Content

• Steps
• Advice

Referring to meat sauces, you will think of a delicious smooth sauce. Nobody likes thin sauces, but unfortunately the gravy in some recipes turns out to be. Whether you're preparing a dinner party or just cooking for yourself, there are a few tips below to help you fix a diluted meat sauce.

Steps

Method 1 of 3: Mix cornstarch or wheat flour in gravy

1. 

   Buy flour or cornstarch. You can buy these two powders at grocery stores. Wheat or cornstarch will help thicken any sauce, and gravy is no exception. As long as you can avoid clumping, this is the fastest way to make gravy.

2. 

   
   
   Mix cornstarch or wheat flour with a little water. You should use a little more water than powder. There is no exact amount, as it all depends on how much broth you have. This is not a scientific experiment so you can do a visual estimate, but the general recipe is to mix about 2 tablespoons of cornstarch per cup of gravy. Be sure to mix the flour mixture in a separate bowl. Stir well until dough dissolves.

3. 

   
   
   Pour a mixture of water and flour or cornstarch into the gravy. Don't pour the mixture all at once - you have to pour it slowly. Pour a little in first, stir, then pour a little more. Keep doing this until all the flour mixture is mixed with the gravy. Stir well again to dissolve lumps that may still be in the sauce.

4. 

   
   
   Lift the mixture off the stove when the sauce is over. A sauce when it looks thick is fine. You can also taste with a spoon to see if the broth has reached the desired consistency. It all depends on your taste, just don't get burned. Now the gravy is ready for you to serve! advertisement

Method 2 of 3: Pour meat sauce into roux

1. 

   Choose a fat that matches with gravy. Roux is a thick mixture of flour and a fat. This method will take longer than using a mixture of water and flour, but has the advantage of rarely clumping. Usually you should choose a fat like butter, the remaining fat in the frying pan or a suitable oil like olive oil. The ratio of making roux is half fat, half flour, but a little more flour is fine.

2. 

   Melt butter or grease in a thick, heavy saucepan. You need to use a sturdy saucepan so that it won't move on the stove while stirring the sauce. Set to medium heat and lower if you start to notice a burnt smell. How much the heat is turned depends on the type of stove you have.

3. 

   Add to the saucepan an amount of sifted flour equal to the melted butter or fat. Mix well with a wooden spoon and stir immediately. Stir continuously to avoid clumping. When the mixture starts to bubble slightly, you should pour it into the gravy. You stir for about 5 minutes and the mixture will foam.
4. Stir the gravy into the mixture. Be sure to stir your hands well so that the mixture completely blends into the gravy, lest the gravy taste strange. Keep stirring until the gravy thickens - that is, the mixture is blended. If the gravy isn't quite as desired, you can always stir in the roux according to the procedure above. advertisement

Method 3 of 3: Dissolve the powdered flask into the gravy

1. 

   Use 2 teaspoons of starch powder in place of each tablespoon of flour or cornstarch in your meat sauce recipe. Starch powder is the starch extracted from a tropical tuber. This powder is smooth and perfect for thickening meat sauces when urgent. You must mix the starch with a little cold water to dissolve it into a paste before adding it to the hot gravy.

2. 

   Add starch powder to the gravy and stir continuously while boiling. One advantage of starchy powder is that it retains its transparency, so it goes well with light-colored meat sauces. You do not need to stir vigorously, just move the puree while boiling the gravy.

3. 

   Remove the meat sauce from the stove as soon as the boiling point is reached. Overheating will have the opposite effect - the powdered flask will be diluted. Remove the pot from the stove as soon as the broth starts to bubble. Don't just turn off the heat and leave the sauces on the stove - it's still boiling!

4. 

   Wait for the meat sauce to cool and serve. Hopefully it has reached your desired consistency. Wait 10 - 15 minutes before serving for the gravy temperature is just right. You want to enjoy the taste of meat sauce, right? advertisement

Advice

• You can also use beurre manie to make a meat sauce; This will be a quick response if the beurre manie has been pre-cooked and refrigerated. Beurre manie is dough ready so it won't cause a clump when you add it to the gravy.
• If using meat sauce as a filling, add a little gelatin to keep it from leaking out of the filling.
• Try instant crushed ground flour quickly. Add a small amount of instant potato flour to the gravy while cooking. Start with half a teaspoon first; you can easily add if needed.
• Try adding flavor to meat sauces. Add 1 tablespoon skim cream or 15 g butter per 250 ml meat sauce. You will find its taste is very good.
• The gravy will be thin if it is lumpy. Try pouring the gravy into the sieve and spreading the lumps of pork powder until it dissolves, then reheat to see if the gravy matches. Another treatment is to add the cooled lumpy pork broth in a blender to puree it. Don't put hot gravy in the blender, lest it pop the blender lid and make everything splash.
• A little ketchup can also help make the gravy, but first make sure you like the taste.