On Wed, 2 Dec 2009 19:01:14 -0500, "cybercat" >
wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 2 Dec 2009 15:27:47 -0500, "cybercat" >
>> wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Wed, 2 Dec 2009 02:37:11 -0500, T >
>>>> wrote:
>>>>
>>>>>Equal parts butter and flour, cook to desired color then add the stock
>>>>>and stir/whisk. It's gonna thicken nicely. I generally tend to go with
>>>>>5tbsp butter and 5tbsp flour.
>>>>
>>>> Nice gravy. The problem is - it tastes like turkey!
>>>>
>>>It's gravy with butter instead of turkey fat/drippings.
>>>
>> Butter makes it better, but it's still turkey!
>>
>I have actually done this when I ruined the chicken gravy--it is not so hot.
>Passable, but not so hot. It has no roasted flavor, for starters.
>
I know. Gravy without pan drippings and fond, is just a mere shadow
of what it could be.

--
I love cooking with wine.
Sometimes I even put it in the food.