The gravy maker in our house usually makes the gravy by browning flour in the bottom of the roasting pan and then adding the drippings and stirring/mashing the lumps out. We'd like to try making the gravy with a roux this year . I think I read that roux is a one to one ratio of oil to flour, but then how long should I cook the roux or what color/stage should I be looking for?
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.)