Title: Black Pepper Cream Gravy
Categories: Condiment Toppings
Yield: 6 Servings

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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