Appears in Cook's Illustrated November/December 2003, America's Test Kitchen TV
Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables?
WHY THIS RECIPE WORKS
Gravy, by definition, is a thickened sauce made of meat juices and pan drippings, usually left over from a roast. But what if you don’t have a roast on hand and want gravy for some mashed potatoes or pork chops? We wanted to create a top-no...