My answer: There is really no secret to making smooth, flavorful gravy, but with gravy, practice does make perfect. Cooking the flour and making a roux are the two most important steps. I use a gravy separator to separate the grease from the broth because gravy can be too greasy. Here’s a You-tube video How to Make Perfect Gravy that will help prevent any embarrassing gravy mishaps. Just follow the steps and you’ll be okay.
Cornstarch is my choice for thickening sauces and gravies because the process seems quicker and handier, but it’s best to try all three (before Turkey Day) to see which one works best for you. Here’s some information on thickening gravy with corn starch and arrowroot from About.com that might be helpful. Keep in mind, if you’re having guests who are gluten intolerant, be sure to use cornstarch or arrowroot instead of flour, and let those guests know the gravy is safe for them to eat. Thank you, Louise, for your question and your interest in Ask Cynthia a Question.