Source: A Cowboy in the Kitchen
Cracked pepper is different from freshly ground pepper because the former is stronger in flavor and aroma. Grind them in a food processor or blender, only pulsing them once or twice just to crack them.
1/4 cup (1/2 stick) unsalted butter
5 tablespoons flour
2 1/2 cups milk
1 1/2 teaspoons kosher salt
4 teaspoons cracked pepper
Melt the butter in a heavy saucepan. When the foam goes down, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce.
Makes 3 cups.
Per 1/4 cup serving: 73 calories; 5 g fat (3 g saturated fat; 61 percent calories from fat); 5 g carbohydrates; 14 mg cholesterol; 220 mg sodium; 2 g protein; 0 g fiber