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I have a few differences from your original post, but commented by others (like the deglazing of the pan, etc).
In case someone is inspired from this and tries your recipe, I thought I would just point out that I think you meant tablespoon - not teaspoon - for the fat/butter and flour. I don't think roux measured in teaspoons will thicken much. I generally go with about 1 tablespoon each for every cup or so of gravy.
Something I've done for the past few years is to process the burnt celery/carrots/onions from the bottom of the pan and dump that mix into the gravy - helps to thicken and add flavor.
Now, back to cars.
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