Black Pepper Cream Gravy
Serves 6
Recipe By: Chef Robert Del Grande
2 tablespoons Butter or bacon fat
2 tablespoons Flour
2 cup Milk
2 tablespoons Heavy cream (whipping)
1 teaspoons Salt
3/4 teaspoons Black peppercorns -- freshly-cracked
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
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