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

FAQs

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

One way to thicken gravy with flour is by making a slurry. A slurry is made by whisking 2 tablespoons of flour with cold water, which then gets whisked into the gravy.

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.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

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.

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.

A roux is a paste made from flour and fat that thickens sauces, and it's essential to a good gravy. You can make it with fat from the bottom of the roasting pan, butter or oil. Aim for one part fat to one part flour.

1. All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.

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.

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.

Why is my cornstarch not thickening? ›

Cornstarch must be cooked to 95°C (203°F) before thickening begins. At that point, it usually thickens fairly quickly and the sauce turns from opaque to transparent. When cornstarch thins after it's thickened, it's usually due to continued stirring.

You can always add more broth to increase your gravy volume.

Add More Flour

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.

For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)

If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more. It's probably already in your pantry.

Another way to thicken gravy without flour is to roast vegetables like carrots, onions or shallots, celery, whole garlic and red bell peppers with the meat. Strain the juices and puree the vegetables and add it to the de-fatted meat juices, wine and some stock. Reduce the liquid to a thick gravy then strain and serve.

How to Fix It. Simmer the gravy over medium-high heat, allowing the liquid to reduce. If your gravy is still too thin, add a beurre manié (French for kneaded butter): Make a paste of equal parts flour and room-temperature unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.