Here’s a clever gravy hack: Make a flavourful roux with onion and garlic, thicken it with stock, then freeze it until roast night. When serving, simply reheat and stir in any resting juices from your roast, and you have gravy ready in minutes! Get the recipe in the comments or Google “Taste ultimate get-ahead gravy”. #gravy #roast #roastdinner #roastchicken #roastpork #roastbeef | Taste.com.au

Why we brown the roux in our gravy: Browning adds a rich color and nutty depth to the gravy while also keeping it fluid for longer—perfect for dinner guests returning for seconds. This happens because the starches in the flour break down into smaller molecules, which are slower to thicken as the gravy cools. Recipe here: https://cooks.io/3B1eaMO | Cook's Illustrated