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Ingredient: Roux
Roux is a French word and refers to a combination of a lipid (fat or oil) and flour and is a key ingredient in, probably, thousands of dishes involving some sort of sauce. Roux is the thickening agent in Mornay sauce (the basis for mac-n-cheese), brown sauce (beef or turkey gravy), and, though it isn’t obvious, beef stew.
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
GRAVY !!!!!!!!! Heh, you mentioned gravy.
xo, Biggles