Making Gravy
3 years ago
This should be easy. I make the BEST turkey gravy in my family using the traditional thick white sauce method. However, my chicken gravy and beef gravy are so bad the dog sometimes won’t eat it. Where do I go wrong? I am not sure. I made gravy with the juices from the last pot roast. It was better, but still nothing to write home about. My Mom makes this stuff using cornstarch (and not even flour and butter) and it tastes way better (and has fewer calories) than what I can produce with flour and butter. I am happy to use cornstarch, but how can I fix it? I haven’t made a chicken or beef pot pie in ages because I can’t make the darn gravy!
