How to thicken the gravy of the roast

When cooking a roast, the gravy that comes from it can be one of the highlights of the dish. However, sometimes the gravy can be too runny and lacking in flavor. In this case, it's possible to thicken the roast gravy using some simple tricks that we'll explain in this article.

Adding the right starch to the gravy can make all the difference between a mediocre dish and an extraordinary one. Additionally, thickening the gravy not only makes it tastier but also creamier and more substantial. There are different techniques for thickening roast gravy, each with its advantages and disadvantages. Let's see how to do it together.

Choose the right meat

To obtain a dense and flavorful roast gravy, it's important to choose the right meat. There are some parts of beef that are better suited for this preparation, such as:

• Loin: it's a lean but very tender part, ideal for roasts.
• Thigh: it's a fattier but equally soft part, perfect for braised dishes.
• Shoulder: it's a less valuable but very economical part that can be used for roasts or ragù sauces.

In general, avoid parts that are too fatty or too tough, as they could make the gravy tasteless or difficult to thicken. Additionally, it's important to choose fresh and quality meat, preferably from local or organic farms.

Another factor to consider is the amount of meat: if you want to obtain a rich and flavorful gravy, you need to use at least one kilogram of meat. However, if you prefer a lighter and more delicate gravy, you can opt for a smaller quantity.

Finally, before cooking the meat, it's advisable to marinate it with aromatic herbs, spices, and red wine for at least a couple of hours. This will help make it even softer and tastier and give the gravy an intense and enveloping flavor.

Prepare the ingredients

Before starting to prepare the roast gravy, it's important to have all the necessary ingredients at hand. Here's what you'll need:

• The pan drippings from the roast (you can retrieve them from the roasting pan after cooking the meat)
• Vegetable or beef broth (depending on your preferences)
• Flour or cornstarch
• Butter or olive oil
• Garlic and onion (optional)
• Spices (optional)

Start by straining the pan drippings from the roast to remove any impurities. You can do this using a fine sieve or cheesecloth. This way, you'll get a cleaner and more homogeneous liquid.

At this point, you can decide whether to add garlic and onion to the gravy to enhance its flavor. If you opt for this choice, finely chop garlic and onion and sauté them in a pan with a bit of butter or olive oil until golden brown.

After adding garlic and onion (if desired), pour the pan drippings from the roast into the pan and mix well. Then add the vegetable or beef broth little by little, continuing to stir to avoid lumps formation.

At this point, you can add any spices to customize the flavor of the sauce. Try a pinch of black pepper, rosemary or thyme according to your taste.

Finally, to thicken the roast sauce, dilute the flour or cornstarch in a little cold water and pour it into the sauce. Continue stirring until the sauce reaches the desired consistency.

Remember that if you want a thicker sauce, you will need to add more flour or cornstarch. Conversely, if you prefer a thinner sauce, reduce the amount of thickener used.

Now that you have prepared the ingredients and know the basic techniques for thickening roast sauce, you are ready to move on to the next phase: actual cooking!

Add liquid

After browning the meat, it is time to add liquid to create the base of the sauce. The type of liquid used depends on personal taste and specific recipe. Typically, beef broth or red wine is used.

Beef broth

Beef broth is a great choice if you want a milder flavor in your roast sauce. To prepare it, you can use water and bouillon cubes or homemade broth made with beef bones, vegetables and herbs such as rosemary and thyme.

Red wine

Red wine gives the sauce a more intense and complex flavor. It is important to choose a wine that is suitable for cooking, i.e. not too sweet or tannic. A good Chianti or Barolo are excellent choices.

Regardless of the type of liquid used, it is important to pour it slowly into the pan while stirring continuously to avoid lumps. Once the liquid has been added, bring to a boil and reduce the heat to low.

• If using beef broth, let simmer for about 30 minutes until the sauce begins to thicken.
• If using red wine, let simmer for about 15-20 minutes until the sauce begins to thicken.

It is important to continue stirring occasionally to prevent the sauce from sticking to the pan. When the sauce has reached the desired consistency, you can add other flavors such as garlic, onion or herbs to further customize the taste.

Use the right methods to thicken the sauce

There are several ways to thicken roast sauce. Below are the most common methods:

1. Add a roux to the sauce

Roux is a mixture of butter and flour that is used as a base for many sauces. To prepare it, melt some butter in a pan over medium-low heat and gradually add flour while stirring constantly until a smooth paste forms. Then add the roux to the roast sauce and stir well until thickened.

2. Use cornstarch or cornflour

Cornstarch or cornflour are common ingredients used for thickening sauces. Mix 1-2 tablespoons of cornstarch with cold water until you get a homogeneous mixture without lumps. Then add this mixture to the roast sauce and stir well until thickened.

3. Use potato starch

Potato starch can also be used to thicken roast gravy. Mix 1-2 tablespoons of potato starch with cold water until you get a smooth and lump-free mixture. Then add this mixture to the roast gravy and mix well until it thickens.

4. Use breadcrumbs

Breadcrumbs can be used to naturally thicken roast gravy. Gradually add breadcrumbs to the roast gravy and mix well until it thickens.

5. Let it cook on low heat

Cooking the roast gravy on low heat for a while can help thicken it naturally. This way, the meat juices will concentrate and the gravy will become thicker.

• Remember that each method requires different times to thicken the gravy. Be patient and keep stirring until you reach the desired consistency.
• If in doubt, you can always add a little broth or hot water to dilute the gravy if you have made it too thick.

Conclusions

Now that you know the right methods to thicken roast gravy, you can prepare a thick and flavorful sauce to accompany your favorite meat. Remember to choose the best method based on the desired consistency and to continuously stir to avoid lumps. With a little patience and practice, you will become an expert in preparing sauces!