Red Wine Sauce, a harmonious blend of red wine, black pepper, and herbs. Whether you're craving a comforting meal or an impressive dinner party dish, our collection of black pepper gravy recipes has something for every palate.
Here are our top 5 tried and tested recipes!
BLACK PEPPER GRAVY
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
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
BLACK PEPPER-CRUSTED ROAST BEEF WITH GRAVY
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h50m
Yield 12 to 14 servings
Number Of Ingredients 9
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.
BEEF TIPS AND ARTICHOKES WITH MERLOT AND BLACK PEPPER GRAVY
Steps:
- In a medium saucepan over medium-high heat, bring the wine to a boil. Reduce the liquid by half, about 8 to 10 minutes. Add the beef tips, steak seasoning, and peppercorns Bring to simmer and cook for 5 minutes. Stir in the artichokes and peas and cook until heated through, about 4 more minutes. Serve hot. with Basil Mashed Potatoes.;
- Remove the plastic from the mashed potatoes. Microwave uncovered on high setting for 3 minutes. Remove from the microwave and stir. Return to microwave and cook for an additional 2 to 3 minutes. Stir in the pesto and chopped fresh basil. Serve hot.
BLACK PEPPER CREAM GRAVY
Steps:
- 1. In a saucepan over medium-high heat, melt the butter/bacon fat.
- 2. Whisk in the flour.
- 3. Saute the flour until lightly browned.
- 4. Remove pan from the heat.
- 5. Pour the milk into the pan in a steady stream, whisking constantly.
- 6. Return pan to the heat.
- 7. Whisk until the gravy thickens.
- 8. Whisk in the cream, salt and pepper.
- 9. Keep warm until needed.
RED PEPPER BLACK-EYED PEA GRAVY
Provided by Food Network
Time 45m
Yield 2 cups
Number Of Ingredients 11
Steps:
- In a saute pan, heat oil over medium heat. Add shallots and saute for 3 to 4 minutes until soft. Add red wine, paprika, and Creole seasoning. Cook a few minutes until wine has evaporated. Add the clam juice and 1/4 cup chicken stock, black-eyed peas and bay leaves. Bring to a boil and simmer. In a food processor, blend roasted peppers and remaining 1/4 cup chicken stock. Add the peppers; cook 5 minutes longer stirring occasionally. Remove bay leaves, adjust seasoning to taste. Garnish with chopped parsley. Serve warm.
Tips:
- Use fresh black peppercorns: Freshly ground black peppercorns will give your gravy a more intense flavor than pre-ground pepper.
- Roast the peppercorns: Roasting the peppercorns before grinding them will enhance their flavor and aroma.
- Use a good quality beef broth: The flavor of the broth will come through in the gravy, so it's important to use a good quality broth.
- Brown the meat well: Browning the meat will add flavor and depth to the gravy.
- Don't overcrowd the pan: If you overcrowd the pan, the meat will not brown properly and the gravy will be thin.
- Cook the gravy slowly: Gravy needs time to develop its flavor, so cook it slowly over low heat.
- Season the gravy to taste: Once the gravy is finished, taste it and adjust the seasoning as needed.
Conclusion:
Black pepper gravy is a delicious and versatile sauce that can be used to enhance a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients and a little time, you can make a delicious black pepper gravy that will be sure to impress your family and friends.
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