Black Pepper Cream Gravy

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Title: Black Pepper Cream Gravy
Yield: 6 Servings
Categories: Condiments, Desserts


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