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Solly Mack

(90,795 posts)
11. I seldom follow the equal amounts rule when making "cream" gravy.
Sun Nov 15, 2015, 11:37 AM
Nov 2015

I grew up making it and it has become something I don't think about the 'how' when preparing.

I use (roughly) 3 tablespoons fat to 1/4 cup flour. Have to stir/whisk constantly as it heats. Once it starts to bubble, about 2 minutes - add liquid. Never allow the roux to cook too long. The roux (fat/flour) is paste-like - then you add your milk and whisk. I prefer my roux to be somewhat paste-like, then add liquid.

Also, heating the milk before adding helps reduce lumps. Careful not to scold, just heat until hot to touch but not enough to burn your finger. I don't always heat my milk.

Volume. Dry measures. Pack and level.

I do follow the equal amounts rule for most other recipes.

















Latest Discussions»Culture Forums»Cooking & Baking»White sauce help needed.....»Reply #11