How to thicken gravy?

When trying to thicken gravy, you can use flour or cornstarch or sometimes even mashed potatoes. The consistency of gravy should be thick but not pasty. If the gravy is too thick, add more broth or water to thin it out. If the gravy is too thin, add just a few spoonfuls of flour or cornstarch and mix in well to thicken.

How to thicken gravy without flour?

Flour is a popular thickener, but it has a number of downsides. It can cause an unpleasant, gummy taste and leave a thick sauce that's difficult to reheat. Plus, it's a major ingredient in bread and pastry, so using flour to thicken gravy can affect the flavor of your other food. If you want to avoid flour, you can use other ingredients to thicken gravy. Common alternatives include arrowroot, cornstarch, and potato or sweet potato flour.

How to thicken gravy without thickening agent?

A lot of goulash recipes call for flour to thicken their gravy. Flour thickens by absorbing the liquid in the gravy. While flour does a good job, it has a slightly bland taste and can leave a thickening layer on top of the mashed potatoes. Here are a few ways to thicken gravy without thickening agent:

How to thicken gravy without taking it off the stove?

If you want to thicken your gravy the easy way and without turning it off the stove, you can add a few tablespoons of cornstarch or potato starch. If you don’t have either on hand, you can also use flour or arrowroot powder. As soon as the gravy thickens, remove it from the heat.

How to thicken gravy without corn starch?

For a thickener that doesn’t involve flour, you can use arrowroot powder or cornstarch, both of which can be added to the hot gravy and stirred until thickened. Arrowroot powder, which is made from ground raw tropical tubers, usually takes about 10 minutes to thicken. Be sure to add the starch slowly, as it can cause lumps if added too quickly. If you don’t use arrowroot powder, opt for tapioca starch instead—