thesongthatilike
Cook
My mom used to make a gravy with the potatoes. I'm not sure what the ingredients are, but seems like it has milk in it. Anyone have any idea?
Okay, so it's kind of like a paste that you then add to other liquids?
Even better, Katie. (You know me well, huh. I'm one who needs the exact measurements or it scares the heck out of me!) Thanks so much for this.For 2 cups of liquid, I usually use 3 tablespoons butter and 3 tablespoons flour. Melt butter, stir in flour and cook, constantly stirring, until the butter and flour are incorporated. Add liquid gradually, stirring constantly, until all liquid is added. Now, continue stirring with a whisk until the mixture comes to a boil. That's when you will have the full thickness of your mixture.
For real, Uncle Bob? Can I use this and it wouldn't be a total travesty??? Because if you say it's OK, I'm going for it. A true southern gentleman like yourself would never lead a lady astray when it comes to gravy, right?
For real, Uncle Bob? Can I use this and it wouldn't be a total travesty??? Because if you say it's OK, I'm going for it. A true southern gentleman like yourself would never lead a lady astray when it comes to gravy, right?
For 2 cups of liquid, I usually use 3 tablespoons butter and 3 tablespoons flour. Melt butter, stir in flour and cook, constantly stirring, until the butter and flour are incorporated. Add liquid gradually, stirring constantly, until all liquid is added. Now, continue stirring with a whisk until the mixture comes to a boil. That's when you will have the full thickness of your mixture.
Goodweed of the North said:UncleBob; Do you add your roux straight into the liquid?