Learn how to: Make Great Gravy from now on!
Do you skip making the gravy from scratch for that holiday meal because it is lumpy, too salty, runny, too thick, etc? You are not alone. Millions of jars/cans/envelopes of gravy are sold in the US each year. Yet, it is truly easy to make flawless gravy at home, in minutes. It is one of the best ways to remove extra additives you can’t even pronounce and salt from your food. Learn from Chef Valerie to make two popular styles of gravy. White Gravy (think sausage gravy and biscuits) and classic Brown Gravy. We will be mastering how to make a roux as the base, and then the gravy in this session. From there, discover how you can adapt each one to your tastes.
$25
To register online, click the link and scroll down to the calendar of classes, click on the desired title. To register by phone, call 231-740-4065; or, email at ICan@artcookery.com