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Oh, the wonders of making a good homemade gravy for a Thanksgiving feast or any meal. However, the texture can be challenging to perfect, so how do you thin gravy without making it watery? Let's take a look at how to thin your gravy to your desired consistency.
To thin out your gravy, you can add a few things. You can add chicken broth, turkey broth, beef broth, vegetable broth, or water. Remember, more is less here, so start with a little bit and add on if needed.
Homemade gravy is a delicious and simple way to make your meal feel special. In this article, we will look at how to doctor your thick gravy and make it more fluid. In addition, we will answer other frequently asked questions about making gravy, so read on!
How Do You Thin Out Gravy?
Mashed potatoes, chicken fried steak, biscuits and gravy, roast beef: so many recipes include gravy, and they all taste better when the gravy is of the perfect consistency.
So what do you do if your gravy is too thick? The good news is that it's easy to thin out a gravy without making it watery.
The first way to thin your gravy is by adding broth. Depending on your gravy recipe, you can use chicken broth, turkey broth, beef broth, vegetable broth, milk, or water. For example, if you make chicken fried steak, you could use chicken broth to thin the gravy.
On Thanksgiving, you might want to use gravy made from turkey or beef broth. If you don't have any of those on hand, you can use vegetable broth as a substitute.
If you don't have any broth, you can also use water to thin your gravy. Start by adding a little bit of broth or water, and then stir the gravy until it is of the desired consistency. Depending on how thick your gravy is, you may need to add more broth or water.
The downfall of using water instead of broth is that the water will dilute the flavor. So, add a little bit at a time and taste as you go to make sure that your gravy still has a great flavor. In addition, you can add salt and pepper or a bouillon cube to your gravy to give it more taste.
If you want to thin your gravy but don't want to add water or broth, you can add milk; just like with adding water, start by adding a little bit of milk at a time and stirring the gravy until it is of the desired consistency.
Again, you may need to add more milk, depending on how thick your gravy is. Be careful with heating the milk into the gravy so it doesn't burn. Like water, you may need to add seasonings to balance out the flavor.
What Should I Do If My Gravy Is Too Thin?
On the other hand, what if your gravy is too thin? You can easily fix this by adding a thickener. There are a few different thickeners that you can use, including flour, cornstarch, arrowroot starch, butter, Wondra, and rice flour.
Use A Slurry
The quickest and easiest way to thicken gravy is by using a slurry. A slurry is a mixture of cornstarch, arrowroot starch, or rice flour and water used to thicken sauces and gravies.
To make a slurry, mix one tablespoon of flour with one tablespoon of cold water. Stir until the flour is completely dissolved.
If you add this slurry to a hot gravy, constantly stir, so the gravy doesn't clump. Then, add the slurry to the gravy and continue to stir until the gravy is thickened to your desired consistency.
If you don't want to use a slurry, you can add flour to thicken your gravy. The biggest mistake people make is sprinkling flour directly into the gravy. The problem is that flour is notorious for clumping up, and you will have clumps of flour in your gravy.
Instead, add the flour to a separate pan with some fat. You can use the leftover fat from your chicken, beef, or turkey. Heat the fat and then add the flour to it. Stir until the flour is completely dissolved and there are no lumps.
You can also use butter s a substitute for the fat, and it will give your gravy a richer flavor. Once the flour is dissolved, add it to the gravy and stir until the gravy is thickened to your desired consistency.
Wondra is a type of flour specifically designed to thicken sauces and gravies. It is a quick-thickening flour that doesn't clump up like regular flour.
To use Wondra, add it to the gravy while it is still hot. Stir until the Wondra is dissolved and thickens the gravy to your desired consistency.
If you want to add a richer flavor to your gravy, you can add butter. Add the butter to a separate pan and heat it until it is melted. Once it is melted, add the flour to it and stir until the flour is dissolved.
You can then add this mixture to your gravy and stir until the gravy is thickened to your desired consistency.
There are many ways to thicken gravy, and each one has its benefits and drawbacks. By understanding the different methods, you can choose the best one for your needs.
In addition, you can also adjust the thickness of your gravy by adding more or less of the thickener. So, don't be afraid to experiment until you get the gravy that you want.
Will Gravy Thicken As It Cools?
Gravy will thicken when cooled, sometimes causing lumps. Put your gravy in a thermos or a gravy boat with a spout to avoid this. This will help keep your gravy smooth throughout your dinner.
In addition, when you store gravy, you will find that the gravy thickens and even has a gelatinous consistency. This is due to the flour or other thickener that was used in the gravy.
If you are not happy with the consistency, you can always add more liquid when reheating the gravy.
How Long Is Gravy Good For?
It's easy to make too much gravy, so you'll want to know how long it lasts. Gravy will last in the refrigerator for 3-4 days or in the freezer for six months.
To store it, place the gravy in an airtight container and put it in the fridge. If you are freezing it, you will want to ensure that your container is freezer safe.
When ready to use it, take it out of the fridge and let it come to room temperature. Then reheat it in a pan on the stove or in the microwave.
Before storing your gravy, make sure that it has cooled. If you don't, the heat from the gravy will raise the temperature of your fridge and could potentially spoil other food.
Do You Need To Refrigerate Gravy?
Yes, you do have to refrigerate gravy. The main reason for this is safety. By chilling gravy, you are preventing the growth of bacteria and other organisms that can cause food poisoning.
After your gravy is cooked, it is essential to store it within two hours. This is especially important if you use a lot of dairy in your gravy, as dairy can spoil quickly.
In addition, the sooner your store your gravy after it has cooled, the better. When gravy sits, it starts to separate, so refrigerate it right after it's cooled down to preserve its quality.
What Should I Do If My Gravy Tastes Like Flour?
If you tried to thicken your gravy with flour, but now it tastes like flour more than gravy, you can fix it. Add more liquid to the gravy until the flour taste is gone. You may also want to add some seasonings to help improve the flavor.
Alternatively, you can start over with a new batch of gravy. This will ensure that your gravy has the right flavor and consistency.
Gravy is a delicious and versatile side dish that you can use with many meals. By understanding the different ways to thicken or thin gravy, you can choose the best one for your needs. In addition, by refrigerating and storing gravy correctly, you can enjoy it for several days.
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