Black Pepper Cream Gravydesserts 2 tablespoon butter or bacon fat 2 tablespoon flour 2 cup milk 2 tablespoon heavy cream (whipping) 1 teaspoon salt 3/4 teaspoon 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 |
