The pan gravy from turkey drippings creates a thick flour-based ... The flour is usually the cause of the lumps. Whisking the roux is the key to not having lumps. However, if you do get lumps ...

Since she couldn’t use burnt turkey pieces for gravy, she had to problem-solve. Luckily she’d seen enough episodes of Julia Child’s cooking show that she knew how to make a roux, that ...

add the giblet broth or turkey stock to make 2 cups. Slowly stir the drippings or broth into the roux. Add the milk. Continue cooking and stirring until thickened, 10 to 15 minutes. 5. Taste and ...

He used them to create Montage’s Cajun gravy, the backbone of the restaurant ... pasta such as penne or casarecce.) First make a roux by mixing the olive oil and flour together in a skillet ...