Black pepper cream gravy
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or bacon fat |
| 2 | tablespoons | Flour |
| 2 | cups | Milk |
| 2 | tablespoons | Heavy cream (whipping) |
| 1 | teaspoon | Salt |
| ¾ | teaspoon | Black peppercorns -- freshly ground |
Directions
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
Recipe By :
From: Dan Klepach Date: 06-10-95 (159) Fido: Cooking