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9 Ways to Thicken Gravy
Watery gravy is not at all appetizing. I like gravy to be thick and not run all over my plate. However, I also don't like my gravy like paste. I am eating food and not hanging wallpaper.
You can thicken most sauces and gravies with some sort of starch. Several of the common starches are listed above along with some uncommon starches. Everyone has their own favorites and often it is just a matter of preference. The key is choosing the right thickener and adding it the right way.
While you can add a thickener directly to your gravy, often times you will end up with lumps. There are several things that you can do to prevent lumps including whisking constantly when adding a thickener.
The easiest method to thicken gravy is with a slurry. Mix cornstarch into a small amount of cold water or stock and then whisk this into a simmering sauce. This will cause your gravy to thicken instantly. You can use this same method for most starches but be careful not to use too much or overheat the sauce. Too much heat will cause your sauce to thin out considerably.
For a medium-thick sauce or gravy, add about 2 tablespoons of flour per cup of liquid. If using potato starch, arrowroot or tapioca, use about half as much. If you're using cornstarch, use about 2 to 2 1/2 teaspoons per cup.
NOT SO COMMON THICKENERS
Instant mashed potatoes – dry
THE PERFECT WAY TO THICKEN GRAVY
Make a Roux
While making a roux is the most time consuming, making a roux of Olive, flour plus salt & pepper to taste is way to thicken gravy and have it still taste amazing. As bonus, there will be NO lumps.
EMERIL'S ROUX: In a saute pan, add 1 cup of oil. When the pan is incredibly hot, whisk in flour. Then reduce the heat. Season with salt and pepper. Stir the mixture constantly for 30 minutes or dark brown in color with a nutty aroma. Remove from heat.