Today I learned that you can thicken a gravy/sauce by mixing 1 part flour and 1 part room temp butter together and whisking them in, instead of melting the butter and then mixing the flour in. Pretty cool!
Every now and then when making a gravy I don’t use enough butter/flour, and I don’t realize it until I dump the liquid into it. Normally, I’d grab another pot, melt some butter and mix the flour into it. Using this trick will allow me to not get another pot dirty.