On Fri 23 May 2008 11:54:10p, Leonard Blaisdell told us...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Thanks, Serene. That's good to know. I'd have never thought white
>> sauce would freeze well. Since they're also milk based, I wonder how
>> well that might work with Sausage Gravy or Hamburger Gravy? David like
>> both and I like neither, so there's usually too much for one meal.
>> Freezing would be ideal.
>
> Using frozen gravy, thaw in the microwave or by conventional means. Heat
> by microwave or conventional means. Whip it with a spoon until smooth
> because it will be thick and chunky. If it appear too thick after this,
> add liquid. I generally prefer water at this step. Reheat until hot
> enough to eat.
> This works well with brown gravy, but I'd give it a try with white gravy
> using milk instead of water to thin it out if it's too thick.
> Give it a shot. Brown gravy works for me. I never have enough sausage or
> hamburger gravy left to experiment with, but I'm sure it'd be fine. I
> have the method in my mind for what it's worth.
>
> leo
>

Thanks, Leo!

--
Wayne Boatwright
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