What is the recommended thickening agent used for gravies?

• A. Cornstarch
• B. Flour
• C. Beurre Manie
• D. Roux

Answer: (D)

Roux is the trusted thickener for gravies because it creates a smooth, integrated body that holds up through simmering. It’s made by cooking flour with fat, then whisking the mixture into hot liquid. The flour’s starches swell and gelatinize, giving the gravy a cohesive, velvety texture. You can tailor the flavor by the roux color: a light white or blond roux for a delicate gravy, or a deeper brown roux for more depth. This method prevents lumps and ensures consistent thickness as the gravy cooks.

Cornstarch thickens quickly and can give a shiny finish, but it can break down with prolonged cooking and doesn’t develop the same creamy body. Using flour alone risks lumps unless carefully tempered. Beurre mani is a finishing technique—kneaded butter and flour added at the end to adjust thickness—useful for finishing, but not the primary method for gravies.