如何制作玉米淀粉肉汁

Traditionally, gravy is made by combining some sort of fat, such as butter or drippings, with flour to make a roux. If you don't have any flour to hand, though, or you need agluten-free version, gravy can be thickened with cornstarch as in this recipe adapted from theMayo Clinic.

Read more:How to Thicken Low-Carb Gravy

• Drippings from turkey, chicken, pork or roast beef: Use the juice from the pan you used to roast the meat, unless you need vegetarian gravy — in which case, skip this ingredient.
• 4 cups unsalted stock, divided: You can useturkey stock at Thanksgiving, beef stock if you're making a roast or chicken stock if you're having a traditional chicken dinner. Even vegetable stock works for those looking for a vegetarian or vegan gravy.
• 4 tablespoons fresh herbs, chopped: Top options include sage and thyme. Remove the herbs from their stems and chop them up finely.
• 1 cup milk: Choose skim for a lower-fat, lower-calorie gravy, but go up to 2 percent or全脂牛奶if you would like a creamier, richer option.
• 1/4 cup cornstarch: According to theGluten Intolerance Group如果您不想使用面粉，这种无麸质淀粉可以加厚肉汁。

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1. Collect the drippings for a flavorful gravy.为了用滴滴制作棕色肉汁配方，首先将锅放在烤盘中，在中间的热量上烤肉肉。如果它是一个大锅，你可能需要使用两个炉灶燃烧器。如果您正在制作素食肉汁，请跳到第三步。
2. Combine the stock with the drippings.Pour 2 cups of stock into the pan and use a whisk to mix the liquids together, scraping up any browned bits from the bottom of the pan. Put a strainer over a fat separator cup and pour the liquid through the sieve.
3. Transfer the mixture to a saucepan.尽可能多地添加剩余的液体，因为您需要制作4杯液体。如果你正在制作素食肉汁，请通过将4杯库存倒入平底锅中。将液体带入煨饭。
4. Flavor the stock with fresh herbs.Add all the herbs to the stock, and continue to simmer until the stock has reduced by one-quarter. There should be 3 cups of liquid left.
5. Prepare the cornstarch slurry.This gravy thickens with a milk and cornstarch mixture known as a "slurry." Pour the milk into a bowl and add the cornstarch. Whisk to combine the mixture evenly.
6. 加厚了她的肉汁。Slowly add the milk mixture to the saucepan, whisking constantly as you pour. Turn up the heat and bring the mixture to a boil. Cook for three to five minutes or until your homemade gravy has reached the thickness you desire.

Read more:World's Best Paleo Gravy

If your homemade gravy hasn't turned out exactly how you like it, do a little troubleshooting with help from theNational Turkey Federation.

If the cornstarch gravy turns out too thick, add more milk or broth and whisk slowly until the gravy has thinned out. If it's lumpy — perhaps because you didn't whisk the cornstarch enough with the milk — use a whisk to beat the gravy until smooth. If your gravy is too light in color, add a 1/2 teaspoon of instant coffee.

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