How to Make Gravy Using a Slurry

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Making gravy using a slurry requires a few key ingredients and just a little bit of your time. Find out how to make gravy using a slurry with help from a gourmet chef in this free video clip.

Part of the Video Series: Vegetable Recipes, Dips & More
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Video Transcript

Hello I'm Chef Jennifer Booker, the owner and executive chef of Your Resident Gourmet. Today I'm going to show you how to make gravy using a slurry. Here are your ingredients, two tablespoons of corn starch, one third cup of cold water and a well flavored stock. Today we're using beef stock that we have at a rolling boil right behind me. But let's get our slurry first. What is a slurry? A slurry is either corn starch or arrowroot that's combined with cold water and it acts as an instant thickening agent for liquid, in this case our beef stock. We'll combine it with a fork so that it's not lumpy and you want to make sure that your slurry is cold and your stock is hot. Otherwise, it won't thicken or combine. Alright so now I'll grab our stock. I have my well seasoned boiling hot beef stock and I will add my slurry, which is my corn starch, in water and I will stir that in. It changes the color slightly and then we'll put this back on the stove, bring it back to a boil and allow it to thicken. Once our gravy has thickened, we'll transfer it to a gravy bowl to serve it on the table. This is a beef gravy so it goes great with beef roast, maybe even some grilled steaks, mashed potatoes or even rice. So remember, boiling hot stock, corn starch and cold water to make your slurry, add it while it's boiling, whisk it until it thickens and then serve it with your favorite dish and there you have it.

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