OK, you’ve talked me into a roux - for the holding power.
I want to pre-make this and bring to the function and keep hot. I got to get out of here at 4pm and the dinner is @6:30.
Do you think the roux will hold up better?
Would it be OK to ‘roux-it-up’ 2 hours before - then re-heat?
I figure I could add roux or loosen it up with stock right before it goes out - decent plan or no?
Thanks again, never thought I’d be making gravy for 70-lol
I reheat my gravy all the time, I just do it slowly on fairly low heat and stir it frequently until it is hot again. I always freeze any leftover gravy we aren’t going to finish up in a day or two in freezer containers, so if I want gravy for something mid week when I don’t want to spend a lot of time in the kitchen, I can just take it out of the freezer the night before or in the morning and then warm it up while our meat is cooking for dinner that night. It always tastes just as good to us the second time around.
From the sound of things, I definitely think roux is the best way to go.
I’d roux it as soon as you get the flavor profile you want.
It should hold up.
If everything is done right, you’d only have to reheat it, but if it is too thick you can thin it out with stock.
You sound like you have a good plan and know what you are doing, so just trust your instincts and you’ll be good.