Experimenting

[Kaz]

Thanks Osc

[Fugitive]

Yes Osc, that used to be the way in a restaurant kitchen. Chef would make up a larger amount for a service, though of course this was butter and flour, then pinch off a piece to add to the meat juices for individual dishes and whisk in to thicken. Then cooking trends changed and chefs began to serve the reduced 'jus' but I've always prefered a thickened gravy.

Good food cooking tip there