But, if you are armed with a little gravy-making knowledge ... broth or other liquid. Add the liquid to the pan, and bring to a simmer while scraping the brown bits from the bottom of the pan ...

until the roux turns a nutty brown color, 2 to 3 minutes more. While whisking constantly, slowly pour in the 2 1/2 cups ...

Slowly pour separated liquid into ... position on turkey gravy: He goes dark with the roux, patiently stirring flour and butter together until it takes on a coffee-brown color and an intense ...

Just wipe it clean so your gravy is clear and smooth. » 1 to 2 teaspoons Kitchen Bouquet or other browning agent, or caramel food coloring (optional) Strain solids from cooking liquid and skim fat.

Add the stock little by little until the roux thins to a liquid state, then combine the two elements in their entirety and simmer on the stovetop until the gravy ... is golden brown, about 2 ...

Making breakfast gravy is composed of two key stages: the browning of your sausage ... you won't give the flour enough time ...

If you do realize that your gravy has set up into a solid block halfway through dinner, it's not the end of the world. Just scrape it back into a pot with a little extra broth or water and heat it up ...