5 tips that can help thicken the gravies

5 tips that can help thicken the gravies

Creating rich and thick gravies is an art that can elevate any dish to a whole new level of deliciousness. Whether you are cooking a hearty stew, a sumptuous curry, or a savoury sauce, the consistency and texture of the gravy can make all the difference. Here are 5 essential tips to help you master the art of thickening gravies.

Use a roux

One classic and foolproof method of thickening gravies is to use a roux. A roux is a mixture of equal parts flour and fat (usually butter) that is cooked together until it reaches a golden-brown colour. The roux not only thickens the gravy but also adds a rich, nutty flavour to it. To make a roux, simply melt the fat in a pan, add the flour, and cook it gently until it has a smooth consistency.

Cornstarch slurry

Cornstarch is another popular thickening agent that is commonly used in gravies. To create a cornstarch slurry, mix cornstarch with a little cold water to create a smooth paste. Then, gradually add the slurry to the hot gravy while stirring constantly. Be careful not to add too much cornstarch, as it can make the gravy overly thick and gummy.

Reduce the liquid

Sometimes, the key to thickening a gravy is simply reducing the liquid. This can be done by simmering the gravy uncovered over low heat, allowing some of the moisture to evaporate. As the liquid reduces, the flavours of the gravy will intensify, resulting in a thick and luscious sauce.

Puree vegetables

Another ingenious way to thicken gravies is to puree vegetables and add them to the sauce. Vegetables like onions, carrots, and tomatoes not only add flavour and nutrients to the gravy but also help thicken it naturally. Simply cook the vegetables until soft, blend them into a smooth puree, and stir them into the gravy for added thickness.

Add dairy

Adding dairy products like cream, milk, or yogurt can also help in thickening gravies while imparting a creamy texture. Dairy products add richness and depth to the gravy, making it more indulgent and satisfying. Just be careful not to let the gravy boil after adding dairy, as it can cause the sauce to curdle.

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