On Sun, 10 Jul 2011 14:40:54 -0700, "Kent" >
wrote:

> What do you do for gravy? Do you make roux with the remaining fat and brown
> granules, and from that a gravy? We've always just relied on the au jus.

I use my fat separator to separate fat from jus. Of course there's
always a little fat in the jus, which I think it's just enough to make
a good gravy. I use a slurry of flour and water and add it to the jus
(with a couple drops of Worcestershire added to the resulting gravy).
I always use the fond and never strain my gravy because I like a
rustic/provencial/home style, not a characterless restaurant style.

--

Today's mighty oak is just yesterday's nut that held its ground.