In article >,
Ward Abbott > wrote:

> Why does everyone have horror stories about making gravy? We all know
> how to make a perfect béchamel sauce which is the basic, classic sauce
> technique.
>
> I hear these "MIL" stories and I can't comprehend WHY gravy continues
> to be an issue.

It's not an issue for me... I don't make Roux'.

I use arrowroot most of the time. Perfect gravy every time. ;-)

Corn starch works too, but not quite as well.

I'm allergic to wheat.
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Peace, Om

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