There are a few tricks in the chef's arsenal that will help you easily prepare the perfect gravy for your favorite dish.
To ensure that the final result does not disappoint, you can choose one of four tricks.
Cold water
The starch, which provides the thickness, is mixed with cold water. In the process, the particles of the powdered ingredient will get wet and separate. After some time, when the thickener swells, the liquid mixture is poured into the other ingredients.
Butter
Starch or flour is ground with butter. A great example of this is beurre manié sauce. It is used as a ready-made thickener for pastes and sauces.
Two actions at once
Making a sauce can be part of a roast or stew. First, the meat pieces are dipped in flour and then stewed with the addition of liquid.
During the process, the flour will dissolve in the water and turn it into a perfect, lump-free sauce.
For masters
You can thicken the gravy with a French roux, which is a mixture of heat-treated flour and fat.
It is this ingredient that is the basis of the famous béchamel sauce.
