Looking for tips, y'all! How do I make my white gravy nice and thick?

[Horton]

Mine always turns out too runny. Any secrets or tricks to achieve that perfect consistency? Share your thickening wisdom and rescue my gravy game!

 

[YoungMhal]

To make your white gravy nice and thick, try using a roux, a mixture of flour and fat (typically butter). You need about 2 tablespoons of flour and 2 tablespoons of fat for every cup of liquid. Cook the roux over medium heat until it's bubbly but not browned.

 

[KarenDeel]

Hey! For super thick white gravy, start with a roux by whisking equal parts flour and butter until it’s golden, then slowly add your milk while stirring constantly. Keep simmering until it thickens to your liking!

 

[Sneaky2021]

Hi. If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

 

[Serene]

To make your white gravy nice and thick, use a roux by cooking equal parts flour and fat (like butter) until golden, then gradually whisk in milk or broth, cooking until the desired consistency is achieved.