and Sauce Tips
several methods we can use for thickening gravies
and sauces. These are two of the most common ones:
a roux (pronounced "roo") by combining equal
amounts of flour and butter, oil or shortening and
cooking over medium heat in a skillet until well blended.
It may be browned, if desired, to add richer flavor
to beef gravy and other deep-colored sauces. Whisk
the roux into hot broth or pan drippings and simmer
until thickened and the starchy taste cooks out. Each
tablespoon of roux will thicken approximately 1 cup
of hot gravy, sauce, or soup.
or shake together cornstarch and cold water until
the cornstarch dissolves. Slowly stir the mixture
(1 tablespoon cornstarch and 1 to 2 tablespoons cold
water per 2 cups hot liquid) into hot sauce, gravy
or soup. This mixture works best for thickening fruit
sauces and glazes since it leaves them clear and glossy.
Want to make your gravy richer-looking? Add a drop
or two of bottled browning and seasoning sauce.
Want to add more flavor? A few bouillon cubes will
do the trick.
To prevent a layer of skin from forming on sauce as
it cools, place a circle of waxed paper flat on the
sauce. It works like a charm!