a question about gravy

cindy324 ↓

Tue, Oct 03 2006, 1:54 pm

I usually make a potroast on the stovetop, then save the cooking liquid and when I serve the meat, I heat up the cooking liquid , mix in cornstarch to make it into a thick gravy, pour over meat and reheat together.

So my question is this: I'm going to my friend's house for Yom Tov, and offered to make the roast. Is it OK to prepare the gravy with the cornstarch in advance, so I don't have to do it there, or will it get all clumpy from refrigerating it? And if it does get clumpy, will it reheat properly once poured over the meat?

Thanks!

brooklyn

Tue, Oct 03 2006, 1:59 pm

Reheating a thick gravy is tricky. I would make it there if it is ok with your host.