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The Test Kitchen: How to Thicken Gravy - Gourmet Magazine

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Uploaded by on Nov 25, 2008

Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy. Use the latter method when you dont want the extra flavor of a roux. Get the recipes: http://www.gourmet.com/magazine/2000s/2008/11/kitchen-notebook-gravy-primer

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  • what is the ratio of flour to butter to liquid ?

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