Gravy or sauce – whatever you call it – many cooks are firmly convinced that it is prepared with the addition of flour. Otherwise, it will not be possible to achieve the desired consistency.
There are actually 5 more ways to make a thick sauce.
If we talk about flour, it is pre-fried. The color of the gravy depends on the duration of frying. Then add water or broth and bring to readiness. But many note that such a sauce has a floury taste.
If you don’t want to cook with flour or you simply don’t have any on hand, you can make a thick gravy using the following products.
Starch
Potato or corn starch is added to the almost ready sauce. It is dissolved in water and poured into the mixture. Another option is to make mashed potatoes (liquid).
Butter
This will only work if the gravy is already prepared and the butter is chilled. It is simply added to the mixture in chunks and stirred without heating the sauce any further.
Cream
Cream is added during the process of preparing the gravy, and many cooks recommend using a high-fat product. This reduces the chances of the cream curdling. In some cases, the sauce is additionally whipped with a mixer.
Vegetables
The method with mashed potatoes was already mentioned above. However, you can make the gravy thick using absolutely any vegetables that were cooked for the broth. When ready, they are chopped with a blender and added to the mixture.
Boil the sauce down
This is the last option that can help out if the sauce is very liquid and there is no flour at hand. It will work if the gravy contains tomato sauce (paste), sugar or powder, and rich meat broth.
