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

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