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Oct 27, 2010 in Food Network Community Toolbox on Food Network

To bjsdeepblue: you have to make sure to scrape the bottom of the pan as you are stirring your gravy, before it starts to thicken up. I've found I get best results by using a whisk at first, just to break up the lumps of roux, then switch to a wooden spoon, stir constantly, and keep scraping the pan bottom - that's where the gravy will start to...

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