The gravy is simple and impressive, if I may say. It is a dressing that is made thick so it has fat and flavorful liquids with additional flavorings. In chef terms it is a beef velouté. It begins with a light and fast roux so the fat is butter, and the flavors are powders in 1/8 teaspoon increments, whatever is on hand, I like coriander, cumin, chile, but there is a whole array of things that can go in, and the liquids are wine, beef stock, and cream. It all whisks together quite quickly, and this batch is so delicious it feels a bit like cheating.
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