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How To Thicken Gravy: Expert Chef Step-by-Step Guide (2024)

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Hi, I’m a pro chef who loves sharing gravy-thickening tips. Would you like to make your gravy just right, every time? This guide is for you. It’s perfect for your favorite foods or a holiday meal. I’ll teach you easy ways to make thick, tasty gravy.

Ever asked yourself what’s the secret to perfect gravy? I’ll share some game-changing answers. You’ll soon be a gravy pro, impressing everyone you know.

Key Takeaways

  • Mastering various gravy thickening methods, including reducing, simmering, and using thickening agents like cornstarch and flour.
  • Understanding the common reasons for thin gravy and how to troubleshoot issues like lumps or excessive saltiness.
  • Exploring alternative thickening options, such as arrowroot powder, tapioca starch, and pureed vegetables.
  • Selecting the right cookware, from frying pans to stockpots, to ensure successful gravy-making.
  • Leveraging expert tips for seasoning and storing leftover gravy for future use.

Understanding Gravy

Gravy is a tasty sauce from cooked meats’ juices, like chicken or beef. These juices mix with broth, stock, or other liquids plus seasonings. The result is a creamy sauce that makes meals better.

What Is Gravy?

Gravy is a key part of many meals, making them tastier and more complete. It’s made with the juices and fat from cooked meats. This mixture is thickened and mixed with extra liquid, creating a flavorful sauce.

Reasons for Thin Gravy

Gravy might end up thin for several reasons. Not using enough thickening agents, overcooking, or not simmering it long enough are common mistakes. Also, too much liquid can make it thin. Learning these problems helps make perfect gravy.

Reducing and Simmering Gravy

The easiest way to make gravy thicker is to let it simmer on the stove. Start by using any meat drippings you have in a saucepan. Heat them on medium-high.

Next, add about 1 cup of broth or stock. Let everything gently simmer, stirring every now and then. Keep at it until the liquid is at least one-third less.

This will make your gravy thicker and full of flavor. Be patient. Let the liquid go and thicken up just right.

Thickening Gravy with Cornstarch

Cornstarch is a great, efficient way to thicken gravy. Mix 1 tablespoon of cornstarch with 1 to 2 tablespoons of water. Whisk it until smooth. This mix goes into the hot gravy. You whisk it in until it’s as thick as you want. Cornstarch is gluten-free. It needs less than flour to thicken the same.

Creating a Cornstarch Slurry

Mix a slurry of cornstarch with water first. Then, pour it slowly into the simmering gravy. Keep whisking. This way, it thickens the gravy fast. If the gravy is not thick enough, add more slurry. Do this a little bit at a time. And remember, too much cornstarch makes gravy like gel.

Incorporating the Slurry into Gravy

Start by making a slurry with cornstarch and water. Next, pour it gradually into your hot gravy while whisking. You’ll see it thicken right away. Add more if needed, but go slowly. You don’t want the gravy to become too thick. Cornstarch turns it into a jelly if you use too much.

Thickening Gravy with Flour

Another way to make gravy thick is by using all-purpose flour. Like with cornstarch, start by making a flour slurry. Mix 2 tablespoons of flour and 2 tablespoons of water until smooth. This flour slurry is then slowly added to the simmering gravy while stirring. Keep adding and stirring until you get the consistency you want. You use twice as much flour as cornstarch because flour is less powerful at thickening.

Making a Flour Slurry

Pour the flour slurry into the hot gravy slowly, and whisk it well. This prevents lumps. The flour needs a minute or two to start working. Keep adding slurry, one tablespoon at a time, until you like how thick the gravy is. Just remember, using too much flour can make the gravy look and feel funny.

Adding Flour Slurry to Gravy

Pour the flour slurry into the hot gravy slowly, and keep whisking. This helps avoid lumps. Let the flour cook for a minute or two to thicken the sauce. Add more slurry, one tablespoon at a time, until the gravy is as thick as you prefer. Watch out for using too much flour, or the gravy could be too sticky.

Alternative Thickening Agents

Looking for something gluten-free to thicken gravy? Try arrowroot powder. It’s like cornstarch but makes the gravy shiny. Mix 2-3 tablespoons with water to make a slurry. Then, stir it into your gravy until it’s thick.

Tapioca Starch

Tapioca starch is also gluten-free and great for thickening gravy. Just whisk 1 1/2 teaspoons into your hot gravy. It makes the gravy smooth and soft. Plus, it won’t change the taste.

Potato Starch

Don’t forget about potato starch for a gluten-free gravy fix. Mix 1 tablespoon with water to make a slurry. Then, stir it into your gravy. It makes the gravy thick without changing its taste.

Pureed Vegetables

Want a natural way to thicken your gravy? Blend 1 cup of liquid with cooked veggies. Use vegetables like potatoes, parsnips, or carrots. This not only thickens the gravy but also adds flavor.

how to thicken gravy

Gathering Materials

To thicken gravy, you’ll need some kitchen stuff. Get drippings or pan juices (about 1/2 cup). Also, have a thickening agent like cornstarch or flour ready. You’ll need broth or stock too, around 1 cup. Don’t forget a mixing bowl, a whisk, and a saucepan. A fat separator helps remove extra fat. Make sure to have all these before starting.

Heating Drippings

First, put the drippings in a saucepan over medium heat. If you have a fat separator, use it to remove fat from the drippings. If not, skim off fat with a spoon. Heat the drippings gently, and don’t let them burn.

