First, make enough roux for the amount of gravy you’ll be serving (or make a bigger batch if you’ll be using it for other soups and sauces; it’s easy enough to break apart after freezing).
To keep our challah tender and extend its shelf-life, we borrow the water roux technique known as tangzhong that’s used to make fluffy Japanese milk bread.
I made Ree Drummond's chicken pot pie recipe and compared it to my mom's. The crust on Drummond's chicken pot pie ended up soggy, and the filling was quite soupy. In comparison, the crust on my mom's ...