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Cream Gravy


  • 2 tablespoons all-purpose flour
  • 1 cup finely chopped onion
  • 1/2 cup finely sliced green onions
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon Emeril's Original Essence
  • 2 1/2 cups milk


  • To make the gravy, carefully pour out most of the hot oil from the skillet, leaving the crumbly bits on the bottom. Add the flour to the skillet and cook it, stirring, with the crumbly bits and oil for 3 to 4 minutes. Add the onion, 1/4 cup green onions, salt, pepper and Essence and saute until vegetables are tender, about 4 to 5 minutes. Whisk in the milk little by little, until thoroughly combined. Cook until the sauce is smooth and thickened, about 5 to 10 minutes.