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Old 11-17-2013, 06:26 PM   #1
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Gravy problem

I've been making gravy for years. White pepper gravy is my favorite. Can anyone tell me why it sometimes doesn't thicken? 4 tbsp butter, 4 tbsp flour, 1/2 tsp salt, 1/2 tsp pepper, 2 cups milk. Most of the time it thickens up just fine, but once in a while I have to add more flour, sometimes 2 tablespoons more while whisking. I always whisk the entire time after adding the milk, which I always warm first. Tonight I felt I was in danger of scorching it, but it still hadn't thickened. I had to add flour. Any ideas?


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Old 11-17-2013, 08:12 PM   #2
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Was the humidity high there today, I believe this can affect your flour.

If you don't like the food, have more wine!
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Old 11-17-2013, 08:51 PM   #3
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Since I rarely measure when making gravy, I would have no problem just adding the extra flour to thicken the gravy. As long as I keep whisking and the heat is reasonable, there be no worry about scorching. I just mix a little more flour with a little more liquid and whisk it in until the gravy thickens to my liking.
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Old 11-22-2013, 02:37 PM   #4
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Are you making a roux first? Adding flour to hot liquids is not a good idea and frankly its not how its done.
Mix the butter and flour in a sauce pan over low heat stirring continuously until the flour is well incorporated and slightly off color*. Then either add this roux to your medium or add your medium to the roux.
Have a whisk on hand for stirring.

* Roux can be browned for darker gravies and dishes like Gumbo.
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Old 11-22-2013, 02:44 PM   #5
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Gravy does have to come to a boil to activate the flour's thickening properties. You may be doing this inconsistently. Bring just to a boil, reduce the heat and simmer 1-2 minutes till it reaches the desired thickness. Whisking constantly will prevent scorching.
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
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