Black Pepper Cream Gravy
Yield
6 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
or bacon fat |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
black peppercorns
freshly cracked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
or bacon fat |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
black peppercorns
freshly cracked |
|
Directions
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.
