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

You now know how to make Black Pepper Cream Gravy! Be sure to comment on this recipe below.