Roux is generally the key to a thick gravy. But Gordan Ramsay's recipe has no roux in it all; instead, he uses fresh tomatoes ...
If you're making gravy from scratch, you can thicken it with a roux, a slurry, or Wondra flour. While a roux is typically made at the beginning of the gravy-making process, a slurry or Wondra flour ...
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