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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.
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