In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:

> Oh pshaw, on Fri 03 Nov 2006 07:18:40p, Ward Abbott meant to say...
>
> > 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.
>
> Most, but not all, of the technique of making a béchamel (white) sauce is
> applicable, but there are other factors. Drippings vs. pan juices, knowing
> the difference and how to separate them; the "browned bits" that need to be
> scraped from the roasting pan, a well-seasoned stock, etc.
>
> A béchamel does not a Thanksgiving gravy make.
>
> Having said that, I have absolutely never had a problem making gravy for
> fowl or other meats, and I don't understand the issue either. If one is a
> good basic cook, it should be an easy thing to master.

I imagine the main issue is incorrectly made roux' that makes a lumpy
gravy? I dunno, it never happened to mom, nor me.
--
Peace, Om

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