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Jaydog..from a chefs point of view the roux would make a "better" gravy. As with all starch thickeners...they have to be "cooked" to get rid of that flour taste. Arrowrrots advantage is the lower temp it takes to thicken a liquid. Im curios now, im going to have to try this and let you know how I make out. The cornstarch and water(liquid) would be called a slurry, while a roux is fat(butter) with flour.
 
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