When you make a brown sauce that's so good that you can't stop taste-testing it 🙈

@Carla Not quite, it's brown sauce, but it's similar

@MartinTheFirst okay, no roux?

What did you use to make it so velvety and thick?

@Carla I definitely used roux, but the secret is in the spices and cream 🤫 I use something called "grill" spice that's popular in sweden, chinese soy sauce and my secret ingredient... a teaspoon of black current jam 🥰

@MartinTheFirst that sounds delicious, but quite like a gravy, as you used a thickener. But, you know, im just an american. We call things what we want.
Like burritos being mexican food🤷‍♀️

@Carla Yeah I just like making sure we talk about the same thing ☺️ I'd call it gravy too but the definition of gravy is one without cream

@MartinTheFirst ahh...
We have gravy here, sausage gravy, pepper gravy that are basically, cream or milk based.
I put a spash of cream in most all my sauces and gravies...(most).
Your black current jam addition is something im going to steal.