Gravy - Thickened Gravy

Thickened Gravy

Gravies are often thickened with a starch, starting with a roux made of wheat flour, cornstarch/cornflour, or arrowroot. Spare Yorkshire pudding batter may be used also. The liquids from cooked meat, the liquids from dissolved bouillon cubes/stock cubes, or stock are added gradually to the mixture, while continually stirring to ensure it mixes properly and the thickener does not clump. In some recipes, the animal fat in the roux may be omitted as part of the base content. It may be replaced with cornstarch/cornflour alone.