Butternut squash and potato gratin.
(photo credit: YAKIR LEVY)
With the Thanksgiving turkey, most Americans serve gravy. According to Rick Rodgers, author of The Big Book of Sides, making good gravy is “no big deal – it’s just a sauce.”At his recent gravy-making demonstration at Melissa’s Produce in Los Angeles, Rodgers said that gravy, like many sauces, begins with a roux made of fat and flour that are cooked together. The first rule for making good gravy is to measure the ingredients – use 1½ tablespoons of fat and 1½ tablespoons of flour for each cup of stock.