A popular choice, cornstarch is flavorless thickening agent that works well for gravies. Mix it with water before adding it to the dish to avoid lumps.
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Both all-purpose flour and whole wheat flour can be used to thicken gravies. Make a roux by cooking flour in butter and oil, and then adding it to the gravy.
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A natural thickener derived from a tropical plant, it creates clear, glossy sauces and is suitable for gravies that need to be gluten free
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It’s a mixture of equal parts of all-purpose flour and butter. Roux is cooked until it reaches the desired color and thickness, then added to the gravy.
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Made from potatoes, this starch is a gluten-free alternative to flour and cornstarch, offering excellent thickening properties.
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A finely ground powder made from rice, it’s a good gluten-free option to thicken gravies, providing a slightly different texture than cornstarch.
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Yoghurt or curd, when whisked and added carefully, can provide a creamy consistency and thickness to gravies, especially in Mediterranean and Indian cuisines.
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It’s a popular ingredients in Southeast Asian and Indian cuisines, which not only adds thickness but also imparts a distinct flavor to gravies
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Red lentils, when cooked and blended, can serve as a natural thickening agent, adding both thickness and nutritional value to the gravy.
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