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Cream Gravy, it's not just another sauce...

At least not in Texas. A good gravy can make a mediocre dish worthy, and bad gravy can trash your best efforts, but here in the great State of Texas, gravy is more like a calling card, a whole food group in and of itself. Personalize it with your own blend of seasonings, add meat, use drippings from whatever meat you are serving, or as I have done here, add a little spice with fresh onion and jalapenos, punch it up with some minced garlic, if you'd like. Whatever you do, the secret to good gravy is patience. Whisk constantly while forming the roux, and keep stirring while you add the cream to avoid lumpy gravy. Nothing's worse than lumpy gravy! Well, except maybe no gravy at all. Lastly, be sure to allow it to cook long enough to thicken adequately. If it gets a little too thick for your biscuit, you can always thin it down a bit with a little more cream. Bon Appetit!

Jalapeño Cream Gravy

Ingredients: 2 T Unsalted Butter

2 T All Purpose Flour

¼ C White Onion, minced

¼ C Fresh Jalapeños, seeded & minced

2 C Heavy Cream, Milk or Half & Half Instructions: 1. In medium saucepan over medium heat, melt Butter. Add Flour and whisk to create a roux, blending until smooth, about 1 minute.

2. Add Onions & Jalapeños and whisk another minute.

3. Add Cream, Milk or Half & Half, Salt & Pepper and continue to stir as it thickens.

4. Continue to cook until reaches desired consistency, adding more liquid if it becomes too thick.

5. Pour generously over Chicken Fried Pork Chops, Chipotle Mashed Potatoes, Chicken Fried Steak or Chicken, or even a fresh slice of white bread!

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