How to Thicken Gravy, According to Our Test Kitchen (2024)

FAQs

How to Thicken Gravy, According to Our Test Kitchen? ›

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

It's important to note that cornstarch has twice the thickening power of flour.

Both all-purpose flour and cornstarch will thicken gravy, but when choosing between one or the other, you should note that cornstarch can make gravy appear shiny.

They generally use poppy seed or cashew nut paste, which makes the gravy thicker and gives it a rich taste. Further you can also add Cooking cream to make the gravy more creamier.

(The classic ratio for gravy is three:two:one, so 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour to thicken your gravy.

Cornstarch or arrowroot

Arrowroot and cornstarch are gluten-free alternatives to thickening with flour. They'll also keep your sauce clear and cloud-free. You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot.

So if you added too much cornstarch, you can always dilute it. with a little bit more chicken stock or water. If you're thinking it too much, it looks like pudding. Garnish with green onions for that freshness.

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.

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.

What to put in gravy to make it taste better? ›

FIVE STEPS TO YUMMY GRAVY:

Add 1 tsp cracked black pepper, 1 tsp soy sauce, 1.5 tsp mustard (I prefer Dijon for its creamy and full character), and 1 tsp apple cider vinegar. Black pepper is texture, Dijon mustard adds mouthfeel, soy sauce increases texture, and vinegar cinches all the flavours in a little tighter.

When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out. Remember to check the seasoning when you're done and adjust if needed.

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. You can add different seasonings to enhance the flavor; common additions include salt, pepper, herbs, mustard, and balsamic vinegar.

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.

Add a dash of white wine (nothing too fruity; we recommend a dry Chardonnay) to boost the richness of the turkey gravy. All you need to do is put a couple of tablespoons of your chosen white wine while you're heating up your gravy and voilà! The wine should evaporate in just a couple of minutes.

Similar to flour, cornstarch is another ingredient that can be used to make gravy thicker. With cornstarch, making a slurry is also an option, but with 1 tablespoon of cornstarch whisked into cold water. Again, you'll want to add the slurry in increments so you don't over-thicken the gravy.

The longer you simmer gravy, the thicker it will become, and it's easy to end up with a thick, gloppy gravy. The fix here is super simple: whisk in a little more broth or water until it's thinned to the desired consistency.

More flour should give a thicker gravy. Regular AP flour is fine, but Alton Brown recommends cake or pastry flour! Cook the fat and flour over medium heat, constantly stirring.

Add Cornstarch or Flour

Instead of making a slurry, you can also use a sifter or a fine-mesh sieve to sift flour or cornstarch. Add the flour or cornstarch directly, a little bit at a time, to the hot drippings and liquid. Thoroughly whisk until the thickener is fully incorporated.