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1:1 flour butter. Use a fork to mash the flour into the butter to form a paste and then add it to your hot stock or pan drippings to form a gravy. Without knowing how much stock or juices you got I can't tell you how much of this mix you'll need, however, premixing it in this way will prevent any clumping and ensure it thickens your gravy very nicely.
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# ¿ Jan 1, 2020 06:46 |
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# ¿ Apr 27, 2024 06:33 |