One of the signs of a properly prepared gravy is its sufficient thickness.
It is generally accepted that there is only one way to avoid getting a sauce that is too liquid - adding flour or starch.
However, experienced cooks assure that the desired result can be achieved without using such thickeners.
It is important to remember the following: an excess of flour or starch deprives the gravy of its bright taste, increases its caloric content and can make the consistency less successful (after all, lumps may appear).
Fortunately, there is one little trick that allows you to partially or even completely abandon the use of bulk products when preparing the sauce.
The essence of a culinary life hack
When preparing gravy, it is advisable to use broth rather than water.
However, we are talking about meat or fish broth. Vegetable broth is unlikely to thicken the sauce.
Another good option is to make one of the gravy components the water left in the pan after cooking pasta or rice. In this case, the gravy will also become thicker.
Using broth or "pasta" water is a guarantee of obtaining not only a thick, but also very tasty and healthy sauce.
The gravy will be delicious and will go well with meat and any side dish.
Earlier we told you how to make diet French fries.
