consistency.
measurements may vary based on how much oil was originally used. in any case, don't give up. gravy is not an exact science and takes some practice. and sometimes, the mistakes taste amazing too!
when coating raw meat with flour, does leaving it for a period of time make the flour 'disappear'?
how to make red wine sauce?
can you estimate how long it takes to reduce a liquid?
how can i reduce the fat in a white wine and parsley sauce?
how can i make this wine and bacon sauce into a thick liquid? 