Categories: Condiment, Toppings 
      Yield: 6 servings 
  
      2 tb Butter or bacon fat                 1 ts Salt 
      2 tb Flour                             3/4 ts Black peppercorns, freshly 
      2 c  Milk                                     -cracked 
      2 tb Heavy cream (whipping)          
  
  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