Yield: 2 cups
o 2-1/2 tablespoons cooking oil (Canola oil recommended)
o 3-1/2 tablespoons flour
o 2 cups milk
o 2 jalapeno peppers, chopped fine (remove seeds and membrane to lessen heat)
o salt and white pepper to taste (black pepper may be substituted)
1. Add the cooking oil to a medium sized saucepan over medium heat.
2. Add the chopped jalapeno peppers, stir and cook just a couple of minutes until the peppers are slightly softened.
3. Make a roux by whisking in the flour a little at a time until a thin, foamy paste develops. There should not be any visible liquid oil or lumps of flour showing. You may need more of less of the flour or oil called for. Cook until the roux is a buttery pale color.
4. Slowly add milk, whisking vigorously. Bring to a boil and simmer 2-3 minutes as gravy thickens. The sauce should be thick enough to coat the back of a spoon.
5. Whisk in salt and pepper to taste.
NOTE: Obtaining the proper thickness of the gravy requires attention. Add the milk to the roux a little at a time while stirring and watching the thickness of the gravy. You can NOT add oil or flour at this point (will result in lumps or oily gravy). The longer you cook the gravy the thicker it will get. Be aware that the gravy will thicken a little more when removed from the heat and it cools.