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melt raw butter in a pan then add flour to it. It should look like wall paper paste almost kinda thick but not like cement. Add a little bit of the unthickened gravy liquid to it and stir it till it becomes smooth. Repeat the proccess until you have a mixture that looks almost like cream soup. Add half of this to the gravy liquid stirring constanlly till it's mixed well. If it's thick enough for you keep the flour and butter mixture in the fridge till the next time you need it. If it's not simply add more and repeat the steps till you have the gravy you want.
What else can I help you with?
What is a use of a sieve?
the use of a sieve is to get rid of lumps =D
What are boils from?
Boils are painful lumps full of blood or other fluids. Boils come from the skin's inability to rid it's surface of excess moisture.
You have been injected with intralesional steroids in your face to get rid of some lumps you have an atrophy a big hollow in your cheek as a result Is this atrophy permanent Is there any cure?
no
Why are most commercial flour are sifted before they package and sell it in store?
Flour is (or should be) sifted for two reasons, to remove impurities and debris like clumps and small rocks, and to aerate the flour and help it to rise slightly better. Both of these give the product a smoother and softer texture.
What is green custard?
mint custard
Does Zac Efron like custard?
Who doesn't like custard everyone likes custard!
Do monkeys eat custard?
do monkeys eat custard?: some monkeys like custard and some dont. i tried it by leaving some custard outside
Does custard powder explode?
The basis of custard is cornflower and egg there are are no nuts in traditional custard,
How do you get rid of sandy consistency of our custard?
To eliminate a sandy consistency in custard, ensure that the sugar is fully dissolved before heating by mixing it thoroughly with the eggs. Strain the custard mixture through a fine sieve after cooking to remove any undissolved sugar or coagulated egg proteins. Additionally, avoid cooking at too high a temperature, as this can cause the eggs to curdle, leading to a grainy texture. Finally, ensure proper temperature control and stirring during the cooking process to achieve a smooth, creamy custard.
What is chocolate custard?
chocolate flavoured custard? :D
Is custard powder and custard flour the same?
Yes.
What is the scientific name of custard?
Custard does not have a scientific name.
