You can always start by cooking the gravy a little bit longer to thicken it. Allow the gravy to simmer, uncovered, on the stove—the extra time will help the liquid to evaporate and the gravy to ...

Sure, making a roux is a quick way to start a gravy, but what if you can't have gluten? In that case, turn to this one pantry ...

Stir this mixture into the gravy and keep simmering until it starts to thicken. The only catch here is that unlike slurry, pureed vegetables will add their own flavor to the gravy. This isn't ...

But how does his unusual recipe really taste ... but I don't bother with this because my gravy looks thick enough already. In case you didn't know Cliff, Oxo stock cubes are packed with a ...

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whisk and allow this to come to a simmer and thicken. You can add a cup of liquid for every spoonful of flour so adjust accordingly and make as much as you like. For thicker gravy, simmer it until ...

For example, some recipes for Sauerbraten, a German beef roast, use gingersnaps to thicken and flavor the gravy. I chose to go with Mi-Del ginger snaps, but you can use any brand. The recipe calls ...