Gravies and gratins

Learning to make Classic Thanksgiving food

By FAYE LEVY, YAKIR LEVY
November 20, 2014 13:46
Gratin recipe

Butternut squash and potato gratin. (photo credit: YAKIR LEVY)

 
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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.

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