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 ...

You can make a slurry (flour ... There are plenty of methods for thickening a sauce or gravy without flour or cornstarch.

Good gravy is the icing on the cake of your holiday feast. Made with pan drippings from your turkey (or other protein) and thickened with a starch like flour or cornstarch, this make-ahead sauce ...

You are now ready to turn your stock into gravy. Butter (1 tablespoon per cup of stock) Flour (1 tablespoon per cup of stock) Turkey stock First, you will need to make a roux, which is just fancy ...

which she made by incorporating browned bits from the frying pan with fat and flour to thicken the gravy. Later, when he was taught how to make gumbo, Williams recognized his mother’s technique ...

If your gravy is simmering on the stove and still feels too thin, you can mix equal parts cold water and either flour or cornstarch to make a slurry that can then be whisked into the gravy ...

Luckily, butter and flour freeze phenomenally well for months, thawing as if nothing ever happened. First, make enough roux for the amount of gravy you’ll be serving (or make a bigger batch if ...

You can always start by cooking the gravy a little bit longer to thicken it. Allow the gravy to simmer, uncovered, on the stove—the extra time will help the liquid to evaporate and the gravy to ...

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