"cybercat" > wrote in message
...
>
> "Gloria P" > wrote in message
> ...
>> Jen wrote:
>>
>>> Here is my question: I want to make a gravy out of these pan
>>> drippings, but I really want to keep it as low fat as possible. How
>>> would I go about doing this? The entire reason I skimmed off all the
>>> fat was to do something like this but now I'm not sure how to do it
>>> without a traditional roux. Is there a way to make a glace' type
>>> thing?
>>> Would really appreciate any advice...
>>> TIA...
>>> Jen
>>
>>
>> Simple. Don't add any fat. Heat the drippings. Make a slurry of
>> cornstarch and cold water. Add to the simmering drippings little
>> by little,allowing each addition to thicken before adding more until
>> the correct texture is achieved. Season to taste.
>>
>> Remember that cornstarch takes a few minutes to thicken simmering
>> liquid so have patience and don't add all at once or you'll end up
>> with something resembling chicken Jello!
>>
> Is this good? I have never tried using corn starch as a thickener for
> anything but Asian sauces.

I'm trying to find some arrowroot for exactly the same purpose. It is
actually a ground root of a plant. I'll let you know how it does if I find
any, and if you do first, let me know. Cornstarch, and blonde roux are the
common choices thus far.

Steve