On Sun, 23 Oct 2016 17:10:59 -0700 (PDT), "
> wrote:

> 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.

A broth based white sauce is called velouté. It's one of the five
sauces of French cuisine that were called the five "mother sauces" by
Auguste Escoffier, but I can understand why you were disappointed.
http://www.foodnetwork.com/recipes/e...ce-recipe.html



--
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