The Test Kitchen:
How to Thicken Gravy
Food editor Melissa Roberts shows how to use arrowroot, cornstarch, and beurre manié (a classic French paste of flour and butter) to thicken gravy. Use the latter method when you don’t want the extra flavor of a roux.
Member of the Food Innovation Group:Bon Appétit and Epicurious
Food Innovation Group: Bon Appétit and Epicurious
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