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Making good gravy with the correct consistency is an art few have mastered. Of course, we see our mothers and grandmothers perfect it every day in their kitchens, but ask them, and you will know that it took them years to reach that level of perfection. The main secret behind a good, luscious gravy is its correct consistency, and we have some tips, tricks, and hacks for you to crack the code!
From classic thickening agents that have withstood the test of time to unconventional yet surprisingly effective tricks, join us on this flavourful adventure as we unveil the secrets to achieving the perfect consistency in your gravy. We'll explore simple yet effective techniques, reveal hidden ingredients that work wonders, and arm you with the knowledge to rescue any thin gravy emergency. With these kitchen hacks up your sleeve, you'll never have to settle for thin gravy again!
Cornstarch Solution
Cornstarch or corn flour, is a reliable thickening agent for gravy. Create a slurry by mixing equal parts cornstarch and cold water, then whisk it into your simmering gravy. Keep in mind that cornstarch tends to thicken quickly, so add it gradually and stir continuously to avoid clumps. If your gravy is too thick, you can dilute it with a bit of broth or water.
Flour Power
If you don't have cornstarch on hand, you can use flour as a thickener. Mix a few tablespoons of maida or wheat flour with an equal amount of cold water to create a smooth paste. Slowly whisk the paste into your gravy and let it simmer for a few minutes to thicken. Remember to cook the flour thoroughly to avoid a raw taste.
Besan For The Win
Roasted besan can be added to thicken the gravy | Unsplash
Another great way to adjust the consistency of your gravy and make it thicker is by adding roasted besan or gram flour to it. If you see that your gravy is becoming too thin, especially in Indian curries, all you have to do is roast some besan without oil in a thick pan and add it to the gravy. But remember, this only works with nicely roasted besan; otherwise, there would be a raw, nutty smell in your gravy.
Potatoes To The Rescue
For a natural thickening method, try adding mashed potatoes to your gravy. Simply cook and mash a small portion of potatoes until they are smooth, then whisk them into your gravy. The starch in the potatoes will help thicken the sauce, adding a subtle flavour and velvety texture.
Reduction Technique
If your gravy is too thin, you can try reducing it to concentrate the flavours and thicken the consistency. Pour the gravy into a wide saucepan and simmer it over low heat. As the liquid evaporates, the gravy will naturally thicken. Keep a close eye on it, stirring occasionally to prevent sticking or burning. Keep checking the salt content as well, so as to keep it balanced.
