Velvet Gravy

2 Tbsp. oleo
3 Tbsp. flour
2 c. milk
2 egg yolks
white pepper
salt
pinch of tarragon
dry chives or file

In small saucepan, melt butter and combine flour at low heat. Cook for 2 minutes. Be careful not to discolor. Add milk slowly; stir until combined well and simmer until thickened, stirring occasionally. In separate bowl, beat eggs with wire whisk. Dribble half of gravy over eggs while beating vigorously, then add other half of gravy; whisk until smooth. Pour back into pan and cook on low heat. Add salt and pepper to taste. Tarragon, chives are optional but if used should be added now. Good with steamed vegetables or serve on biscuits.

Jeff Edwards
Lovis' Son