On Wednesday, November 18, 2020 at 4:15:44 PM UTC-5, wrote:

> Or you could just be lazy and use a cornstarch slurry.
>
> --Bryan

That's what we prefer anyway. I've tried a roux a couple of times and it just didn't
suit us.

I must say, it was a revelation to see someone pay so much attention to gravy. I
don't care much about gravy one way or the other, and I make it only when I roast
a bird. I suppose my pot roast has a roux gravy, since I throw in a little flour
after cooking the aromatics and before adding the liquid.

I do reduction sauces fairly frequently, though.

Cindy Hamilton