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> First of all, for every cup of liquid/broth you want to use 2 T. of fat and 2 T. of flour.......Remember, as the gravy cools it will thicken a bit. I might have added too much roux... =p Thanks for the advice, I'll give it another go

In all the recipes, it seems that making gravy involves making roux (with fat and flour) then adding stock/flavouring. However, the gravy ends up tasting really powdery, like flour. Does anyone know what I'm doing wrong??? Thanks!!!