How To Thicken Gravy
Chef Matt walks us through how to make a lovely turkey gravy. He demonstrates that the key to smooth, lump-free gravy is adding the flour once, then adding liquid until the gravy is the desired consistency.
Hi there, I'm Matt from the Underground Cookery School and today, I'm going to do a video cookery lesson for you. Today, I'm going to show you how to thicken gravy. Now, I've actually got a roast turkey in the oven which I am going to take out, and we are going to use that as the basis for our gravy.
So, out she comes, beautiful! Right, what we are going to do now is just take the turkey out and place it on another tray. We will just move that out of the way. As you can see, there is loads of protein in here which we want to keep.
There is also a considerable amount of cooking juice. I don't want to keep all the juice because there is a lot in there, so I'm just going to get rid of half of it and set that aside. We can always use that later on if we like.
As you can see, I've got a flame on so I'm just going to turn that up. Right, that goes straight on, and I should have some flour over here and what I'm going to do is we've got quite a lot of cooking juices in there and whilst those sizzle away, what I want to do is create what we in the culinary trade call a roux. So I am going to put a large heaping tablespoon of flour in with those cooking juices and really give it a good old mix.
And I'm going to keep all those big pieces of protein in the pan. Now, we will pass them out later. Now, the flour is actually the whole point of how you thicken out gravy which is what I've just done there.
But if I add a bit of stock, and you can use just a regular stock cube which you would add to boiling hot water. But I've actually used the fresh stock there just, you know, well, because I'm on video and I'm showing off, but I'm just going to keep that moving under that hot flame. I think when thickening gravy out, what you really want to do is just keep the pan moving so you haven't got any one part of the pan which is likely to catch because burning a pan is not a good idea in the kitchen.
So keeping that moving, and in about, I'm going to carry on doing this for about another two or three minutes until it's really thickened out and then I will have the most fantastic turkey gravy. Right, well I've been cooking away for about two or three minutes and that is now nice and thick. I think the key when thickening gravy is you only need to add, you know, it depends on size, but you only need to add the flour once, just keep stirring the liquid in until you get the consistency you want.
Don't keep adding flour because you will just end up with a really horrible gloopy mix rather than a nice refreshing gravy to accompany what will be the most sensational, beautiful roast turkey. So, I am going to just get all of the bits that were in the bottom of that pan out just by passing it through the sieve. Now, we are almost there.
You can actually see bits of that protein in there. This is going to be absolutely delicious. There we go.
I'm just going to demonstrate its thickness by layering it onto a plate which I have down here. Let me grab a spoon as well at the same time. Here you have a lovely, thick gravy.
And that is how to thicken gravy.