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If your gravy is simmering on the stove and still feels too thin, you can mix equal parts cold water and either flour or cornstarch to make a slurry that can then be whisked into the gravy, Grant ...
To make brown butter gravy, melt a few tablespoons of butter in a saucepan over medium heat, stirring frequently with a rubber spatula, until the butter is foamy and brown bits start to form.
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The hotter the heat, the more inconsistently it will warm, causing some parts of the gravy to thicken and cook faster than others. Heating on low helps ensure the texture stays consistent as it warms.
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Check out the slideshow above for tips and a step-by-step guide to perfect gravy along with some of our favorite. The most important thing about gravy is that it be lump-free. Perfect gravy is ...