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re: Gravy question
Posted on 10/9/12 at 11:09 am to Count Chocula
Posted on 10/9/12 at 11:09 am to Count Chocula
Make a little roux, except stop it way short of what you would use for gumbo. Get it to about the color of peanut butter. Get your liquid up to a boil and whisk in the roux a little at at a time until it's the right consistency. Way better than straight flour.
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