To quickly and effectively thicken homemade gravy, the most common and reliable methods involve using either flour or cornstarch. The key is how you add them to ensure a smooth, lump-free consistency.
Essential Thickeners for Gravy
When your gravy is on the thinner side and needs a boost in texture, flour and cornstarch are your go-to solutions. Both are highly effective at creating a thicker, more luscious gravy.
The Lump-Free Method: Creating a Slurry
Adding thickeners directly to hot gravy can lead to unsightly and unpleasant lumps. To prevent this, it's crucial to first create a smooth paste, often called a "slurry," before incorporating it into your gravy.
Here's a step-by-step guide to thicken your gravy using this method:
- Prepare Your Thickener: Choose your preferred thickener, either flour or cornstarch.
- Mix with Cold Water: In a separate small bowl, stir three or four tablespoons of your chosen thickener (flour or cornstarch) into a small amount of cold water.
- Form a Smooth Paste: Continue stirring until you achieve a smooth, consistent paste with no visible lumps. The cold water prevents the starch from gelling prematurely, which is what causes lumps when added to hot liquid.
- Incorporate into Gravy: Gradually whisk this paste into your simmering gravy. Stir continuously until the gravy begins to thicken to your desired consistency. It may take a minute or two for the thickening action to fully take effect.
By following this method, you ensure that your homemade gravy turns out perfectly smooth and rich, enhancing your meal without any unwelcome surprises.
