To thicken gravy with starch (like flour or cornstarch), create a slurry first to avoid lumps.
Here's how:
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Combine Starch and Cold Water: In a small bowl, whisk together 3-4 tablespoons of your chosen starch (flour or cornstarch) with an equal amount of cold water until you have a smooth, lump-free paste. This is your slurry.
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Whisk into Gravy: While the gravy is simmering gently, slowly drizzle the slurry into the gravy while whisking constantly.
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Simmer and Thicken: Continue to simmer the gravy for a few minutes, whisking occasionally, until it reaches your desired consistency. The heat will activate the starch and thicken the gravy. If it gets too thick, add a little more broth or water to thin it out.
Why this works: Adding the starch directly to the hot gravy will cause it to clump instantly. Creating a slurry ensures that the starch granules are separated and can disperse evenly throughout the gravy, resulting in a smooth, thickened sauce.