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when you are making your roux..you can good it to vary shades....deeper rouxes don't thicken quite as much as lighter ones...but the bring depth to the flavors and are good for dishes like gumbo etc
Yep. But the post I was referring to talked about fat free gravy. No way to make a roux without fat.
The flavor from gravy comes from meat, whether it is from giblets, pan scrapings, pan drippings, etc. It's from beef, pork, lamb, poultry, wild game. There is no such thing as fat-free gravy, there will always be some fat in gravy. Real gravy is made from scratch & does not come from a jar, can or package. Extra fat, such as from butter, is not needed in gravy making. Extra fake meat flavor, such as boullion or beef or chicken broth from a can, is also not necessary & adds too much salt, which is unhealthy. Stick with basics. Try seasonings like Mrs. Dash. Use a little sauteed fresh garlic & onion in your basic broth.
But usually to covertly shorten the life span of your husband...or
to make him unattractive to other women?
Or to make your husband fat, lazy and tired so you
can stay up late and watch your own TV shows in peace?
To dip bread in, pour over turkey or meatloaf for added deliciousness.
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