HOMEMADE PEPPER GRAVY MIX saves me on the busiest mornings. When I want from-scratch flavor without dragging out a whole pantry, this jar delivers. If you love creamy white gravy with a good hit of black pepper, you’re in the right place. I’ll show you how to mix it, store it, and use it in a snap. You’ll be pouring it over flaky biscuits, chicken-fried steak, or crispy potatoes in minutes. Let’s make breakfast feel easy again. 
How to make peppered white gravy?
What you will need
- 1 cup powdered milk or dry milk powder
- 1 cup all-purpose flour
- 2 tablespoons cornstarch for extra smoothness
- 2 to 3 tablespoons freshly cracked black pepper, plus more to taste
- 2 teaspoons fine sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon sugar to balance the salt and heat
- 1 teaspoon ground white pepper for a rounder pepper flavor, optional
- 1 teaspoon poultry seasoning or dried thyme, optional
Directions
This HOMEMADE PEPPER GRAVY MIX is simple to build. In a large bowl, whisk the powdered milk, flour, and cornstarch until completely combined. Add the salt, onion powder, garlic powder, sugar, and any optional spices. Finish with the black pepper and white pepper. I like a mix of pepper sizes for a fuller flavor, so I crack some coarsely and grind some finely. Stir until the color looks speckled and consistent.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this HOMEMADE PEPPER GRAVY MIX is a keeper: big on flavor with no weird tricks. HOMEMADE PEPPER GRAVY MIX saves me on the busiest mornings. When I want from-scratch flavor without dragging out a whole pantry, this jar delivers. If you…
To cook a batch, melt 2 tablespoons butter in a medium saucepan over medium heat. You can also use 2 tablespoons of bacon drippings if you’re feeling a little extra. Sprinkle in 1/3 cup of your mix and whisk for 30 seconds to hydrate the flour. Pour in 2 cups of water or milk and whisk constantly. It will look thin at first, then thicken gently. Keep whisking until it’s glossy and creamy, about 3 to 5 minutes. If you want it thicker, simmer 1 more minute. If it gets too thick, splash in more milk or water. Taste and adjust salt and pepper. That’s it.
For big family breakfasts, I pair it with fluffy biscuits or a hearty bake like this comforting biscuits and gravy casserole. The mix also loves fried chicken, country ham, and pan-fried pork chops. Keep a jar of HOMEMADE PEPPER GRAVY MIX near the stove and you can skip the guesswork every time.
Tips that make it great: whisk the dry mix very well to prevent clumps, use freshly cracked black pepper for aroma, and stay on medium heat while stirring. And remember, the saltiness of drippings varies. Taste and adjust at the end.
Variations of this recipe
Flavor twists to try
Make it your own without losing that cozy diner flavor. If you like a gentle kick, add a pinch of cayenne or red pepper flakes to the mix. Smoked paprika brings a mellow campfire note. Sage or thyme adds a savory backbone that’s lovely with turkey or roasted chicken. For a creamier finish, swap half the water for milk when you cook it. If you want a deep, roasty vibe, stir in a splash of pan drippings before the liquid goes in.
Craving sausage gravy without starting from scratch every time you cook breakfast? Brown breakfast sausage, then whisk in the mix and liquid as directed. The sausage fat partly replaces butter, so you can skip or reduce it. For mushroom gravy, sauté chopped mushrooms in butter until golden, add the mix, whisk, then add liquid. It’s earthy, rich, and perfect over mashed potatoes.
If you love pepper-forward comfort food, this gravy also plays nice with dinner bowls. Try spooning it over rice with roasted peppers or serve with this cozy bowl of easy hearty stuffed pepper soup on the side for a pepper lover’s dream. And if you’re the type who ends every comfort meal with something sweet, chocolate chip cookies after gravy and biscuits just feels right. I’ll often bake a batch of these homemade chocolate chip cookies while the coffee brews.
My family went from store-bought packets to this mix in one weekend. It’s smoother, peppery in the best way, and I love knowing exactly what’s in my gravy. We keep a jar in the pantry at all times.
For a milder gravy, reduce black pepper by half and add more white pepper. That keeps the peppery flavor gentle and round. For a bistro-style brunch, add a small splash of cream at the end for extra body. If you’d like a gravy that is a little more buttery, whisk in one more tablespoon of butter right before serving for a silky finish.
How to Store Leftover Gravy
Leftovers reheat beautifully if you store them right. Cool the gravy to room temp first. Transfer to an airtight container and keep in the fridge for up to 4 days. For the freezer, portion the cooled gravy into small containers or freezer bags, label with the date, and freeze for up to 2 months. Leave a little space in the container for expansion.
