Gravies and sauces make the taste of dishes richer and more intense, revealing them in a new light.
Flour is considered the main thickener for gravy. But sometimes this product runs out at the most inopportune moment.
Or the cook simply wants to make a less caloric liquid sauce. In this case, other products will help.
How to thicken the gravy
Cream will add flavor and aroma to the gravy. Chefs point out that this product is especially good for complementing vegetable gravy. However, fatter cream (from 30%) is suitable.
You can thicken the gravy with starch. However, the product is first diluted in water and then mixed with the liquid sauce. Starch is good because it will not harden and will not change the color of the gravy.
The meat sauce will be thickened by boiled potatoes. They need to be mashed to make a puree and then mixed with the sauce.
Semolina and breadcrumbs will also help change the consistency of the gravy. But you need to add the breadcrumbs almost at the very end of cooking.
