Serves: 0



Gravies and sauces made from meat liquids often need thickening. This can be done with either flour or cornstarch using various methods. Flour will produce an opaque, hearty gravy while cornstarch makes a lighter, more translucent one. Remember, in substituting one for the other, use only half as much cornstarch as flour for an equally thick mixture.

This Thickening recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.

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