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My aunt in Boise said her secret to perfect gravy was a cold roux, and after my lumpy Thanksgiving disaster, I finally tried it last week.
She told me, 'A cold roux doesn't seize up when you add hot stock,' and that one tip gave me the smoothest gravy I've ever made, so has anyone else got a game-changing gravy trick?
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maryh9621d ago
Cold roux" is a genius idea. My gravy is usually a lumpy science experiment, so I'm definitely trying that next time. My only trick is to whisk until my arm feels like it's going to fall off.
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lilycraig11h ago
Right? I've had so many lumpy gravy disasters. The cold roux trick was a total game changer for me.
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the_grant21d ago
Honestly, my gravy was a lumpy mess too until I started using cold broth instead of hot.
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