Baker's Southern Style Old Country Gravy

Looking for that topping on your next meal with your fried chicken, veal or venison, or pork chops, but don't know what kind of gravy to set off the flavor properly? Well as a chef, I constantly experiment with new forms of sauces, gravies, dressings, and glazes that could make that next dish the next great hit on the customers plate. This form of gravy uses an original country recipe and fused with a modern flare and jazz that will make you want to pour it over everything!

*Ingredients*
-Serves 25 Portions-

*For Gravy mixture

1 Half Gallon heavy cream
1 Pint Half & Half
1 Tbl chicken base
5 thinly sliced pieces Applewood Bacon (Save 1 tsp bacon grease)
8 oz Roasted red pepper (Diced)
8 oz baby peas
6 oz basil (chopped)
1 oz salt
1 oz black pepper
1 oz Cayenne Pepper

*Rue*

1 cup Unsalted Butter
1 cup flour Flour

Preparation for Gravy:

1). On a sautée pan, cook off bacon on medium heat for fifteen minutes or until very crispy. Remove from heat and pan. Let dry on plate with paper towel. Make sure to save the bacon fat for the gravy mixture.
2). Take all the rest of mixture and place on low heat in a pot for twenty minutes, stirring constantly..
3). Now it's time to make the rue, so grab another sautée pan and get your ingredients ready.
4). Melt down butter on low heat for five minutes. Take off heat and pour flour slowly stirring constantly as not to let rue acquire lumps.
5). After gravy mixture has reschedule a boil, remove from heat, waiting two minutes, then begin to slowly mix rue with cream mixture, stirring until it has become desired thickness.
6). Serve.

Now you have Baker's Old country style gravy with that special flavorful twist. Explore the different possibilities of dishes you can place your new gravy on, I guarantee you won't be disappointed in most selections. Have a fun time and thank you for checking out this recipe.