Just the Tip! How to THICKEN your Gravy - Cornstarch vs. Flour

How to make your Gravy THICC - Cornstarch or Flour? What is the proper thickening agent?
#thicken #gravy #thanksgiving

My Gear:

Cornstarch Slurry:
3 tbsp cornstarch
4 tbsp cold water
Combine both water and slurry, stir to combine and add to hot sauce/gravy. Bring to a simmer and check consistency. This is for about a cup of gravy. Add more cornstarch accordingly.

Roux:
2 tbsp. unsalted butter
2 tbsp. all purpose flour
(always equal parts)
Melt butter in saucepan, add flour and cook for about a minute on medium low heat. Add gravy or sauce and bring to a simmer. If not thick enough, then either reduce OR make the butter/flour dough (as per video), add a little at a time. Bring to a simmer every time to check consistency before adding more butter/flour mixture.

[palomabrava]

Very helpful, thank you 😊
I needed this video

[MichaelEKaz]

This was very helpful, thank you! Your explanation of how to use different temperatures when thickening sauces saved my stew! Previous attempts did not go well (lumpy cornstarch). I ended up making a flour roux as you showed.

[MasterBicnok]

wow, thank you for this tips. glad that I found your channel. Keep up.

[lloydrobert]

You're so enjoyable to watch and hear! The mess, the changes of mind, the brilliance!

[Doomzdayxx]

Love the double entendre. Real classy.

[garrett]

Great comparison. Great presentation.

[tosham]

Really enjoyed this demo just what I was looking for

[free_the_lion]

My go to video whenever I forget how to thicken my gravy great video thank you

[oldenmarlow]

I love using rouxs to thicken because the finished product usually tastes better but I use cornstarch most often because it’s healthier, less time consuming and way less expensive.

[makhulu]

Sauce and gravy thickening 101. I like how you make it so easy to understand. I've always tried to use cornstarch or flower for thickening sauces and gravy and always came out with a disaster but I think I'll be fine from this point on. I think this will be my go-to channel when I need the missing details.Thanks Chef Sasha for adding to my culinary IQ.

[Angelo]

Super helpful. Straight to the point. Thank you. Also, "Gravy 4:30

[joetuktyyuktuk]

The first time I used cornstarch to make gravy, I added way too much... and ended up with what I like to call "Gravy Brittle" LMAO

[SindileWren]

Nice differentiation and thanks for mentioning the water should be cold when using cornstarch as so many don’t include that and it really makes a difference. Well done.

Oh & since you teach so many it wouldn’t hurt for people to know the proper name of what you call what you call yr “pastry thing” . It is known as a BEURRE MANIÈ (bur mohn-yay) which means “kneaded butter“ & it should always be equal parts butter to flour.. 😊

[boogiebass]

She forgot the wine...or NOOO, she was sampling apparently! (at 4:38ish)
Ms Sasha...you my dear, are adorable! Great job btw~

[dougiemac]

Nice demonstration Sasha. I made the most beautiful beef stock gravy using cornstarch just before noon. Around five when it time to be served, the nice thickness had reduced to almost a water consistency. Is that always the case with cornstarch gravy? 🙃

[BlueJazzBoyNZ]

Good Presentation.
The roux needs to be fully mixed as it can be made uniform MUCH more easier as a dense paste
and then you can add the liquid. So no lumps
Also there's the simmering trick. Once it's simmering it's at it's set consistency for the amount of roux.

[wifigrannyl.]

I'm watching this because my husband is very allergic to corn of any type. I was having trouble with my flour thickening lumping. Now I will use the whisk and should have a better outcome. I subbed, I liked your personality and gravy dance. 😂 I will check out your other content. Thanks and have a very blessed day.

[Dee_Rod]

A slurry to me is what I sound like when I drink too much of the wine I should have used for cooking. 😆

[Unfinessible]

Can you use both flour and cornstarch?

[sugalovely]

I think i'll use the roux for actual gravy or sauces & the slurry for when i want 2 just thicken the sauce on something i've cooked, like my roast & potatoes or my chili or red beans & rice. The roux makes seems creamier.