On 9/22/2011 12:13 AM, Julie Bove wrote:
> > wrote in message
> ...
>>
>>
>> "Julie > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> i like a lot of sauces, except gravy on mashed potatoes, i like it on the
>>>> side but not on the potatoes, makes them watery, why that is different
>>> >from taking a forkful and dipping them makes no sense but there you have
>>>> it, Lee
>>>
>>> We only ever had gravy at Thanksgiving. I wouldn't eat it as a child. I
>>> like it now but will do without it at a restaurant because Angela can not
>>> eat theirs and I think it is easier for her when we just eat the same
>>> thing.
>>
>> I grew up on gravy, always made from pan drippings. White sauces for fish,
>> corned beef etc were made from a roux then added milk and seasonings. My
>> kids actually like the instant powdered gravies
>
> Would you believe that my mom didn't know what was in a white sauce? When I
> first moved out I learned to make macaroni and cheese from scratch and I
> loved it. At home we only ever had that Kraft stuff in a box. My mom asked
> me how to make it and I said that I just made a white sauce and added
> cheese. Yes, I know some versions are baked in the oven but when I made it
> I really wanted it fast and that worked for me. She hasn't a clue what was
> in a white sauce or how to make one.

I never learned to make a white sauce either, largely because I never
saw my mother make one.