I'm not sure about your description of "paste." Your roux shouldn't be chunky or dry. It should be thick and bubbly, and you have to cook it some to cook out the flour flavor. For white gravy, don't cook too long. The roux should still be very pale.


It's also worth understanding that the longer you cook it, the less thickening power it has. So a white or blonde roux will thicken much more effectively than a brick roux. But the longer it cooks, the deeper its flavor.

That doesnt mean you can pour straight water in there and get the same effect.

Ive typically used cream and added water if its too thick (which is rare)

Actually, while you won't get the flavor, you absolutely can create gravy out of water. The flour will definitely thicken it, just like it would milk.

You are right

Cornstarch is a great thickener for gravies, too. Just make a 2:1 cold water to cornstarch slurry and slowly drizzle it into your heated liquid base. Bring it to a boil, and take it off a minute or so before it gets to the desired thickness (it'll thicken as it cools).

Note from a previous post: Do NOT use cornstarch and water as the roux. You wouldn't do a roux and cornstarch - one or the other.

Don't people get banned now for bumping old threads?

I had a worthwhile comment to add. :p

I use cornstarch when thickening sauces for stir fry

A heapin helpin of B&G sounds pretty damn tasty right now.

Agreed. The grease is often the best part.

Yeah, cornstarch is used in a ton of oriental sauces.

Just so Im clear, you are saying that if I make 2 identical roux batches, and add water to one and cream to the other, that they will end up with the same thickness?

Do we not have enough threads discussing this issue for you?

Perhaps I am misreading, but these two sentences seem to say the exact opposite.

Kinda like chicken gravy.... if you are straining the hard crunchies from the oil you just fried the chicken in, you are missing a treat on the mashed taters