You might imagine a delicious gravy, and no one likes a runny gravy. But unfortunately, some gravy recipes produce such a consistency. Whether you're hosting a dinner party, or cooking for yourself, there are a few ways you can try to thicken a runny gravy.
Step
Method 1 of 3: Adding Cornstarch or Cornstarch
Step 1. Buy cornstarch or cornstarch
You can buy both types of flour at your local convenience store. Cornstarch or cornstarch will help thicken any type of gravy, including beef gravy. As long as the flour you add isn't lumpy, this is the quickest way to thicken the gravy.
Step 2. Mix cornstarch or cornstarch with a little water
You should add a little more water than the amount of flour. There's no exact amount of water added here, as it all depends on the volume of your gravy. There is no fixed size, so you have to estimate it. Try using about 2 tablespoons of cornstarch for each cup of gravy. Be sure to mix the flour and water in a separate bowl. Stir until smooth.
Step 3. Add water and cornstarch or cornstarch to the gravy
Don't add it all at once, just be sure to pour it in little by little. Pour a little, stir, then add more. Continue to pour in the flour mixture until it runs out. Now, stir the gravy again to remove any remaining lumps of flour.
Step 4. Remove the gravy from the stove once it thickens
After thickening, the gravy is ready to be served. You can also taste the gravy with a spoon to make sure it's the thickness you want. Everything is determined by your personal taste. Just don't let the gravy burn. Now the gravy is ready to be served!
Method 2 of 3: Adding Gravy to the Roux
Step 1. Determine the appropriate fat for the gravy
Roux is a thick mixture of fat and flour. This method takes more time than the flour and water method above, but the risk of the flour clumping is less. Usually, you can use a fat like butter left on your face from cooking meat, or a suitable oil like olive oil. The ratio is usually 1 part fat, 1 part flour, although more flour is fine too.
Step 2. Melt the butter or fat in a heavy saucepan
You need a strong pot so you can stir the contents of the pot without changing its position. Turn the heat to medium and reduce it to a low if the smell of burning butter starts to waft. This is determined by the type of stove you have.
Step 3. Add flour sifted amount of fat or butter
Stir well, continuing to stir the flour and fat mixture with a wooden spoon. Stirring is useful to prevent the formation of lumps. When the flour and fat mixture seems to start to foam, pour it into the gravy. It usually takes about 5 minutes for the roux to start bubbling.
Step 4. Stir the gravy with the roux
Make sure to stir well so that it blends with the gravy. Otherwise, your gravy will taste a little odd. Keep stirring until the gravy thickens, that's when the mixture of the two has come together. If the gravy is still not thick enough for you, repeat the above process with the other roux.
Method 3 of 3: Adding Ararut Starch
Step 1. Add 2 teaspoons of arrowroot starch for every tablespoon of cornstarch or cornstarch needed in the gravy recipe
Arrowroot starch is a flour obtained from the tubers of tropical fruits. The powder is fine, and is suitable for use as a last-minute thickener for beef gravy. The arrowroot should be dissolved in a little cold liquid to form a paste before adding it to the hot sauce.
Step 2. Keep stirring the arrowroot starch while the gravy is simmering
Arrowroot starch is colorless so it is suitable for brightly colored gravy. You don't have to stir vigorously, but make sure to keep the arrowroot moving while the gravy boils.
Step 3. Immediately remove the gravy after boiling
Cooking any longer will actually thin the gravy. Once the froth begins to form, remove the saucepan from the stove. Don't just turn off the stove and let the pot of gravy on top continue to boil.
Step 4. Allow the gravy to cool, then serve
Hopefully the thickness is as you want. Wait about 10 to 15 minutes before serving the gravy so that it cools down and is ready to serve. You certainly want to taste the deliciousness, right?
Tips
- Add a little gelatin to the gravy for the meat pie as it cooks, so it doesn't seep out of the pie.
- Try using instant sprouted potatoes to thicken the gravy quickly. Just pour a small amount of mashed potatoes into the gravy while it cooks. Pour in about half a teaspoon first, then add as much as you need.
- You can also amplify the taste of the watery gravy. Add 1 tablespoon heavy cream (double cream) or 15 grams of butter into every 250 ml of gravy you have. The cream will make the watery gravy taste delicious.
- If there are lumps in the gravy, the result may be runny. Try straining the gravy to break up any lumps. After that, reheat the gravy and check the consistency with the finer flour. Do not pour the hot sauce into the blender, the lid of the blender will come off and the contents will spill out.
- Beurre manie can be added to the gravy to thicken it. Immediately use the beurre manie that has been prepared in advance and stored in the refrigerator to thicken the gravy. However, because it contains flour in it, this ingredient can also cause the gravy to clump when added.
- A little tomato paste can help thicken the gravy. You just have to like the taste of the tomato paste in the gravy.
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