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The gravy needs t have a thickener added such as plain flour or corn flour. This done when the marjority of the fats/juices are poured off and KEPT - Add small amounts of the flour to the a small amount of the juices (approx 1 table sppon of flour to 3 of juices) stir to a paste and reheat as you heat the paste will thicken - you can add vegetable water to thin and and a huge flavour as well.

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13y ago

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