Here’s the big secret most cookbooks don't shout from the rooftops: thickening takes time. Don't dump in all your slurry at once. Add a little, stir, wait thirty seconds, and see what happens. Liquids thicken as they cool, too, so your sauce might look thin in the pan but perfect on the plate.
And if you mess up? If your gravy is too thick, just add a splash of water or stock. If it’s still thin, make another quick slurry. There are no kitchen police. You are the boss of your broth.
