How to thicken gravy without flour or cornstarch?

It is possible to thicken gravy without flour or cornstarch, and it's as simple as keeping it on the heat . When gravy is left to simmer or reduce, it naturally thickens, so be patient with your gravy. One downside to reducing gravy, though, is that it can become too salty.

How do chefs thicken gravy?

Chefs and home cooks often use pan drippings and other cooking liquids, such as chicken broth, wine, or milk , to thicken and flavor the gravy.

Which is better to thicken gravy, cornstarch or flour?

What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.

How to thicken a sauce without cornstarch or flour?

Egg yolks, arrowroot, tomato paste or butter can thicken sauce in place of flour or cornstarch.

What is a substitute for flour as a thickener?

Cornstarch can be subbed in for wheat flour at a 1:2 ratio . Because it's a durable thickener, you only need half the amount of cornstarch to create the same effect. Also, adding cornstarch to a gluten free recipe is a great way to add softness and texture to baked goods while keeping them grain free!

How to fix gravy that is too thin?

If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch . But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.

How to make gravy without flour clumping?

If you just dump dry flour into the pot, it'll form stubborn lumps. Instead, you need to make a paste of roughly equal parts flour and softened butter, mashing them together until completely smooth, then whisk this paste into the gravy a tablespoon or two at a time, until the gravy has thickened appropriately.

What is a good substitute for flour in gravy?

Cornstarch and potato starch are the best options for gravy. Avoid arrowroot and tapioca starches because they can get "stringy" and look artificial in gravy. Cornstarch gravy is more translucent than flour based sauces. Potato starch gravy is more opaque than cornstarch, but less opaque than flour.

How do restaurants thicken gravy?

Onion paste, cashew paste, cream, butter, melon seed paste, cornflour slurry and roux (equal parts of cooked flour and butter) are some of the commercially used thickening agents.

How to thicken gravy with egg?

Drop a yolk into the pan or pot just after it's come off the heat, so that it's hot but not boiling. Whisk or stir quickly to break the yolk. Progressively, the residual heat will cook the yolk as you mix it into the entire dish. Once it hits around 160 degrees, it should be glossy and thick.

What is the best thickening agent for gravy?

To make a good cheese sauce or gravy, you need a thickening agent. Cornstarch and flour are two common thickening agents in the home kitchen. Both are cereal starches and when they're mixed with a liquid and then heated, they gelatinize.

How much cornstarch to thicken 2 cups of gravy?

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce . Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

How to make gravy thick without corn flour?

Besan or gram flour is usually added to potato based dishes and gives a nice 'halwa wala taste' to the sabzi. Make sure you roast the gram flour first and then add it to ward off the raw smell. Besan is a healthy substitute for corn flour or refined flour to make gravies thicker .

6 Genius Ways to Thicken Gravy Using Items From Your Pantry (2024)

It's the annual wintry cooking-skill conundrum-figuring out the best way to thicken your gravy. As you start craving chilly weather dishes and comfort foods, like robust roasts, mashed potatoes, and (of course), Thanksgiving turkey, you may find yourself at the stove wondering: Why won't my gravy thicken?

6 Genius Ways to Thicken Gravy Using Items From Your Pantry (1)

First, Try Reducing the Liquid

One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.

No time to simmer? No problem. We certainly don't want your table full of gravy-loving guests to wait. Grab a whisk and follow these tips for how to thicken gravy with cornstarch, flour, or using alternative ingredients in your pantry.

How to Fix Lumpy Gravy

6 Genius Ways to Thicken Gravy Using Items From Your Pantry (2)

How to Thicken Gravy With Cornstarch

Cornstarch isn't just a handy all-around kitchen staple to keep in your pantry—it's also a gluten-free gravy thickener that saves the day for the gluten-averse. How much cornstarch is needed to thicken gravy? The ratio is an easy one to remember: Use 1 tablespoon of cornstarch per 1 cup of liquid for a perfect gluten-free gravy thickener every time. If you want extra-thick gravy, use 2 tablespoons per 1 cup of liquid (vegetable, chicken, or meat stock, ideally, a combination of pan drippings and stock, or water and bouillon). A good rule of thumb is to start with a single tablespoon-you can always add more.

To thicken gravy with cornstarch and get smooth results, mix the cornstarch with 1 to 2 tablespoons of water to make a liquid-like paste or slurry. Another method is to strain the dry cornstarch through a fine-mesh sieve, although using this method to thicken gravy may result in a more lumpy gravy.

Once you add the cornstarch to your hot liquid, use a whisk or wooden spoon to incorporate it, whisking or stirring constantly until it is well incorporated and the gravy starts to thicken. Bonus: In addition to being a gluten-free gravy thickener, you need less cornstarch than other gravy thickeners to get the job done.

How to Fix Salty Gravy (Yes, It's Possible!)

How to Thicken Gravy With Flour

Similar to cornstarch, the technique to thicken gravy with flour works best if you add a little water to your flour to create a liquid-like paste or slurry (you may also use a fine-mesh sieve to strain the dry flour into the hot liquid). However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

How to Make Classic Gravy

How to Thicken Gravy Without Cornstarch or Flour

Don't have cornstarch or flour on-hand? There are lots of cornstarch alternatives and flour substitutes you can use (many are gluten-free gravy thickeners, too)-you just need to get a little creative. Here are a few pantry items you can use to thicken gravy.

Flour and Cornstarch Alternatives:

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Arrowroot

This powder comes from rhizomes of the Marantaceae family of tubers. It's a great natural substitute for those needing a gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water. Add to 1 cup hot liquid with a whisk or wooden spoon, stirring until incorporated and the gravy thickens.

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Tapioca

Tapioca is derived from the cassava root. To thicken gravy, add 1 ½ teaspoons of tapioca starch into the hot liquid, whisking until well incorporated and the gravy thickens.

RELATED: The Safety Tip You Need to Know Before Cooking With Cassava

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Potato Starch

This gluten-free gravy thickener requires 1 tablespoon of starch mixed with 2 tablespoons of water to create a slurry. Whisk or stir into 1 cup of hot liquid, stirring constantly until the gravy thickens.

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Pureed Vegetables

Who knew? This smart way to thicken gravy allows you to use what's in your veggie crisper. Roast any kind of potato, parsnip, beet, or carrot, puree in a blender or food processor, and stir into gravy until completely incorporated. (Just remember: Vegetables have their unique flavors, so you'll be altering the taste of your stock base with whatever vegetable you decide to add.)