Gravy

Carrie S. (Q&A ID 6354)

I'm making meatloaf with gravy for my brother's family to heat up after a funeral service. Anyone have thoughts on which would be better- a roux based gravy or gravy thickened with corn starch slurry? I just don't want it to separate in the fridge and be gross.

Thanks!

Carrie

Lynn C. (Q&A ID 662)

Hi Carrie - A gravy made with flour or a cornstarch slurry can both separate when reheated, but you can easily bring ti back together. Bring to a simmer over low heat and whisk vigorously to recombine. If you won't be the one reheating it, I would add some reheating instructions onto the container. Good luck! Best, Lynn C.

Carrie S. (Q&A ID 6354)

Thank you Lynn!!