Cullis, or Thickened Gravy
Ingredients
Directions
Make the gravy
Heat the gravy in a pan.
Add flour to a basin with a ladleful of gravy, then stir well.
Gradually pour in the rest of the gravy and mix thoroughly.
Return the mixture to the pan.
Simmer and adjust
Simmer for 30 minutes, stirring frequently.
Do not remove the scum until ready to strain the gravy.
Simmer longer to adjust thickness.
Add warm broth or water as needed.
Stir the sauce in the basin while cooling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Starch that thickens the gravy as it heats with the liquid.
- Gravy
- Forms the liquid base that the flour thickens.
The step that matters
Mixing the flour into the gravy. Adding flour directly to hot liquid can form lumps. Mixing it first with a ladleful of gravy in a separate basin lets the starch disperse evenly before it thickens the whole batch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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