Saturday, November 14, 2015

Kitchen Intuition: Gravy (velouté sauce)

In doing my planning for this year’s Thanksgiving, I’ve discovered a couple of things about gravy. One is that a lot of people are intimidated by the idea of making gravy. The other is that my thinking about turkey gravy has been misguided for a while. I've had it in my head that it can only be made once the turkey is out of the oven, and that has led to some lackluster results.

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