A white peppercorn gravy is a sauce made from the dripping or natural juice released from cooking meats, which is concentrated and flavored with white peppercorns. A white peppercorn gravy can be made from the dripping of any cooked protein, but is especially delicious made from the juices of, and served with, pork, chicken, or beef.

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To make a white peppercorn gravy in a pan that meat has been cooked in, the pan must be deglazed with a liquid such as stock, wine or liquor. Stir vigorously over medium heat to release of the brown bits called fond (meaning in French, base or foundation).

Allow this mixture to simmer and reduce for about five minutes. This is the time to remove any large pieces and strain the mixture through a sieve if desired.

This flavorful sauce is often thickened with a starch such as flour, corn, potato or arrow root powder. Mix a small amount of the thickener of your choice in cold water, stock, or wine to make a slurry. The liquid used to make a slurry must be cold or the starch will not incorporate properly into it and lumps will form.
 

Slowly add the slurry to your gravy mixture allowing the gravy to cook in between additions and reach it full thickening potential (We do not want to over thicken). Keep adding a small amount of slurry until the desired thickness is achieved.

Cream or butter can be added at this point to make a richer sauce. The white peppercorn gravy is almost ready to serve, adjust the seasoning with salt and a generous addition of ground white pepper and serve hot immediately.

The white pepper gives this gravy a nice, clean hit of pepper flavor without bringing other flavors to the table.

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