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Gravies And Sauces, And Thickening Them

last month

When I make gravy, I usually first make a roux, which takes an irritating amount of time stirring flour in a pan, especially if trying for medium or darker. I make a dry roux (no oil) because I‘d rather the fat in my gravy be butter or heavy cream than oil.

I’m thinking of making a big batch of roux and storing it to have on hand whenever needed. I may try making it in the oven. I’m thinking freezing 1/2 cup batches might be handy.

I’ve also thickened gravies with raw flour, sifted into the pot. It works but doesn’t add much flavor and I have to stir a lot to avoid lumps.

Chinese sauces are usually thickened with corn starch, often overly so. Ewww to gloopy sauces.

A friend once showed me his automatic pan stirrer robot. It worked well, but I mocked it - unfairly, perhaps? https://www.amazon.com/U%C3%9CTENSIL-Stirr-Automatic-Dishwasher-Indicator/dp/B08C355HFF/

I would like to learn about other gravy and sauce thickeners. The criteria are 1) fast, 2) low effort, 3) foolproof, 4) neutral taste or tasty.

I'd also like to get better and more efficient at sauces.

Once upon a time I tried to learn the “mother sauces”. Got out my Larousse and made it as far as demi-glace before I got tired of the giant stockpots full of bones etc. But it sure was nice to always have cubes of demi-glace in thr freezer.

I'm lazy now, and just want a small repetoire of gravies and sauces that take very little time to make - or that can be batched and frozen. Kind of like "Minute Sauce".

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