Pepper Cream Gravy|
Black Pepper Cream Gravy
2 tb Butter or bacon fat
2 tb Flour
2 c Milk
2 tb Heavy cream (whipping)
1 ts Salt
3/4 ts Black peppercorns, freshly
In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in
the flour. Saute the flour until lightly browned. Remove pan from the
heat. Pour the milk into the pan in a steady stream, whisking constantly.
Return pan to the heat. Whisk until the gravy thickens. Whisk in the
cream, salt, and pepper. Keep warm until needed.
Recipe: Chef Robert Del Grande of the Rio Ranch restaurant, 9999
Westheimer, Houston, Texas
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini