How to Thicken Gravy: Tips and Tricks

Gravy can be one of the most important parts of a sumptuous meal. Its thickness, taste, and texture can make or break the whole dish. Do you like your gravy thick and rich, but it always turns out thin and watery? Well, worry not, because this article will show you how to make gravy thicker and more delicious using ingredients that are easily available in your kitchen.

There are several ways to thicken your gravy, and one of the most common is by using cornstarch. Cornstarch is a white, powdery substance that is used to thicken up sauces, soups, and gravies. It’s gluten-free, so it’s perfect for people with gluten intolerance. Cornstarch thickens by absorbing moisture, so when it’s added to a liquid, it works by forming a gel-like substance that thickens the sauce. However, using cornstarch can sometimes make your gravy look slightly cloudy. So, let’s jump into the specific ways to thicken your gravy and make it the star of the meal!

Section: Tips for Making Gravy Thicker

1. Use Cornstarch

Cornstarch is a great option to thicken gravy. It is a fine powder made from corn that works by absorbing water and thickening the liquid it’s added to. For best results, mix cornstarch with a small amount of cold water before adding it to the gravy. This will prevent lumps from forming and ensure even distribution. Use about 1 to 2 tablespoons of cornstarch for every cup of liquid and stir well until the gravy reaches your desired consistency.

2. Try Flour

Flour is another popular thickener for gravy and works similarly to cornstarch. It is best to whisk the flour into a small amount of cold water before adding it to the gravy. Use about 2 to 3 tablespoons of flour for every cup of liquid and whisk well until the gravy is smooth. Be careful not to overdo it with flour, as adding too much can make the gravy taste floury and starchy.

3. Experiment with Roux

A roux is a mixture of flour and fat that is cooked together to create a thickening agent. To make a roux, melt butter or oil in a saucepan and whisk in an equal amount of flour. Cook the mixture over medium heat, stirring constantly, until it turns a light golden color. Slowly add the roux to the hot gravy and whisk until it is fully incorporated. Use about 1 to 2 tablespoons of roux for every cup of liquid, depending on how thick you like your gravy.

4. Whip Up a Slurry

A slurry is a mixture of cornstarch or flour and cold water that is added to hot liquid to thicken it. To make a slurry, mix 1 to 2 tablespoons of cornstarch or flour with an equal amount of cold water until it forms a smooth paste. Slowly pour the slurry into the hot gravy, whisking constantly, until it thickens. Be sure to simmer the gravy for a few minutes to cook out the starchy taste.

5. Use Potato Starch

Potato starch is a gluten-free thickener that is perfect for those who follow a gluten-free diet. It is made by extracting the starch from potatoes and can be used to thicken gravy, sauces, and soups. Use about 1 tablespoon of potato starch for every cup of liquid and whisk well until the gravy is smooth. Potato starch is also great for making gravies that need to be reheated, as it doesn’t break down like other thickeners.

6. Add Mashed Potatoes

Mashed potatoes are a great way to thicken gravy while adding flavor and creaminess. Simply mix some leftover mashed potatoes into the hot gravy and whisk until it is fully incorporated. Use about 1/4 to 1/2 cup of mashed potatoes for every cup of liquid, depending on how thick you like your gravy.

7. Use Arrowroot Powder

Arrowroot powder is a starch that is made from the rootstalks of tropical plants. It is a great option for those who are looking for a natural thickener. To use arrowroot powder, mix 1 to 2 tablespoons of powder with an equal amount of cold water and whisk until it forms a smooth paste. Slowly pour the mixture into the hot gravy, stirring constantly, until it thickens.

8. Reduce Gravy

One of the easiest ways to thicken gravy is to reduce it by simmering over low heat. This method works best for gravies that are already flavorful and don’t require additional thickeners. Simply simmer the gravy until it thickens to your desired consistency, stirring occasionally to prevent sticking.

9. Use Heavy Cream

Heavy cream is a great option for thickening cream-based gravies. Simply heat the cream in a saucepan until it starts to thicken, then gradually add it to the hot gravy while whisking constantly. Use about 1/4 to 1/2 cup of heavy cream for every cup of liquid, depending on how thick you like your gravy.

10. Add Cheese

Adding cheese to gravy is a great way to thicken it while adding flavor and richness. Simply mix in grated cheese, such as cheddar or parmesan, to the hot gravy and stir until it is fully melted and incorporated. Use about 1/2 to 1 cup of cheese for every cup of liquid, depending on how thick you like your gravy. Be sure to simmer the gravy for a few minutes to allow the cheese to thicken and fully melt.

Choosing the Right Thickening Agent

When it comes to making your gravy thicker, choosing the right thickening agent is crucial. There are several options to choose from, each with its unique properties and uses.

All-Purpose Flour

All-purpose flour is a common thickening agent used in many recipes, including gravies. To use flour as your thickening agent, simply create a slurry by mixing equal parts flour and cold water in a separate bowl. Once you have your slurry, whisk it into your gravy while it is still hot, and continue to whisk until the mixture thickens.

Cornstarch

Cornstarch is a versatile thickening agent that can be used to make gravy, among other things. To use cornstarch as your thickening agent, mix one tablespoon of cornstarch with two tablespoons of cold water in a bowl and stir until it dissolves. Add the mixture to your gravy, stirring continuously, until it reaches your desired thickness.

Arrowroot

Arrowroot is a starch extracted from tropical plants and can be used to thicken gravy. It works similarly to cornstarch, but it can handle higher temperatures, making it an excellent choice for thickening hot gravy. To use arrowroot as your thickening agent, mix it with an equal amount of cold water, then stir it into your hot gravy.

Butter and Flour Roux

A roux is a mixture made from equal parts butter and flour. It’s the perfect thickening agent for soups, stews, and gravies, and it adds a rich flavor and consistency to your dish. To make a roux, melt butter in a saucepan and add an equal amount of flour, whisking constantly until it turns golden brown. Add your hot gravy to the roux, whisking vigorously until it thickens.

Reducing

Reducing involves simmering your gravy for a more extended period to thicken it. By simmering your gravy, you allow the liquid to evaporate. The result is a thicker and more concentrated gravy. Keep in mind that reducing gravy can take anywhere from 30 minutes to an hour, depending on the amount of liquid you have.

Mashed Potatoes

Mashed potatoes are an excellent option for thickening gravy, especially if you have some leftover from your meal. Simply blend the mashed potatoes into your gravy until it reaches your desired thickness. This method also adds a delicious flavor and creamy texture to your gravy.

Cheese

If you’re looking to thicken gravy while adding a rich flavor, cheese is an excellent option. Cheeses like cheddar or parmesan are perfect for this. Add the cheese to your hot gravy, whisking continuously until it melts and blends entirely.

Egg Yolks

Egg yolks are another option for thickening gravy. However, it’s important to note that egg yolks can cause your gravy to curdle. To use egg yolks, mix them in a separate bowl, then pour a small amount of the hot gravy into the bowl, whisking continuously. Pour the mixture back into the pot, stirring vigorously until the gravy thickens.

Bread Crumbs

Bread crumbs are an excellent option for thickening gravy, especially if you’re looking to add some texture and flavor. Simply stir in bread crumbs while your gravy is still hot, and stir until it reaches your desired thickness.

Adding Vegetables

Adding vegetables like onions, carrots, celery, or mushrooms can help thicken your gravy and add flavor. Cook the vegetables until they are soft and then blend them into your gravy using a blender or immersion blender. This will help add a delicious flavor, texture, and thickness to your gravy.

5 Ways to Thicken Gravy

Gravy can be a great addition to any dish. However, some prefer thicker gravy than others. Making thick gravy can be a challenge, especially when you have limited ingredients. In this section, we will explore five ways to thicken gravy, so it’s perfect every time.

1. Roux

Roux is a classic way to thicken gravy. It’s a mixture of flour and fat, usually butter or oil. The roux is cooked in a pan until it’s a light golden brown, and then the gravy liquid is added. The mixture is stirred continuously, so the flour doesn’t clump together. The mixture will thicken as it cooks, and you will have a smooth and velvety gravy. The ratio of flour to fat in the roux can be adjusted depending on how thick you want your gravy.

2. Cornstarch

Cornstarch is another common thickening agent that can be used for gravy. It’s gluten-free, making it a great option for those with gluten allergies. To use cornstarch, mix it with a small amount of cold water until it forms a slurry. It’s then added to the gravy and stirred continuously. The mixture will thicken quickly, but it shouldn’t boil. If it boils, the mixture may become thin again.

3. Mashed Potatoes

Mashed potatoes might seem like an odd choice, but it’s an easy and tasty way to thicken gravy. Simply add a few spoonfuls of mashed potatoes to the gravy and stir well. It will not only thicken the gravy, but it will also add a creamy texture and flavour. This method is ideal for thickening leftover gravy, as it’s quick and easy to prepare.

4. Beurre Manié

Beurre manié is a French term, meaning “kneaded butter.” It’s a mixture of equal parts butter and flour, which is kneaded together to form a paste. The paste is then added to hot gravy and whisked until it’s fully incorporated. The mixture will cook and thicken as it simmers. This method creates a velvety smooth gravy, perfect for creamy mashed potatoes and roasted meat.

5. Egg Yolk

Egg yolk is another unique way of thickening gravy. It’s added towards the end of cooking and whisked in slowly to avoid curdling. It creates a beautifully rich and silky texture, perfect for gravy lovers.

In conclusion, there are several ways to thicken gravy, and each method has its advantages and disadvantages. You can experiment with different methods and ratios to find the perfect consistency and flavour that suit your taste buds. Remember to stir continuously to avoid lumps, and don’t boil the mixture if you want your gravy to be thick and creamy. With these tips, you’ll be making thick and delicious gravy in no time.

Time to Savor Thick Gravy

And that’s it, folks! Thick gravy can make any dish more appetizing, and now you know how to make it happen. Experiment with different thickening agents and find out which one works best for your recipe. Don’t forget to thank your taste buds for experiencing the wonderful texture and taste, and thank you for reading this article. Make sure to come back soon for more lifelike tips and tricks for your cooking adventures!