Gravy thickens as it sits, so plan to add a splash of milk or water when you reheat. If you only need a little, spoon it into a small jar and keep the rest sealed. I like to prep a cozy lunch by freezing single portions. That way I can pour hot gravy over leftover roasted potatoes or spoon next to a warm bowl of hearty homemade potato soup for a fast comfort meal.
Storing the dry mix is even easier. Keep the HOMEMADE PEPPER GRAVY MIX in a sealed jar in a cool, dark cupboard for up to 6 months. Shake before using to re-distribute the spices. If your kitchen runs humid, tuck in a small food-safe desiccant packet or keep the jar tightly closed and away from the stove.
How to Reheat Leftover White Pepper Gravy
Stovetop is your best friend here. Add the gravy to a small saucepan with a few tablespoons of milk or water. Warm over medium-low heat while whisking until it loosens and turns silky again. Taste and add salt or pepper if needed. If you froze the gravy, thaw in the fridge overnight, then reheat the same way. If microwaving, use a microwave-safe bowl, heat in short bursts, whisk between bursts, and add liquid a little at a time.
Sometimes gravy splits or looks a bit grainy after chilling. Don’t panic. A gentle whisk and a splash of liquid usually bring it back. If it still looks off, whisk in a teaspoon of butter off heat to smooth it out. For extra pepper oomph, finish with a crack of fresh pepper right before serving.
Nutrition Facts (per serving)
Homestyle comfort does not have to be heavy. The numbers below are estimates for a half cup of prepared gravy made with water and butter. If you use milk or sausage drippings, these will change.
Calories: about 140. Total fat: about 7 g. Saturated fat: about 4 g. Carbohydrates: about 16 g. Protein: about 4 g. Fiber: about 0.5 g. Sodium: about 380 mg. Sugar: about 2 g. Remember, salt levels vary with the butter and drippings you use, so always season to taste. If tracking closely, plug your exact ingredients into a nutrition calculator.
Common Questions
Can I make it gluten free? Yes. Swap the all-purpose flour for a gluten free all-purpose blend that contains xanthan gum. Keep the cornstarch. Texture will be slightly different but still creamy.
What liquid works best when cooking the mix? Milk gives the richest flavor. Water works if you want a lighter gravy. I often do half milk and half water for balance.
Can I double the HOMEMADE PEPPER GRAVY MIX? Absolutely. Double or even triple it. Use a large bowl so you can whisk everything evenly and store in a big jar. Label it so you don’t forget what it is.
My gravy is too thick. How do I fix it? Add milk or water a little at a time while whisking over low heat. It loosens up fast. If it’s too thin, simmer 1 to 2 minutes more.
What should I serve with it? Biscuits are classic, but try crispy hash browns, chicken-fried steak, or buttered toast. For brunch, I set out a big pan of eggs, this gravy, and maybe a slice of leftover butterscotch pie for dessert. It’s a happy table.
A warm, peppery finish for every breakfast
Now you’ve got a jar of HOMEMADE PEPPER GRAVY MIX that tastes like it simmered all morning, but only takes minutes. It’s flexible, budget friendly, and great for quick meals. If you want more peppery inspiration and technique tips, you might like these reliable guides to classic gravy style, including this take on Creamy Peppered White Gravy and the simple method in this Black Pepper Gravy Recipe. And if you’re planning a full comfort spread, throw in a sweet treat like peppermint bark for later using this easy peppermint bark recipe. You’re all set to stir, pour, and enjoy.
Thanks for hanging out in my kitchen today. I hope this mix finds a permanent spot in yours. Make a batch, label the jar, and enjoy the calm that comes from knowing gravy is always just a whisk away.
Homemade Pepper Gravy Mix
Ingredients
Method
- In a large bowl, whisk the powdered milk, flour, and cornstarch until completely combined.
- Add the salt, onion powder, garlic powder, sugar, and any optional spices.
- Finish with the black pepper and white pepper, ensuring a mix of pepper sizes by cracking some coarsely and grinding some finely.
- Stir until the color looks speckled and consistent.
- Melt 2 tablespoons of butter in a medium saucepan over medium heat.
- Sprinkle in 1/3 cup of your mix and whisk for 30 seconds to hydrate the flour.
- Pour in 2 cups of water or milk and whisk constantly until the mixture thickens and becomes glossy, about 3 to 5 minutes.
- If you’d like it thicker, simmer for 1 more minute; if it gets too thick, add more milk or water.
- Taste and adjust salt and pepper as desired.
