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 don’t want the extra flavor of a roux.
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Executive editor John “Doc” Willoughby shows you how...
Executive editor John “Doc” Willoughby demonstrates...
Executive editor John “Doc” Willoughby demonstrates...
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