How to thicken watery gravy?
I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy can be thickened with cornstarch, but I would prefer not to add cornstarch to the dish.
Is there any other solution to thicken a thin gravy?
Best Answer
Your options are really limited to:
- Reducing, i.e. simmering until you have less of a thicker gravy, but then (i) you might not have enough and (ii) you risk overcooking the chicken (and some other ingredients) unless you remove them.
- Thickening.
Corn starch is a common way to thicken but many other starches also work. You could even make a roux of flour and butter, then mix plenty of the gravy into that, and add back in. Depending on your dish, you may be able to use a compatible thickener with some flavour (coconut flour works in some curries, for example) but in general you're best using a neutral starch. I suggest being sparing with it - in my opinion a slightly thin sauce is preferable to an over-thickened cloying one.
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Quick Answer about "How to thicken watery gravy?"
If your gravy is a little too thin, try stirring in 3 to 4 tablespoons of flour or cornstarch into a small amount of cold water until you've created a smooth paste. Slowly and gradually whisk the mixture into the gravy a little at a time until it begins to thicken.How can I thicken gravy without flour or cornstarch?
6 Ways to Thicken Sauce Without CornstarchCan I thicken gravy with flour?
One way to thicken gravy with flour is by making a slurry. A slurry is made by whisking 2 tablespoons of flour with cold water, which then gets whisked into the gravy.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
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