How do you make a roast gravy thicker?

Answer 1

If you like your Gravy lumpy throw in flour, cornstarch or arrowroot, if you like it smooth make a slurry, a couple Tbs. of the before mentioned and about 4 Tbs. cold water, stir stir stir with your finger till it's liquefied and pour a little amount into your sauce and stir, when it comes back to a boil, that's how thick it'll be, need it thicker add more of your slurry

Answer 2

The quickest and easiest - make a slurry of equal parts of a liquid (water, wine et.al.) and either cornstarch or arrowroot. Slowly stir the mixture into the gravy until the desired thickness is produced. This is prefferable to using flour in that you do not need to cook out the flour taste and it also give the gravy a little sheen. For added richnes let a couple of tablespoons of butter slowly melt into the gravy - adds tons of flavor.

Answer 3

To thicken gravy, or any other type of liquid, here is a fool proof - guaranteed no lump - way to do it with no mess, thickens almost on contact and with no floury taste....
Mix 3 tablespoons of cornstarch and 1/3 cup cold water (it has to be cold> until mixture is dissolved. It will dissolve quickly and with no lumps. Bring your gravy or liquid to a boil, give the cornstarch mixture a last quick stir and then slowly add the cornstarch mixture stiring with a whisk. It will thicken almost on contact so pour slowly so you don't get the liquid thicker than you want it. If you have a great deal of liquid you need to thicken, you will need to double the cornstarch mixture.

Answer 4

Well, you don't want to have it thick or it will stick to the insides of your stomach, you want it to be runny enough to enjoy a saucy consistancy that when you put a spoon in the sauce, the sauce will cover the spoon smoothly and run down slowly, not have the sauce stick to the spoon and go nowhere, you will feel bad digestion later if you allow your sauce to get really thick, if you have a lot of liquid left over from the roast, usually it's a bit salty because of the dripping juice of the meat right? Well, what you want to do is in a seperate pan, chop some baby or small shallot onions really small, their sweeter than big red onions and don't have that onion flavor like yellow onions, chop shallots and some garlic really small, not alot, just a tablespoon of each, then cut some butter that is unsalted so you control the flavor of salt seaoning, then you want to have some white chardonay, not white wine it's too bitter and not sweet and smooth like a nice chardonay...and a littel water, just plain water, purified if you have it...Now!! You have have saved the liquid of the turkey drippings, save some of the meat and vegetables that got stuck to the bottom of the pan, put in a container and add a little water until it's not salty but tastes good...you will only need enough of this to make enough gravy for how ever many people you are having over, you can make it all and save it for the next mornings leftover casserole!! Or turn you leftovers into a potpie deal...Well, getting back to your gravy to be, in a small pot heat it up with all the heat turn all the way up, now add a little olive oil, don't let your pot get too hot, count to 20-30 seconds before you add the olive oil, then add your shallots and garlic, stir them around and and a some butter, let the butter disolve and add 4 cups of chardonay, let it reduce by half and add your turkey juice, let your stock is what it looks like at this point, let come to a boil, then in a small pan use equal parts of whole butter and flour weigh them so you have equal parts start with half a pound of flour and butter each, put your butter in a pan and let it disolve slowly and add your flour, let them mix, this mix can get really hot and burn you like tomato sauce it collects heat easy, be careful, then after you have mixed them good and it heats up at high, it will turn from like a pale color to a brown color, do not brown the mix, just make it a little brown, the more you brown the stronger it gets, or you will will need less to thicken you stock with if it gets too brown, now after it turn light brown, take it off the flame and add a little bit to you stock, turn your stock down to a simmer and stir in your "roux" is what it's called, it will not thicken as quickly as cornstarch and water, but it will taste better and it's healthier for you...your family will love it!! Never rush your stocks or sauces, take your time...cooking is made with love, enjoy it and it will always come out right!! You can test your sauce as it thickens slowly with some turkey pieces of bread, if it gets too thick, add a little water and chardonnay, but don't put a lot of roux all at once, start slowly, then season with white pepper because it's smoother and lighter on the stomach acids and a little kosher salt...hope this helps!!! Take care...

Answer 5

I use cornstarch you put it in a glass with cold water and stir it up then slowly start adding it to the gravy while you stir, once it boils you will see how thick it is and decide if you need to add more. You can also use flour to thicken it.

Answer 6

Take a little (1/2 cup) of cold water or milk, add a tablespoon or two of cornstarch (or flour if you don't have cornstarch) and mix/shake in a tupperware container, add it to already simmering gravy and it will thicken within a minute.

Answer 7

I assume you've already made the gravy...In a sealable container add two tablespoons of cornstarch to two tablespoons of water.

The reason for the sealable container is so that you can shake the two ingredients together and get them well mixed.

Once your already made gravy is boiling (medium heat) add the cornstarch/water mix. Let it boil for one minute, stirring the whole time. You ought to have thicker gravy. ; )

Here's a link for future reference: http://www.foodsubs.com/ThickenStarch.html

Answer 8

I make a little cornstarch or flour slurry. A tbsp or two of either, and equal part water. Whisk that up, and add it in to the gravy. No lumps!

Answer 9

mix a few teaspoons of cornstarch with some water - should be the consistency of milk - and blend it into the gravy while it's heating over the stove.

Answer 10

heat the gravy and add flour or corn starch while stirring.