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Old 01-23-2008, 11:19 PM   #31
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Anytime my friend. I never thought of looking for the recipe or anything. When I read this thread, that was the first thing that popped in my head. I remember getting the gravy/sauce and the wait staff telling me what it was. When I went back, I had the hardest time remembering the name of it. Anyhow, I think it went great with the potatos.

That pronunciation feature is great.... I love the Spanish language and would love to do it justice. :)
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Old 01-24-2008, 04:05 PM   #32
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When I make gravy I always add the liquid to the roux a little at a time mixing well as I go until I have added about half of the liquid. Never had lumpy gravy in my life..lol. Also if you remove the roux from the heat and let it cool a bit (about 1 min) before you add any liquid there is even less a chance of it being lumpy.
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