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.