A message from our CEO about the future of Stack Overflow and Stack Exchange. Read now.

New answers tagged


You can make a roux with any fat. Olive oil will certainly work. There are also other methods for thickening a gravy, such as the addition of cornstarch or arrowroot.


As mentioned above, almost all heavy creams (ie whipping creams) have emulsifiers (gums) that keep the cream from separating (ideal for making whipping cream). I just made a batch of cultured heavy cream and found that my kitchenaid stand mixer was not able to churn the cream enough to separate it...It mixed and mixed and mixed without any separation...I ...

Top 50 recent answers are included