At what temperature should water be to correctly make gravy?

To properly make gravy, water should be at a high enough temperature to help dissolve the flour or cornstarch used as a thickening agent, and 190 degrees Fahrenheit is ideal for this process. At this temperature, the starch granules begin to swell and gelatinize effectively, enabling them to thicken the liquid as it cooks.

This temperature provides the right balance between being hot enough to facilitate thickening while not boiling, which can cause separation in the gravy. When the water is near but not at boiling point, it allows for a smooth incorporation of the ingredients without creating lumps. In the context of cooking, understanding the characteristics of temperature during the process is crucial for achieving the desired consistency and flavor in gravies and sauces.