Mary & Martha's Kitchen Recipe

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Black Pepper Cream Gravy Recipe 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

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<h1>Black Pepper Cream Gravy</h1> <h2>Recipe</h2><p> <P>2 tb Butter or bacon fat <P>2 tb Flour <P>2 c Milk <P>2 tb Heavy cream (whipping) <P>1 ts Salt <P>3/4 ts Black peppercorns, freshly <P>-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 <div><a href='http://www.maryandmarthaskitchen.com/Black_Pepper_Cream_Gravy/36229/' title='Black Pepper Cream Gravy Recipe'>Black Pepper Cream Gravy Recipe</a></div>

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