On Sunday, October 23, 2016 at 8:11:09 AM UTC-5, Gary wrote:
>
> Also consider this sometime if you're making a gravy to put on
> something. I also let the roux brown a tiny bit (it enhances the
> flavor). More importantly, I don't add all milk. I like to add chicken
> broth to replace some of the milk. I usually mix in 2/3 chicken broth
> and 1/3 milk. Try it.
>
>
Several years ago a company took over our work cafeteria and the
manager and chef were both from far, far north. First breakfast they
prepared sausage gravy was on the menu, (sausage gravy is pretty much
on every breakfast menu here) I got a bowl and a biscuit, paid for it,
and went back to my department. It was sausage chicken gravy, as in
made with chicken broth. It was horrible on biscuits when you're
expecting good old milk gravy and sausage. BIG disappointment.