Why is my gravy opaque?

Why is my gravy opaque? - Pink and White Love Print Textile

I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving, I noticed that the color was significantly yellow and it wasn't clear, but milky-opaque. I know from this question that the yellow color is from using the fat I skimmed off of my stock to make the roux. (I made a combined chicken and turkey stock.)

But what makes the gravy appear opaque and almost milky? The color came almost as soon as I mixed my stock into my roux.

(Incidentally, my stock wasn't hot when I added it to the roux. Would that make a difference?)

rouxgravythanksgivingcolor


Best Answer

Gravy is supposed to be opaque and is a result of using flour as the thickener. If you want clear gravy, like what you would get in a Chinese restaurant, then you need to use corn starch or arrowroot as your thickener. But the opacity is considered to be a good thing. It's the canned stuff you buy in the store that is clear.



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Quick Answer about "Why is my gravy opaque?"

Gravy is supposed to be opaque and is a result of using flour as the thickener. If you want clear gravy, like what you would get in a Chinese restaurant, then you need to use corn starch or arrowroot as your thickener.

Why is my gravy cloudy?

Flour and cornstarch As such, you need about twice as much flour as cornstarch to thicken a sauce. That means flour could be more likely to add an undesirable pasty flavor. While pure starch becomes transparent as it swells with liquid, the protein in flour reflects light, making a sauce look cloudy.

How do you fix pale gravy?

Add 1 tablespoon of cornstarch or flour to 1/4 cup of cold water, whisk well to blend. Pour into gravy, stirring constantly. Allow to simmer and it will thicken.

How do you get gravy back into liquid?

How to Fix a Gravy
  • Reduction: Your first option is to reduce the gravy down by simmering it until enough excess water has cooked off, thickening the gravy in the process. ...
  • Add more flour: Another option is to add more flour, but you have to be careful about how you do that.


    • How do I make my gravy darker?

    To make a roux, cook the flour in oil, butter or pan drippings. Heat the roux long enough for the color to deepen a little darker than the desired color of the gravy. Darker roux produces a deeper, richer flavor.


    The Most Amazing Gravy | Gordon Ramsay



    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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