This is the biggest mistake people make. You cannot—I repeat, cannot—dump a spoonful of dry cornstarch into a boiling pot. What happens then? You get sad, chalky clumps. It’s like putting flour in your hair and expecting it to style itself. A total disaster.
Instead, you need to make a slurry. That’s just a fancy word for “cornstarch mixed with cold liquid.” Take a small bowl, add a tablespoon of cornstarch, and then whisk in two tablespoons of cold water. Or even cold broth! (I always use broth from my pot, just cooled down a bit).
Whisk it until it looks like a milky, smooth paste. No lumps allowed, friend. This is your golden ticket to gravy heaven. Pour it in a steady stream while stirring your hot sauce like you mean it.
