Gravy is the most magical part of Thanksgiving. Besides enhancing every side dish on the table, gravy can also do double duty in covering up a dry-turkey disaster, like forgetting to brine your bird. But achieving the perfect consistency for gravy is a finicky task—while a splash of chicken stock can fix something that’s too thick, what are you supposed to do when faced with the opposite problem?
Instead of grabbing a new saucepan to start another batch of roux, do this instead:
Thicken your gravy quickly using a beurre manié.
Take equal parts softened butter and all-purpose flour, and mash them into a paste with a fork. Slowly whisk pieces of the paste into your gravy, letting it come back up to a boil until it reaches your desired consistency. As the butter gradually melts, it slowly releases the flour particles into the gravy without causing any clumps, and acts as a foolproof, stress-free thickener.
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