There are several methods we can use for thickening gravies and sauces. These are two of the most common ones:
1. Make a roux (pronounced "roo") by combining equal amounts of flour and butter, oil or shortening and cooking over medium heat in a skillet until well blended. It may be browned, if desired, to add richer flavor to beef gravy and other deep-colored sauces. Whisk the roux into hot broth or pan drippings and simmer until thickened and the starchy taste cooks out. Each tablespoon of roux will thicken approximately 1 cup of hot gravy, sauce, or soup.
2. Stir or shake together cornstarch and cold water until the cornstarch dissolves. Slowly stir the mixture (1 tablespoon cornstarch and 1 to 2 tablespoons cold water per 2 cups hot liquid) into hot sauce, gravy or soup. This mixture works best for thickening fruit sauces and glazes since it leaves them clear and glossy.
More Gravy Tips:
• Want to make your gravy richer-looking? Add a drop or two of bottled browning and seasoning sauce.
• Want to add more flavor? A few bouillon cubes will do the trick.
• To prevent a layer of skin from forming on sauce as it cools, place a circle of waxed paper flat on the sauce. It works like a charm!
