Gravy is poured on meat, potatoes, dressing and even vegetables so it has to taste good and be served hot.
What is better for thickening gravy – cornstarch or flour? My mom always used cornstarch, so I always use cornstarch. Cornstarch is also a good alternative for those with gluten sensitivities.
INGREDIENTS:
4 cups Broth, juice from the meat, potato and other vegetable water
2 heaping tbsp Cornstarch
½ cup Cold water
A few drops Worcestershire sauce (optional)
Salt, to taste
DIRECTIONS:
- After the meat is cooked, pour the juice from the meat into a gravy separator and let it sit for a few minutes so the fat separates to the top.
- Pour the liquid into a pot, leaving the fat in the separator. Add more broth or the water used to boil the vegetables (potatoes, carrots, peas, etc.) to increase the amount of liquid as needed. Bring to a boil.
- Meanwhile, put cornstarch into a cup and add ½ cup of cold water. Stir until cornstarch is dissolved.
- Using a whisk, slowly add cornstarch mixture to the boiling liquid.
- Reduce heat to medium low and continue cooking until thickened. Stir frequently and be careful not to let it boil over. If needed, add more cornstarch mixture to get the thickness you like.
- Do a taste test. If you’re like me, gravy goes over everything, so it has to taste good!
- Add a little more salt if needed. You may even want to add some Worcestershire sauce to darken the colour and add more flavour.
- Keep on low heat until ready to serve so it stays nice and hot. Sometimes it’s difficult to keep everything warm until the entire meal is ready, that’s why the gravy needs to be hot. It will warm up anything it is poured on.
- Leftovers – If you have a lot of gravy left over, you can refrigerate or freeze it (depending on how long it will be before you use it) and use in a soup or stew as you would broth.
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