Black Pepper Cream Gravy

Discussion in 'Food and nutrition' started by Terry Pogue, Jul 5, 2007.

  1. Terry Pogue

    Terry Pogue Guest

    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

    http://www.terrypogue.com

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