You can reduce and thicken gravy through several methods, primarily involving simmering, adding flour, or using cornstarch/arrowroot. Here's a breakdown:
1. Reduction by Simmering
The simplest way to thicken gravy is by reducing it through simmering.
- Process: Gently simmer the gravy over medium-low heat, uncovered.
- Explanation: As the gravy simmers, the excess water evaporates, concentrating the flavors and thickening the sauce naturally.
- Considerations: Stir frequently to prevent scorching, especially towards the end. Monitor the consistency closely to avoid over-reduction.
2. Adding More Flour (or a Flour-Based Thickener)
If simmering isn't enough, adding flour (or a flour-based roux) is a common method.
- Roux: A roux is a cooked mixture of flour and fat (usually butter). Cook the roux to your desired color (white, blond, brown). Whisk the roux into the gravy a little at a time until the gravy reaches the desired thickness.
- Slurry: Make a slurry by whisking together equal parts cold water and flour (or cornstarch/arrowroot). Slowly whisk the slurry into the simmering gravy. Be sure to whisk constantly to prevent lumps. Simmer for a few minutes after adding the slurry to cook out the raw flour taste.
3. Cornstarch or Arrowroot Slurry
Cornstarch and arrowroot are effective thickening agents, often preferred for a glossy finish.
- Process: Create a slurry by mixing cornstarch or arrowroot with cold water (usually 1 tablespoon starch to 2 tablespoons water per cup of gravy).
- Application: Whisk the slurry into the simmering gravy.
- Considerations: Simmer briefly (1-2 minutes) until thickened. Overcooking cornstarch can cause it to lose its thickening power. Arrowroot is more forgiving and creates a clearer sauce.
Method Comparison
| Method | Procedure | Pros | Cons |
|---|---|---|---|
| Reduction | Simmer uncovered, stirring frequently. | Natural flavor concentration, no additional ingredients. | Can take longer, may over-reduce if not careful. |
| Flour-Based Roux | Cook flour and fat together, then whisk into gravy. | Adds flavor, classic thickening method. | Can be lumpy if not prepared correctly, gluten content. |
| Flour Slurry | Mix flour with cold water, then whisk into gravy. | Simple, quick, effective. | Can taste floury if not cooked long enough, can be lumpy. |
| Cornstarch/Arrowroot | Mix cornstarch/arrowroot with cold water, then whisk into gravy. | Clearer sauce, gluten-free. | Can lose thickening power if overcooked, subtle different texture. |
