Black Pepper Cream Gravy
Saved in 5 recipe boxes and 3 cookbooks
|2||tablespoons||butter||or bacon fat|
|2||tablespoons||heavy whipping cream|
|¾||teaspoon||black peppercorns||freshly cracked|
In a saucepan over medium-high heat, melt the butter/bacon fat.
Whisk in the flour.
Sauté 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.
First published: 1996-01-27 last updated: 2015-01-26