How to Make Gravy Thicker Without Flour: Here's What Ingredient to Use

It's hard to find a gourmet who would refuse stewed meat with gravy.

This dish goes well with porridge, pasta, vegetables, and mashed potatoes.

An important ingredient of the dish is the gravy. It is good if this component has an excellent consistency and a bright taste.

But what to do if the sauce turns out tasteless and too runny? There is a way out of this situation.

How to save gravy

It would seem that thickening the sauce is very simple: just add flour.

However, if the gravy is almost ready, it is too late to perform such a culinary trick.

In such a situation, an alternative ingredient will come to the rescue - mustard. Add it to the gravy and thoroughly mix the resulting mass.

A couple of teaspoons of seasoning should be enough to give the sauce sufficient thickness.

In addition, the gravy will turn out “glossy” and incredibly appetizing.

How to do without a spicy ingredient

What should a cook do if his family members or guests are not eager to eat meat with an overly spicy sauce?

The problem is easily solved in this case too: just replace the standard mustard with Dijon mustard.

This product is characterized by moderate spiciness. Instead of excessive heat, there is a slight sweetness and a barely perceptible "sourness".

• Related news:
• sloppy
• sauce
• pain
• taste
• tricks
• 24 February 2023

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