Gravy Recipe

Step 4 Add slurry and broth

With the heat turned down low, slowly add the cornstarch slurry to the drippings. Using a whisk or wooden spoon, mix the cornstarch and water into the juices and continue stirring. The juices will remain fairly thin and cloudy for a minute or two until the proper temperature is reached, at which point, the mixture will thicken significantly. Take care not to boil your gravy.

While stirring, slowly add in the stock and balance the gravy with the thickening mixture until you've got the amount of gravy that you want, at the desired consistency. There aren't really absolutes with making gravy, but expect to add in most of the thickener that you've prepared if you've got about 1/2 cup in juices and another cup of added stock. If you need to thicken your gravy further, no problem, just mix up some more slurry and add it in little by little.

Follow the general guidelines of: heating it slowly on a low flame, adding more thickener if it's too thin, adding more stock if it's to thick, keeping it from boiling, and stirring constantly.

Comments

[buddie1st]

If you are cooking for someone with wheat or grain allergies ,I thicken my gravy with mashed potatos . be careful if you add to much pottato stretch the gravy with a little broth or water

[MonkeyWench]

Gravy lightens because of the cornstarch or flour slurry. It darkens back up once it's done cooking.

[buddie1st]

you should concider this as it is the easiest not lump anti celiac gravy and is made with fresh or left over mashed potatoes and broth so can be made anytime with tetra pack brothes