Black Pepper Cream Gravy



T

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

--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/