Have you ever made gravy or sauce and found that there were clumps in your finished product? This often happens because the thickening agent (arrowroot, cornstarch, flour) hasn’t been correctly incorporated into the liquid. Here is what you can do to prevent this from happening:
- If the recipe calls for a thickening agent: Pour about about 1/4 cup of a liquid that your recipe calls for (i.e. non-dairy milk, soy sauce, vegetable broth, water, wine) into a cup and slowly add the thickening agent, whisking until dissolved. Slowly whisk into your gravy/sauce and stir until thickened.
- If the recipe does not call for a thickening agent: If you want your gravy/sauce to be thicker than it is, combine approximately 1 tablespoon thickening agent and 1/4 cup liquid and whisk with a fork until thickening agent is dissolved. Slowly whisk into your gravy/sauce and stir until thickened.
If you want to take an extra step (assuming your gravy/sauce isn’t too thick), you can always filter your gravy/sauce through a mesh strainer or even a coffee filter, discarding the clumps.