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.

Serve hot.

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