How do I thicken gravy?

Question

I've tried stirring continuously but to no avail. What's the secret?

Answer 1

i use flour for thickening. use it with about a cup of water

Answer 2

The Secret to a Yummy Gravy....

" When you remove your roast or grilled steaks from the
pan, drain excess oil out and add 1 cup of water or stock
to the juices in the pan or tray, then add the Gravy powder
to the water while it's warm not hot, then place back on the
heat stirring constantly until it comes back to the boil.."

Reduce to desired thickness adjust seasoning with a little
Worcester sauce,Salt & Pepper(crack pepper is the best)
the secret is adding the Gravy powder while it's cold or warm
and lumps won't form.. If your gravey still isn't thick enough
mix a spoon full of corn flour to 250mls of water until smooth.
While the gravey is boiling add small amounts of the mixture
in stirring constantly until thick ,let simmer for 2 minutes and
serve... Hope it help!!!

Answer 3

Depends on the amount of gravy. I use cornflour - a tablespoon or more.
You add a little gravy/stock/water at a time to the cornflower (not the other way round or it goes lumpy) and stir until it becomes a paste - add more and more repeating the process until you get a mug or a 1 pt jugful (again depending on how much gravy you are making) and then slowly add the smooth runny mixture into the gravy, on a low heat, stirring constantly until mixed and eventually thickened. That should do the job. :)

If you use cornflour your gravy should be suitable for people with a gluten allergy too!

ETA I can't believe some moron has voted this and all the other cornflour advice down.....

Answer 4

this is from www.deliaonline.com - it is a foolproof method - i hope you enjoy it!

Traditional Gravy

I have written about proper gravy and demonstrated it countless times, but still people ask, 'How do you make gravy?' Witness the horrors that line our supermarket shelves: cubes, packets and granules with long lists of chemicals, producing alien artificial flavour and instant gelatinous gloop – it's no wonder doctors are prescribing more antidepressants with people introducing such gloominess into their lives. But now is the time to move on and, once and for all, with the help of this recipe, everyone everywhere who wants to can make proper gravy for ever and ever. It really isn't hard, and there's nothing to be afraid of, so here goes.

Makes about 1 pint (570 ml)

Ingredients
the juices left in the roasting tin from cooking meat or poultry
1 rounded tablespoon plain flour
about 1 pint (570 ml) hot stock (potato or other vegetable water, for example), but the exact amount will depend on how thick you like your gravy
salt and freshly milled black pepper

You will also need a solid-based, flameproof roasting tin.

First of all remove the meat or poultry from the roasting tin and have a bowl ready, then tilt the tin and you will see quite clearly the fat separating from the darker juices. So now you need to spoon off the fat into the bowl using a tablespoon, but remember, you need to leave 1-1½ tablespoons of fat in the tin. Then, using a wooden spoon, scrape the sides and base of the tin to release any crusty bits, which are very important for flavour. Next, place the tin over direct heat turned fairly low and, when the fat and juices begin to sizzle, add the flour, then quickly dive in with the wooden spoon using brisk circular movements. Speed is of the essence – gentle, faint-hearted stirring is not what's needed here: you should be mixing in the manner of a speeded-up film!

Soon you will have a smooth paste, so now begin to add the hot stock, a little at a time, whisking briskly and blending after each addition. Now turn the heat up to medium and you will find that, as the stock is added and it reaches simmering point, the gravy will have thickened.

Now your own preference comes into play. If the gravy is too thin, let it bubble and reduce a little; if it's too thick, add a little more liquid. Finally, taste and season with salt and freshly milled black pepper, then pour the gravy into a warmed jug ready for the table.

For pork, which has pale juices, add onion to the roasting tin. This will caramelise during cooking and give colour to the juices. The onion may also be used with other joints and poultry to give colour.

For lamb, add a teaspoon of mustard powder with the flour, a tablespoon of redcurrant jelly to melt into the gravy, and some red wine to add body.

For duck, add the grated zest and juice of a small orange, along with a glass of port.

For beef, add a wineglass of Sercial Madeira – this enriches the beef flavour magically.

Answer 5

The best way to make gravy is to remove most of the fat from the roasting tin and stir plain flour into the juices to make a thick paste. Then slowly add liquid stirring over a gentle heat until you have the correct consistency. If you are using gravy granules add them gradually to hot stock until you have the gravy to the thickness you like.

Answer 6

Mix a tablespoon or so of cornflour (corn starch) into about half a cup of water until it's dissolved. Bring your gravy to a boil and slowly pour in the cornflour mixture, stirring constantly. Cook, stirring, until it thickens. It will only take a minute.

Answer 7

In a separate clean saucepan put a knob of butter and then when melted stir in some flour to make a paste, this is called a roux. Then add the gravy to it and heat gently stiring ALL the time until it thickens. When thick enough take it straight off the heat.

Answer 8

Use cornstarch, flour, or a gravy thickener. You should add the thickener before putting in the majority of the liquid and not after. Let the gravy come to a boil and then turn down the heat.

Answer 9

In a small bowl, take a small amount of hot water and stir in flower until you get a smoothe paste ( quite thick). Stir that in, and you will see your gravy will thicken. Only add one table spoon at a time, otherwise your gravy will get to thick. And keep on stiring until disolved! Never stir in flower just like that, es[ecially not when hte gravy is very hot. Otherwise you will get lumps.

The starch in the flower is the thickening agent, just to inform you.

Answer 10

I assume that your not making gravy from granules, in which case add m ore. Add some cornflour to the gravy - just a little and stir it in. Keep adding until you get the right consistency.

Answer 11

If you are making instant gravy..use more granules. If you are making proper gravy from the meat juices, mix some cornflour with water, and add it (very gradually, while stirring) to the meat juices after you have added the water from the vegetables... this will produce gravy with lots of flavour!! Hope this helps. :)