Six Different Ways to Thicken Your Gravy, Soup or Sauce

There are several different ways to thicken soups, sauces and gravies. Some cooks discover a favorite technique and stick to that method, comfortable with the results. But, occasionally it is fun to experiment with new methods and techniques.

For those cooks who want to avoid lumping, and don't mind spending a little extra money for the results, consider purchasing instant-blending flour. This flour should not be used when making cookies, bread or cake. But, when added to hot liquid it dissolves without lumping, and can be directly added to pan drippings to make lump-free gravy.

Another expensive, and difficult to find ingredient to thicken is arrowroot. To use, you will first need to dissolve the arrowroot in water, before adding as a thickening agent. The advantage in using arrowroot is that it is virtually tasteless, and enhances the appearance of the finished product, by providing a pleasing gleam.

Regular flour is a popular method in thickening soups, sauces and gravies. One accepted way to use the flour is to mix equal weight amounts to butter, oil or fats, and cook for several minutes over low heat, while stirring. This creates a roux, that can be added as a thickening agent.

Another method, similar to roux is Beurre Manié. The term is French for "handled butter". Make a mixture of equal amounts of butter and flour, and blend quickly with your fingers. Unlike the roux, you do not precook the mixture. Add bits of the mixture to your hot soup or sauce that you wish to thicken. Stir, and add more if necessary.

Potato flour can also be used as a thickening agent. This works especially well in fruit and egg sauces, and leaves no raw taste. One caution, to not heat thickened sauce over 176 degrees, or it will begin to thin out.

Another popular thickening agent for soups, sauces and gravy is cornstarch. Some cooks shortcut recommended gravy thickening techniques. An example of this is adding a few tablespoons of flour to a cup of water, blending, then slowly adding a portion of the mixture to the hot juice to thicken into a gravy. Unfortunately, this method often produces lumps. Cornstarch can be used in the same way, and is less likely to lump. It takes much less cornstarch than flour to produce the same results, about half the amount.

The next time you need to prepare soup, gravy or sauce, remember, there is more than one way to thicken.