Step 1

Melt butter over low heat in a small saucepan. Add flour and combine. Add ¼ tsp salt and around 10 grinds pepper.

Step 2

Stir until the flour is about the color of peanut butter and smells nutty. Add ½ of the milk and increase heat to medium.

Step 3

Allow to come to a simmer, stirring constantly to avoid sticking. On the first run, the gravy is likely to nearly seize, be ready with more milk.

Step 4

Add milk by quarter or half cups until gravy has thickened considerably. If using a whisk you’ll know the gravy is ready when drawing the whisk through the gravy leaves “tracks” from the wires that remain visible for at least 5 seconds.

Step 5

Add at least 10 more grinds pepper and another pinch of salt, to taste.