I made a scrumptious gravy using chicken drippings, marsala, and cornstarch, and maybe a bit of this and that for seasonings. It was rich and thick and totally perked up my leftover roast pork. Unfortunately, I packed my leftovers for lunch the next day, and when I opened up my tub the gravy had gone all watery. I can't tolerate gluten (e.g., wheat flour), so what else could I use? Or do I need to use a different technique if I utilize cornstarch? Would love any and all tips. Thanks!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)