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2. How to Thicken Gravy in a Pinch So It's Rich and Creamy - AOL

   www.aol.com/thicken-gravy-pinch-rich-creamy...

   Slowly add your roux to the gravy until you've reached the desired consistency. Make a Slurry Similarly, a slurry combines two ingredients, a starch and a liquid, that will help thicken up your gravy.

3. 6 Different Types of Gravy That Are Pure Comfort Food - AOL

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   On Thanksgiving, it's all about the turkey gravy, but you can also make brown gravy with the cooking liquid from chicken or roast beef. A simple roux (made with flour and butter) helps to thicken ...

4. The 3-Ingredient Gravy You Can Whip Up at a Moment’s Notice

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   Tips for Making 3-Ingredient Gravy. Cook the roux. The longer you cook the flour and butter mixture, the darker in color it will get. This not only gives the gravy its golden hue, but it also adds ...

5. Roux - Wikipedia

   en.wikipedia.org/wiki/Roux

   A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...

6. List of condiments - Wikipedia

   en.wikipedia.org/wiki/List_of_condiments

   Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment

7. Sauce - Wikipedia

   en.wikipedia.org/wiki/Sauce

   Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux; Sauce velouté, a light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream. Sauce béchamel, a milk-based sauce, thickened with a roux of flour and butter. Sauce tomate, a tomato-based sauce.

8. How to Easily Thicken Sauces and Gravy - AOL

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   How to Make a Roux: For 1 cup of sauce, melt 2 tablespoons butter or oil in a saucepan then stir in 2 tablespoons flour. Cook, whisking constantly, about 1 minute. Cook, whisking constantly, about ...

9. Stock (food) - Wikipedia

   en.wikipedia.org/wiki/Stock_(food)

   Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...