Gravy -- the flavorful combination of meat juices and thickening agent -- is a classic accompaniment to a variety of meats. The right gravy texture is a personal preference; some people enjoy a thick gravy, while others opt for a thinner version. Luckily fixing thin gray to make a sauce with more body is easy to do. Remember, however, that gravy is not always the healthiest of condiments because of its fat content. Drizzle a minimal amount of gravy on your Thanksgiving turkey or beef instead of drowning it.
Step 1
Turn a stovetop burner to medium high, and bring the thin gravy to a simmer in a small saucepan. Let the gravy cook long enough for some of the excess liquid to evaporate. Stir the gravy occasionally to avoid scorching the bottom of the pan. Check the simmering pot after a few minutes to determine if the gravy has thickened to the desired consistency.
Step 2
Mix together equal parts of all-purpose white flour and water until a paste forms. Start off small, with 2 or 3 tsp. of each ingredient. Whisk the paste into the gravy. Continue whisking as the gravy thickens, and the flour mixture cooks. Add more paste if needed.
Step 3
Combine cornstarch and water as an alternative to the flour-paste remedy. Use 1 tsp. cornstarch per 1 cup of cold water. Dissolve the cornstarch into the water, and add the mixture to the gravy. Stir to combine.
Tips and Warnings
- Using cornstarch and water to fix thin the gravy may dilute the meaty flavor of the gravy because of the large volume of water. As a first option, use the flour and water to thicken your gravy.
Things You'll Need
- Saucepan
- Whisk
- Measuring spoon
- Flour
- Water
- Cornstarch
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