When making gravy from scratch, when do you add the flour?

I get the stock hot first and then slowly add some flour and continue whisking. Be really spare with the flour. It doesn’t take much.

I take some of the stock out (about 1/4 cup) and put in small bowl or jar with lid. Add flour and shake vigorously till flour disolved then stir into slowly boiling remaining stock. Cornstarch works well too.

You have two options. Thicken with cornstarch and water or make a roux from butter plus flour then add your stock.

Do not add flour straight to your stock. You will have an awful mess.

Thanks so much! I followed cyndyh’s answer since it was closest to what all my aunts do – and it worked like a dream. Being spare with the flour is definitely key!

Four to be used to thicken said gravy?

I wouldn’t use flour it is not very nice to have, use corn flour or instant mash to thicken the gravy or indeed the jelly( fat ) from an animal would do the trick and add extra flavour .

I use a mix of Wondra flour and corn starch in cold water (or cold stock). I stir into the stock, but the stock is not boiling and bring slowly to a boil while stirring. Starting cold or cool prevents lumping.

my wife adds it before the “liquid” (milk, stock, water, etc.) while heating…some recipes even call for “burning” of the flour, such as gravy made for biscuits and gravy for breakfast.

Flour works fine in gravy as long as it has had time to cook. I prefer to make a roux of flour and melted butter to be certain the flour is cooked, and then add it to the stock. However, If I need to keep things lower fat, then I do what @ptarnbsn does – set aside 1/4 cup of stock to cool, mix the flour in well and then add it to the main pot, whilst stirring.

Cornstarch does thicken well, but if the gravy is cooled and reheated, the thickening goes away. That is why reheated Chinese leftovers just aren’t the same. Also, cornstarch tends to have a glistening, transparent look that isn’t the best for gravy. It is excellent in things like fruit pies, however.

Arrowroot, tapioca and some other starches can be used as thickeners, too, each with its limitations, however. In many cases it is important not to bring your sauce to a boil as too high a temperature will cause the starch molecules to separate, thus thinning your gravy again.

You might also consider simply reducing the sauce/broth over high heat. This has the advantage of greatly intensifying the flavor.

A sauce or gravy can also be thickened by adding a liaison (a blend of cream and egg yolks), butter, gelatin, or pureed vegetables or fruits.

:D

@Darwin I’ve learned more than I ever needed to know about gravy making from you! You must be a great cook! Thanks for so much info.

@ptarnbsn – My waistline and my husband certainly think so.

I never knew until I was in my twenties that you could buy pre-made gravy or tartar sauce or even salad dressing – I assumed everyone made their own just like my family. Both my mom and my dad cooked (separately but in the same kitchen) so I just learned by example, and then, once I was faced with college dining halls, necessity.

I use Arrowroot to thicken rather than flour or cornstarch because it imparts no flavor. It is sold with the other spices in the grocery store and is very reasonably-priced. I add it while whisking just before the gravy (the meat juices) starts to boil, then reduce the temp to low and let simmer.