| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Condiments, Desserts |
6 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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