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What can I use to thicken gravy jucies besides flour or cornstarch?

Commented on February 22, 2014
Created February 22, 2014 at 8:20 PM

What can I use to thicken sauces?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on February 22, 2014
at 09:18 PM

only helps if you are working on a stock/ sauce alone. once you add meat/veggies -- reducing will murder the texture.

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3 Answers

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3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on February 22, 2014
at 09:17 PM

In addition to samc's answer. Try egg yolks. You have to add them slowly and off the flame to keep from scrambling.

0
Medium avatar

(238)

on February 22, 2014
at 08:54 PM

Potato starch, Tapioca, Arrowroot, etc. Just in case someone doesn't know, mix powder with cold liquid before introducing into hot sauce.

0
Medium avatar

(10611)

on February 22, 2014
at 08:50 PM

Time in the pan. You don't get the volume, but you get a stronger flavor sauce if you just reduce it. Adding wine greatly improves the flavor, plus it strips the pan stickies off and dissolves them.

You could also try gelatin.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on February 22, 2014
at 09:18 PM

only helps if you are working on a stock/ sauce alone. once you add meat/veggies -- reducing will murder the texture.

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