The summer months are all about vinaigrettes and a “squeeze of lemon,” but when the temperature drops, heavy brown and white gravies are back in fashion. As you prepare a perfectly smooth and savory sauce, avoid running into the dreaded chunky cool-down phase at the table. Keep your gravy hot and silky by serving it in a vacuum insulated bottle. Gravy needs helpGravies are thickened with starch—that might be cornstarch, flour, or starch from another source. Starches activate with water and heat, gelatinizing and transforming runny liquids into slow-flowing ones that coat your food instead of it puddling underneath. However, starches continue to thicken as they cool. The serving temperature i
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