GGs
GF COOKING

Special occasions and family get-togethers are often celebrated with roast meat – chicken, turkey, beef, venison, and pork to name a few. Gravy is one of the side dishes often served with the meat and potatoes. Ideally, The drippings from the roast can be separated into the fat and the juice. There are special vessels for doing this. Once separated, these can be used to make gravy. However, if you don’t have the drippings from the roast or the roast was very lean and didn’t p

A Roux is the basic building block for gravies and sauces. I recommend that you read the entire recipe and the notes before beginning. Make sure you have no other tasks demanding your attention at this time. This recipe requires your full attention from beginning to end.