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Posted on 11/13/18 at 11:15 am to bdevill
quote:
You don't know how to make a gravy without adding roux.
I make some form of rice and gravy just about every week. never use a roux or slurry.
I have this weird ability to make different types of gravies and not think I'm a gravy master because I can make the easiest one.
Posted on 11/13/18 at 11:17 am to bdevill
How about tossing a diced potato in the mix? Flavor AND thickening. Yay for taters!
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