While it's tempting to just settle for a thin gravy (the kids or hungry after all), there are a few simple solutions to help ...

Flour-based gravy is sturdier and actually ... Increase the amount of roux as needed for the amount of liquid. 6 tablespoons butter or canola or vegetable oil (see Note) 1/2 cup all-purpose ...

Slowly pour separated liquid ... parts flour and fat for the foundation of so many sauces, gravies, and stews, we are all true believers. It starts with Williams’ position on turkey gravy ...

You’ve roasted the Thanksgiving turkey and used the pan drippings to make gravy but unfortunately ... by simply adding more ...

You use it just like other flour in gravy, stirring it together with butter or oil until that pasty “flour ... then adding liquid until the combination is perfectly thick and creamy.

"If your gravy is too runny, it’s usually because there’s not enough fat or flour to thicken it, or you’ve added too much liquid," James Beard Award-nominated chef Jerome Grant tells USA TODAY.

Pederson suggests thickening your gravy with a slurry, i.e., adding an uncooked flour-and-water or cornstarch-and-water combination to your already simmering liquid. To make a slurry: Whisk flour ...