Gravy

Ingredients:
[ ] 350 ml reserved cooking liquid (the flavourful liquid left after steaming beef, lamb, pork, etc.)
[ ] 3 tablespoons tapioca starch
[ ] 3 tablespoons cold water (to make the slurry)
[ ] ½ teaspoon dried thyme
[ ] ¼ teaspoon black pepper
[ ] 1 teaspoon balsamic vinegar

Method:
[ ] Strain the hot reserved cooking liquid into a glass jar and skim off most of the fat (the oily layer on top)
[ ] Return the liquid to a saucepan. Add the thyme and black pepper, then bring it to a gentle simmer over low heat
[ ] In a small bowl, whisk together the tapioca starch and cold water until completely smooth
[ ] While whisking continuously, slowly pour the slurry into the simmering liquid. Continue whisking for 30–60 seconds, until the gravy reaches the desired consistency. Do not simmer for longer than 60 seconds
[ ] Remove the saucepan from the heat and stir in the balsamic vinegar
[ ] Serve immediately, or refrigerate and reheat gently just before serving