This all looks awesome. But a question, why pan drippings OR roux-based gravy. Wouldn't you add pan drippings to a roux to thicken it up? That is what I do. (Along with other stuff...)
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This all looks awesome. But a question, why pan drippings OR roux-based gravy. Wouldn't you add pan drippings to a roux to thicken it up? That is what I do. (Along with other stuff...)
ReplyDeleteOne way leans more toward a pan sauce acting as a surrogate for gravy; the other way (roux) leans more toward actual gravy.
ReplyDeleteUpdates already reflected--you are on the ball, sir.
ReplyDelete