Q&A for How to Thicken Gravy

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Why do gravy granules get watery when cooled?

Community Answer

When covered, the water in the gravy evaporates and collects on the covering, then drips back into the gravy. This causes the gravy to be watery.

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Question

Can I thicken it with gelatin?

Community Answer

Yes, or use flour.

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Question

I made bacon gravy using equal parts bacon grease, flour, and milk. It browned beautifully, no lumps, but was granular in mouthfeel. Can you help?

Community Answer

Make sure to try and sift the flour, it will decrease the amount of "grains." Also, add the milk all at once, but slowly, so the flour doesn't clump with the milk.

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Question

How do I keep leftover gravy from getting lumpy when heating it?

Amber Kopf

Community Answer

Stir it every couple of minutes if heating it up in a saucepan. If heating it up in the microwave, stir in 30 second intervals.

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Question

I used canned gravy and when heated it was thick. I put into refrigerator overnight it turned to watery liquid and would not thicken again. Did I do something wrong?

Community Answer

What likely happened is the moisture got trapped, and when it collected on the dish, the water molecules gathered to form water droplets, and they dropped back into the gravy, making it watery. The gravy probably would not thicken again because the fat absorbed as much water as it could and the water could not evaporate.

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Question

I made gravy with beef drippings last night. There is some left that I want to use it for dinner tonight, but there isn't enough. What can I add to it to make more gravy?

HumanBeing

Top Answerer

Use your leftover gravy as a base to make more gravy. Add commercial gravy granules and boiling water, or try adding a red wine reduction. Use water from vegetables you've boiled and a stock cube.

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