Heat a large skillet over medium heat.

Add and melt butter completely. Make sure it doesn’t brown.

Add the flour to the melted butter and stir with a whisk to combine. Use a wooden spoon to break up any clumps.

Whisk the butter and flour combination (the roux) for 3-4 minutes over medium or medium-low heat to cook out the raw flour taste. Again, don’t let it brown or your gravy will be brown rather than white.

Slowly add a little milk to the flour mixture while whisking (about half a cup).

Continue to slowly add milk while whisking and stirring.

Season with black pepper and salt. (Adjust how much salt to taste if needed)

Simmer over medium low heat for five minutes or until thick, whisking often to prevent burning.