Silky, thick and delicious: what to add to the gravy to make it just like this
Although gravy is not a separate dish, many side dishes and main courses are hard to imagine without it.
According to Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti, a properly prepared gravy should be thick and homogeneous, for which starch or flour is added to it.
First, the flour must be fried in a dry frying pan, without adding oil, until it becomes caramel-colored.
To avoid lumps, first stir the starch or flour into a small amount of water or broth and only then pour this mixture into the main ingredients.
After this, the contents of the saucepan should be carefully and thoroughly mixed.
If the gravy turns out to be runny, there is no need to add more flour, as the dish may end up tasting like dough.
Instead, try to remedy the situation with regular prepared mustard (not powder).
Just 3-4 tablespoons of mustard can significantly improve the consistency of the gravy.
Earlier we told you how to make delicious pea soup .
