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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

-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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