I love to cook, and a roast dinner is definitely one of my favorite dishes. I have an awful confession though, for some reason I have never actually made gravy from scratch and I want to do it properly for this weekend's roast. Do I really need one of those fat separator things? I'm hoping that this will be something that looks hard but is actually easy to make.
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AIBU?
Honesty Please! Does everyone make their gravy from scratch and are there any easy (cheating) shortcuts?
70 replies
Rainbunny · 20/11/2014 20:11
OP posts:
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