Homemade gravy can be flavorful, healthy and natural, particularly in contrast to the high-sodium pre-made gravy packets you can buy in grocery stores. But gravy has a specific consistency that can be difficult to achieve without the aid of thickening agents. Many different types of thickening agents come from different origins or produce a thickening effect in different ways. Gelatin is a thickening agent made from animal parts, including bones, connective tissue and internal organs. It is a protein-based agent that you can use to get exactly the desired consistency in your gravy.
Step 1
Heat the gravy up so that it is simmering and bubbling. The heat is necessary to activate the gelatin.
Step 2
Slowly mix powdered gelatin into the gravy while stirring with a mixing spoon. Add a small amount and wait about a minute to see what effect the gelatin has on the gravy.
Step 3
Add additional gelatin in small amounts -- such as 1/4 tsp. -- until the gravy develops the consistency desired. If gravy becomes too thick, add small amounts of water to thin the gravy.
Tips and Warnings
- Keep in mind that adding large amounts of water will dilute the flavor of the gravy. Powdered gelatin is easier and more effective than gelatin squares when you are preparing something hot. If you are using gelatin squares though, you will need to soak the gelatin in cold water for a few minutes to let it hydrate and expand. Then add it to the gravy and mix it in to break up the square.
Things You'll Need
- Gelatin
- Gravy
- Mixing spoon
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