Thanksgiving can be stressful if you’re in charge of cooking. Juggling multiple dishes at once or eating more mouthfuls than usual can be intimidating, whether it’s your first time or not. The last thing you want when you already have both ovens running and you have three pots on the stove is that planning ahead always changes things.
It’s no exaggeration to say that the best gravy is a must when it comes to dishes on the holiday table. Whether you’ve invited guests who just want to put gravy on the bird or put gravy on almost everything on their plate, you need to get it right. When dishes like cornbread dressing, macaroni and cheese, collard greens, and mashed potatoes are on the table, skimpy gravy just isn’t enough.
However, establishing the right consistency for your gravy can be more difficult than you think. If you find your gravy to be too soupy, you may be wondering what’s the best way to quickly thicken your gravy. please do not worry. Our Test Kitchen Professional Pam Rowley offers an easy way to thicken gravy in time for your Thanksgiving feast.
Photo: Hector Sanchez
Thicken the gravy with slurry
If you don’t have a lot of gravy, you can quickly thicken it with flour or cornstarch. However, do not add the thickener directly to the gravy as it will cause lumps. Instead, try adding 3 to 4 tablespoons of flour or cornstarch to a little cold water and stirring until it forms a smooth paste.
Slowly and gradually add a small amount of the slurry to the gravy, stirring in portions until it begins to thicken. Let the gravy simmer for 1-2 minutes before adding. Stop when the gravy reaches the desired thickness. If you use too much, the gravy may curdle into a gel-like consistency. Before you know it, you’ll have Thanksgiving-worthy gravy on your turkey or tater. No one would suspect that it was any other way.
Thicken the gravy with roux
Many gravy recipes begin with a roux, a cooking process that turns raw, doughy flour into a nutty, flavorful base. If you have a little more time, you can use the same method to thicken and add flavor to your gravy. To make a roux, use equal parts flour and fat, such as butter or oil, and follow these steps:
Heat the butter or oil in a skillet or saucepan over medium heat. Add the flour and whisk until there are no lumps. Continue whisking until the roux turns golden to medium brown. Slowly add the roux to the gravy, whisking and simmering the mixture until it reaches the desired consistency.
Cook the gravy longer
Thinner gravies often just require more time on the stove. You can also use this method if you accidentally put too much stock in the gravy. Continue to simmer the gravy, uncovered, until enough water has evaporated and the gravy has thickened.
Why not use this method in all cases of watery gravy? Boiling the gravy can make it too salty. Taste the gravy every few minutes to check the seasoning and add thickener if needed.
Other gravy thickeners
You most likely have flour or cornstarch in your pantry, but there are other substitutes you can use to thicken your gravy by following the same steps as making a slurry.
Kudzu tapioca starch potato starch
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