Black Pepper Gravy

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Jamie Geller
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Black Pepper Gravy

Question: How can you make delicious gravy without pan drippings? Answer: Black Pepper Gravy.

In place of pan drippings, use margarine, chicken stock and white wine for flavor, and add flour to thicken. It’s as simple as that. Oh yeah, of course, add kosher salt and freshly ground black pepper. What’s important here is the technique: you are whisking the entire time. That constant motion incorporates each ingredient and layer of flavor and helps prevent lumps, giving your gravy a nice, smooth consistency. As far as thickness goes, the longer you simmer it, the thicker it will get. You can also always add a little broth to thin it out, if you went a little overboard with your simmering.

To make this recipe vegetarian, just use vegetable broth: then you have gravy for when you make stuffing that hasn’t been stuffed in a bird. I love to do that. Then I can eat all I want, and I’m not fleishig! (Renowned speaker, Rebbetzin Tzipporah Heller once quipped that “the Number 1 Fear of American Jews is being fleishig.” Well, I’m no exception. I confess that fleish-a-phobia is a force in my life. And now that I’ve discovered these fab little milchig weight watchers snacks, my fleish-fear has reached new heights.)

Anyway, I know you’re going to love this smooth, creamy gravy with just a hint of white wine. Do you have any gravy secrets to share?