turkey gravy roux

Cornstarch or flour to thicken the sauce?

All turkey sausage recipes call seems to make a roux of flour and butter, then add your stock / drippings. I burned the roux before or not cooked long enough for the sharp flavor sauce. And there is the possibility of lumps. Thickened with starch Corn is easier and more foolproof, but the taste so good?

Everything will be fine, but with corn starch, accidentally can add too much, then you need more liquid to thin it. If you do end with cornstarch, mix with water first, with a whisk and make a slurry, this will prevent be grouped. You may have had problems with roux in the past, but it's definitely the way forward. Much better flavor. The best advice I can give to make a roux is not leaving skillet for even a second. Roux is a demanding mistress. Half butter, half the flour. Completely melt the butter first and let it sizzle. Add flour and begin to mix with the whisk immediately. Keep moving. Let it brown a bit and then enter s Amalio part of the shares, mix and when it gets thicker add a little more and so on. Keep moving the mixer and do not smooth. Much better flavor. Also you can impress your friends and annoy your enemies. Good luck, and Happy Thanksgiving.

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