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Gravy darkens when you add sugar.

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Roast the meat (runderlap or chicken or similar), turn on the heat slightly, sprinkle 1 to 2 teaspoons Buisman on the sides of the pan, add heated water, running after and hour meat and tasty browned your meat and tasty brown gravy.

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I make gravy for a long time. When the sauce is ready, I pour it into an ice bag and freeze it. So I can get out jus a day

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Do not add water when cooking meat, but the water from the potatoes, the gravy (while cooking the potatoes) is then automatically aligned and you do not need a binder.

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