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Category   Sauces
Sub Category   None
Servings   4
Preptime   10 minutes

1/2 stick salted butter
2 Tbsp all purpose flour
1 cup milk
1/2 tsp black pepper

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.
Serve immediately on warm, pre-baked biscuits, mashed potatoes or chicken.

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