The best you simmer gravy, the thicker it will become, and it’s accessible to end up with a thick, buttery gravy. The fix actuality is cool simple: barrel in a little added borsch or baptize until it’s attenuated to the adapted consistency.
“Taste and acclimatize your seasonings so you don’t adulterate them,” says Shannon Norris, Taste of Home senior aliment stylist. You don’t appetite a banal gravy!
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