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 ...

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 ...

"If your gravy is too runny, it’s usually because there’s not enough fat or flour to thicken it, or you’ve added too much liquid," James Beard Award-nominated chef Jerome Grant tells USA TODAY. Never ...

While cream is a popular pick, there are other simple ingredients you can use at home. Here are five easy ways to level up your gravy game. Maida is a great thickener for Indian gravies. Mix it with a ...