How do you make really good, lip smacking gravy? some people do it really well, and others had better leave it to the people who do it really well... I was wondering if there are any secrets about making gravy that are worth while knowing?
I don't know, but the best gravies I've had always were from the drippings of a long-cooking roast or turkey. I think fat, combined with the juices that exude from the meat, is the key here.
