Jams & Jellies
and
This & That

Jalapeno Cream Gravy

1 tablespoon butter
1/2 cup onion, diced
1 teaspoon garlic, minced
2 large jalapenos, sliced
2 cups heavy cream
1/4 teaspoon black pepper
1 teaspoon salt
1 pinch cayenne
**1/4 cup roux (recipe below)

Melt butter and saute onions
and garlic 2 to 3 minutes
over medium flame.
Do not brown.
Add jalapenos, cream and
seasonings and cook until
onions are soft.
Whisk in roux, taking 
care to dissolve any lumps.
Cook 3 to 6 minutes until
the starchy taste disappears
and gravy is thickened.
Taste and adjust seasonings.

**blond roux
Equal parts unsalted butter
and flour, cooked for 5
minutes over medium heat
until blond colored but not
browned.

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