How Do You Thicken Pan Juices For Gravy?
To thicken pan juices for gravy, begin by removing any excess fat from the pan and leaving the remaining liquid. Dissolve a tablespoon of cornstarch or flour in a small amount of cold water. Add this mixture slowly to the pan juices while stirring continuously until the desired thickness is achieved. Allow the gravy to simmer for a few minutes to cook off any raw flour or cornstarch flavor. Alternatively, you can also use a slurry of equal parts flour and butter for a richer gravy.