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Chapter:Cooked Sauces, Gravies, and Thickening Tips
Section:Thickening Tips
Recipe:Speaking of Gravy
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Speaking of Gravy
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Speaking of gravy, I've made gravy using kuzu root or arrowroot instead of
cornstarch or flour, in a mix of pan drippings and broth. These gravies need
to be made immediately before serving, as they will turn gummy if left to
sit for too long. Arrow and kuzu root starch needs to be mixed with a few
Tbs. cold water before adding to a hot liquid.

By Stacie Tolen. Posted to the PaleoRecipe Mailing List, Nov. 2001