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If there’s one thing that can make or break a meal, it’s the gravy. It can take a dish from mediocre to absolutely delicious, and it can bring all the flavors together in perfect harmony. But sometimes, despite your best efforts, your gravy just doesn’t turn out the way you want it to. Maybe it’s too thin, or maybe it’s lumpy. Whatever the problem may be, there are plenty of ways to thicken your gravy and make it just right. First and foremost, let’s talk about roux. Roux is a mixture of flour and fat that is cooked over low heat until it’s a deep golden brown color. It’s commonly used in French cooking and is the base for many sauces and gravies. To thicken your gravy with roux, simply melt some butter in a saucepan, add an equal amount of flour, and whisk until it’s smooth. Cook over low heat until it’s a deep golden brown, then slowly whisk in your hot liquid (whatever you’re making your gravy with - stock, wine, etc.) until it’s smooth and thickened to your liking. If you’re looking for a gluten-free option, you can use cornstarch to thicken your gravy. Mix equal parts cornstarch and cold water together in a separate bowl, then whisk it into your hot liquid until it’s smooth. Cook over low heat until it’s thickened to your liking. Another option is to use arrowroot powder to thicken your gravy. Arrowroot is a starch that comes from the root of the arrowroot plant, and it’s often used in gluten-free cooking. To use arrowroot to thicken your gravy, mix equal parts arrowroot powder and cold water together in a separate bowl, then whisk it into your hot liquid until it’s smooth. Cook over low heat until it’s thickened to your liking. If all else fails, you can try adding a slurry to your gravy. A slurry is a mixture of flour or cornstarch and cold water that’s whisked together and then added to hot liquid. To make a slurry, whisk together equal parts flour or cornstarch and cold water in a separate bowl, then whisk it into your hot liquid until it’s smooth. Cook over low heat until it’s thickened to your liking. No matter which method you choose, be sure to whisk your thickening agent into your hot liquid slowly and continuously to avoid lumps. And if your gravy is too thick, simply thin it out with a bit more liquid until it’s the consistency you prefer. So there you have it - six genius ways to thicken your gravy with whatever you have in your pantry. Whether you prefer roux, cornstarch, arrowroot, or a slurry, there’s a method that will work for you. So the next time your gravy needs a little extra love, don’t panic - just head to your pantry and get to work!

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