The situation is this: chicken gravy made from pan drippings, homemade stock, splash of white wine and cream, with a roux made with flour and chicken fat. Should be great, right?
It's thin and after it cooled sort of separated.
Is there any way to rescue this?
Look below the mint-infused cookies to the roasted strawberries
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)