Black Pepper Cream Gravy

Yield: 6 servings


Ingredients
2 tb Butter or animal fat
2 tb Flour
2c Milk
2 tb Heavy cream (whipping)
1 ts Salt
3/4 ts Black peppercorns, freshly -cracked

Instructions
1. In a saucepan over medium-high heat, melt the butter/animal 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