I couldn't salvage this. My suggestions are: do use milk instead of water to dissolve the cornstarch. Do not add more than the smallest amount of poultry seasoning before you TASTE it. Be clear what seasonings are already in your bullion or stock before you add any salt or pepper, spice, etc. For gravy makers, as usual, just add the cold milk/cornstarch in phases until you like the consistency. The consistency is fine. The flavor is not to my standards. If you like the traditional taste of gravy, I do not recommend this one. Yes, this is much easier than pan gravy, but I did not care for it at all.
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I couldn't salvage this. My suggestions are: do use milk instead of water to dissolve the...