Recipe said cook until golden 2-4 minutes. It probably should have specified deeply golden.
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How much are you working with? If it's a small amount, you could mix this into another batch with a roux that's more cooked. But since we have time, for the best results I'd start again. (In a pinch, though, you could also try adding a few more flavor enhancers, like soy, or a bit of sherry, to see if those help mask the flouriness.)
I will give the soy a shot, or maybe some liquid aminos. Gravy is pretty easy so starting over is no biggy. I just hate being wasteful! Thanks
Susan W is a trusted source on General Cooking.
I like your idea of liquid Caminos. It's milder and a touch sweet so you could add more and not risk an Asian flavor profile...although, Asian profile may be kind of awesome.
Yes! One of my favorite gravies on the site uses soy (the veg mushroom thyme gravy) and it's not too overpowering. And Megan, I bet that floury gravy would do well to enrich a strongly flavored soup in the future if you want to freeze + save.
Don't ask me how I know the soy can be too much of a kapow if overdone. Or..just call me "more is better". :)
Maybe I'll use it as a savory pie base
Or chicken and dumplings :)
Chicken and dumplings sounds so good right now!!
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