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- 投稿者: ゲスト 投稿日時: 2015/7/4 6:36:03
- Incorporate the reserved turkey juices (not the fat) and additional broth (or additional broth and white wine) gradually to avoid lumping. While heating through, continue to add enough broth/wine until you have reached the thickness that you want to achieve. Remember, the full thickening power of the roux will not take effect until the gravy reaches a full boil.