Quote:
Originally Posted by Fire Me Boy!
I've been cooking for many, many years, and it's been in 2012 that I've finally mastered it and can make gravy consistently well. The roux you start off with is the key.
The wife made a roast last week, and I used the drippings to make the best beef gravy I've ever done. In addition to the drippings, I added some more beef broth, red wine and fresh thyme. It was damn tasty. Made me wish we had some bread to sop up the gravy with.
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Yup. Alton Brown taught me about the roux. Use it all the time now. Always works.