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Description Edit

Ingredients Edit

Directions Edit

  1. Melt butter and saute onions and garlic 2 to 3 minutes over medium flame.
  2. Do not brown. Add jalapenos, cream and seasonings and cook until onions are soft. Whisk in roux, taking care to dissolve any lumps.
  3. Cook 3 to 6 minutes until the starchy taste disappears and gravy is thickened. Taste and adjust seasonings.
  4. Blond roux
  5. Equal parts unsalted butter and flour, cooked for 5 minutes over medium heat until blond coloured but not browned.

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