4 Ways to Thicken Gravy | How to Thicken Gravy for Thanksgiving | Thanksgiving Gravy | Gravy Recipe
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- Опубліковано 27 лип 2024
- It’s that time of year. Thanksgiving is right around the corner. You’ve got plans to make a homemade turkey gravy for Thanksgiving dinner (see links below for videos describing how to make a turkey gravy). However, you’re not too sure how to thicken the gravy to make it the consistency you are looking for. Let me help you explore 4 ways to thicken gravy. I will walk you through how to thicken gravy for Thanksgiving with a roux, a cornstarch slurry, beurre manié, and cream. Which is the best for a Thanksgiving gravy? It will likely depend on what’s available in your pantry, but you can’t go wrong with any of these thickening agents when making your gravy recipe.
Gravies can be defined as thin, medium or thick depending on how much thickener is used. All examples shown in this video would be for thin gravies. There are links in the video that you can use to obtain information on how to attain even thicker gravies. For the sake of this demonstration, I will use the same cooking liquid, 2 cups or 500ml of turkey stock for each of the methods described. Your cooking liquid may be made from the turkey drippings, a mix of turkey stock (or chicken stock) and drippings, or just turkey (or chicken) stock. To thicken your gravy, simply use one of these 4 techniques.
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1:03 Ingredients for the Roux:
- 2 tbsp or 16g Butter
- 2 tbsp or 16g Flour
- 2 cups or 500ml Turkey Stock
- Dash of Salt and Pepper to Taste
3:03 Ingredients for the Cornstarch Slurry:
- 1.5 tbsp or 11.25g Cornstarch
- 3 tbsp or 45ml Water
- 2 cups or 500ml Turkey Stock
- Dash of Salt and Pepper to Taste
4:49 Ingredients for Beurre Manié:
- 3 tbsp or 24g Flour
- 3 tbsp or 16g Butter
- 2 cups or 500ml Turkey Stock
- Dash of Salt and Pepper to Taste
6:38 Ingredients for Cream:
- 1 cup or 250ml of Heavy Cream
- 2 cups or 500ml Turkey Stock
- ½ tbsp or 7g Butter
- Dash of Salt and Pepper to Taste
Turkey Gravy Recipes:
Giblet Gravy - • Giblet Gravy | Ultimat...
Simple Turkey Gravy - • Simple Turkey Gravy | ...
Turkey Green Peppercorn Gravy - • Green Peppercorn Turke...
Apple Lemon Turkey Gravy - • Apple Lemon Turkey Gra...
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At about 4:20, he said if you cook corn starch too long, it begins to lose its thickening properties. That’s so interesting. I’m a fairly accomplished hobby cook and have never heard that. You know, it’s been my experience that one can learn so much from watching cooking videos by unknown talent. You can keep the Gordon Ramseys and the Rachael Rays. They have agendas, but the unknowns are the guys that love to share their knowledge for the sole purpose of letting you into their world. Like this man. A pure and unadulterated passion for cooking.
Thanks so much for this great comment!!!😊 It's comments like this that give me the drive to move forward and make more videos 👍👍
@@thesauceandgravychannel You have one of the more unique channels, and I love the fact that you specialize in sauces and gravies. Thanks for posting so much top notch content. Love it!
I'm all buckled up for another sensational journey on The Sauce and Gravy Channel and this is a great tutorial on how to thicken gravy for chiristmas four different ways! "Drizzle it on those mashed potatoes, drown the stuffing with it, pour it on those green beans, smother that turkey with it" 😋your descriptions and serving suggestions are always the best Johnny Mac!!!
Thanks Patrick 😊😊
This "Saucier" is the best! I've been cooking for 40 years and I've learned so much from him. His Instructions are "On Point" perfect
Thank you for watching and your really nice comment👍👍😊
I am a sauce freak and I really love your channel. I'm definitely a roux type of guy. Nothing tastes better to me than a good roux thickened sauce and I've found a short-cut to thickening up a sauce or gravy. This method is not only used by restaurants, it's a real time saver at home.
Pre make a well cooked roux in a large quantity then cool, put into ice-cube trays, freeze and put in a tight sealing freezer bag and store in either the freezer or fridge. When ever you
need to thicken up a sauce just pop one or a few roux cubes in and cook a few extra minutes.
Using this method, I've never had an issue with a flour flavored sauce. As with all things
YMMV.
Awesome 😊 Thanks for sharing this great method 👍
@@thesauceandgravychannel A flour roux can't be frozen and reused.
Tis the season for needed ALL this info haha I never used cornstarch in the past but now I think it’s the best way. Looking forward to making a gravy that would hopefully make you proud this thanksgiving!!
Sounds great!! Have a happy Thanksgiving 😊👍👍🍗🍗
Very helpful video. Thank you Johnny Mac and Happy Thanksgiving!! 😀
Glad it was helpful! Happy Thanksgiving!! Let me know what delicious sauce you end up making😋👍
TY! I use a slurry & a little cream most of the time. I forgot about beurre manie'
Sounds great!! I may have to give that combination a try😋😋👍👍
can you add fat to a corn starch thickened gravy? or for fat you need to use flour?
Yes you can keep the fat in the cooking liquid and add the cornstarch slurry to thicken it.
The spoon you are using in the cornstarch slurry is freakishly small.
Oh yes, it is a coffee spoon. Perfect for stirring a slurry 😂😂
Can you try to taste jollibee gravy then share a recipe hope you see this and make a video more power👏
That sounds delicious!! I will put it on my to do list. Thanks for the watching and the suggestion!!!😊😊👍👍
You might add arrowroot
Unfortunately I can’t celebrate thanksgiving this year. I lost my job over not wanting the vaccine due to my pre existing health conditions (lupus) I’m a single mother with two children both are autistic. Im so ashamed I can’t even afford Thanksgiving dinner this year. I have no family or friends that may help me. I feel all alone. Facing homelessness next month, but keeping faith! In GOD!
I am very sorry to hear about your situation!! I will keep you in my prayers❤
I hope things have gotten better for you this year