Fortunately, there are tried-and-true methods to thicken gravy, although not all of them are created equal. Some online sources suggest grabbing a whole new pot to cook another roux and carefully ...

Though you can cook the root itself, arrowroot is more frequently consumed as a powder. It’s used as a thickening agent for sauces, puddings, and jellies, as well as an ingredient in baked goods ...

A slurry doesn't sound appetizing, and on it's own, it's really not. But it can save a runny soup, sauce, or stew, and add velvety textures to meat.

Increasing usage of arrowroot starch in food and beverage applications is set to fuel market growth. This natural substance is widely used as a stabilizer and thickening agent in sauces, soups, ...

Take just 35 minutes to make a velvety, rich gravy perfect for serving over biscuits. Erick Williams is the renowned Chicago chef and owner of Virtue Restaurant & Bar, Mustard Seed Kitchen ...

Absolutely! I often make my mushroom gravy a day in advance, especially when preparing for a big dinner or holiday meal. I also love how the flavors meld in the refrigerator overnight for an even ...

Also, do not add any dry flour or cornstarch to the gravy after adding the ham drippings. If I need to add more to thicken up the gravy, I create a cornstarch or flour slurry with a little water or ...