When we were first married, I had trouble making gravy and white sauce. Too many lumps.
After we got our first microwave in the 1980's I could finally make white sauce.
Gravy was another story. And now, and for many years, there are little packets at the grocers that say "Gravy" or "Country Gravy" or "Sausage Gravy."
They work great.
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I still like to make my own, and if we have company and it is lumpy gravy I just put it through a strainer! I wait for just about a boil and then add my thickening I uses corn starch and add it slowly and wish away until it boils and is thick:)
ReplyDeleteI needed you as my cooking teacher!
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