I hope someone can help with my made-ahead gravy for Thanksgiving. I made a roux, added heated broth slowly, then the remainder and simmered/whisking over medium heat for 20 minutes, but it wouldn't thicken. I continued whisking occasionally at a good simmer (not boiling) for close to an hour with no thickening.
I thought perhaps I hadn't added enough roux for the amount of gravy, so I made more roux, incorporated, but still no thickening. Now the gravy is beginning to lose the wonderful flavor it had and the liquid has been reduced by 1/2. I'm not sure I'll have enough now for Thanksgiving, and certainly don't want to add additional liquid.
Can anyone help? I've never not had my gravy thicken after adding flour. Perplexed.