How can I thicken a meat gravy without using flour? There are other starches you can use. Cornstarch (also called cornflour) springs to mind because it's used so much in Chinese cuisine. To prevent lumps, it needs to be dissolved in a small amount of cold liquid before pouring it into whatever you're trying to thicken. Simmer for at least a minute to cook out the raw taste. Arrowroot is harder to find but it's another good thickening starch. Both cornstarch and arrowroot are stronger than flour and you'll need less to thicken your gravies. If you're trying to avoid starches altogether, thicken your gravy by reducing the liquid and adding fat - heavy cream, egg yolk or butter. For a cream sauce, pour heavy cream into the liquid and continue to simmer until it reduces to the right consistency. To thicken with an egg yolk, whisk the yolk in a bowl and add about 1/4 cup of the hot liquid. Whisk thoroughly, then pour back into the pan and stir over low heat until it thickens. Do not let it simmer or the egg yolk will scramble. For a butter-enriched sauce, swirl in a lump of cold, unsalted butter just before you remove the reduced liquid from the heat. This doesn't substantially thicken the sauce, but the butter makes the sauce taste richer and helps it linger on the palate instead of immediately dissipating. How is clarified butter different from ghee? Clarified butter is made by gently melting butter then skimming off the surface foam. Pour off the clear, yellow liquid but leave behind all the milky residue at the bottom of the pan. The yellow liquid is pure butterfat. While whole butter will scorch if you try to cook with it, clarified butter can be used to saute foods because the water and milk solids have been removed. Clarified butter has a longer shelf-life than regular butter. Ghee is made in a similar way, but instead of pouring off the clarified fat as soon as the butter melts, it is cooked until the milky residue at the bottom of the pan starts to brown. Because of this, ghee has a lot more flavour than clarified butter. It can be heated to a higher temperature than clarified butter, and has an even longer shelf-life.