Creating a Thickening Slurry

To thicken the gravy, make a slurry with cornstarch or flour. For cornstarch, mix 1 tablespoon with 1/2 cup of ice water. For flour, use 2 tablespoons of flour and 2 tablespoons of water. The aim is to get a smooth, lump-free paste.

Adding Slurry and Broth

Pour the slurry into the saucepan with the drippings, whisking all the time. At first, the gravy will seem thin and cloudy. But, as it gets hotter, it will thicken. Keep stirring and add the broth or stock slowly. Adjust the thickness as you like. If it’s still too runny, add more slurry until it’s right.

thickening gravy step-by-step

Fixing Gravy Issues

If you find lumps in your gravy, here’s what you can do. Start by whisking it a lot to get rid of lumps. You might also try straining it with a sieve. This removes any clumps. When you add a thickening agent, make sure it’s all mixed in well to stop lumps.

Lumpy Gravy

Too much salt in your gravy? There are ways to fix it. Start by adding more broth or stock to make it less salty. Or, mix in a little unsalted butter for a better taste. You can even add lemon juice or vinegar to help balance the salt. Keep testing and adding more ingredients until it tastes just right.

Salty Gravy

Roux Method

Another way to thicken gravy is using a roux. It’s a mix of fat and flour cooked together. Start by melting a fat, like butter, over medium heat. Then, add the same amount of flour and stir until light brown. Now, mix this roux into your gravy to make it thicker.

Preparing the Roux

First, melt butter in a pan over medium heat for the roux. Add flour and stir until it’s light brown. This roux-based thickener is perfect for thickening your gravy.

Incorporating Roux into Gravy

Next, pour your hot gravy into the pan with roux, stirring all the time. The roux makes the gravy smooth and rich. Keep cooking and stirring until it’s as thick as you like. But, be careful not to let it boil and thin out the gravy again.

Choosing the Right Cookware

When making gravy, the right cookware is key. A 10-inch frying pan or skillet is perfect. The Dalstrong Oberon or Avalon series are great picks. They heat up well, ensuring your gravy reduces evenly. Plus, they’re strong and have a nice stainless steel finish.

Stockpots

For bigger batches of gravy, choose a 3-quart or 12-quart stockpot. The Dalstrong Oberon series has these. They’re designed for even cooking. Their clad construction and induction-friendly bottoms work on many stoves.

Cookware Sets

Need a variety of cookware for cooking gravy and more? Try a 12-piece set like the Dalstrong Oberon series. It’s perfect for making sauces too. This set is durable and well-designed for all home chefs.

Tips for Perfect Gravy

Gravy is a great way to show off different flavors and seasonings. First, taste it and add more seasoning if you need. You can use salt, pepper, herbs like thyme or rosemary, or even sauces like Worcestershire or Dijon mustard. Mix and match to see what tastes best with your meal.

Seasoning Gravy

Seasoning your gravy can be a fun experiment. Use different spices and herbs to get the taste you want. Start with salt and pepper, then try things like Worcestershire for more flavor or Dijon mustard for a twist. Herbs like thyme or rosemary can also make your gravy taste better.

Storing Gravy

Got extra gravy? You can keep it in the fridge for 3-4 days in a sealed container. When you warm it up, you might need to add a little broth or water to make it right. You can also freeze gravy. Just let it cool, then put it in a freezer container. It’ll stay good in the freezer for 3 months.

FAQ

What are the common reasons for thin, watery gravy?

Gravy can be too thin for a few reasons. This happens when you don’t use enough thickening agents. Also, overcooking or not simmering the gravy long enough can make it runny. If you use too much liquid compared to the fat and flour, that makes it thin as well.

How do I thicken gravy by simmering and reducing?

To thicken gravy, first, add pan drippings to a saucepan and heat them. Then, pour in a cup of broth or stock. Let it simmer gently and stir sometimes. Do this until the liquid is reduced by at least one-third.

How do I use cornstarch to thicken gravy?

To use cornstarch, mix 1 tablespoon of it with 1 to 2 tablespoons of water. Stir until smooth. Slowly add this mix to your hot gravy while whisking, until it is thick enough.

How do I use flour to thicken gravy?

Make a flour slurry first by mixing 2 tablespoons of flour with 2 tablespoons of water. Stir until there are no lumps. Then, slowly pour this into your simmering gravy, whisking all the time to keep it smooth.

What are some gluten-free alternatives for thickening gravy?

If you need gluten-free options, try arrowroot powder, tapioca starch, or potato starch. Make a slurry with water and any of these ingredients. Then whisk it into your hot gravy until it’s as thick as you want.

How can I fix lumpy or salty gravy?

If your gravy gets lumpy, you can whisk it hard or use a sieve to strain it. To fix too much salt, you can add more broth or stock, a little unsalted butter, or something acidic like lemon juice.

How do I use a roux to thicken gravy?

Start by melting butter or using pan drippings in a pan. Add flour and whisk it until it’s golden. Slowly pour in the hot liquid, whisking all the time, until it’s thick enough.

What type of cookware is best for making gravy?

For making great gravy, use a 10-inch frying pan or a 3-quart to 12-quart stockpot. A top-quality cookware set, like the Dalstrong Oberon series, works very well too.

How can I store leftover gravy?

Store leftover gravy in an airtight container in the fridge. It will keep for 3-4 days. You might need to thin it with broth or water when you reheat it. You can also freeze gravy for later.

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