Gravy. That luscious, savory sauce that elevates everything from roasted turkey to mashed potatoes, biscuits to pot roast. But what happens when your gravy is too thin? And worse, what if you’re out of cornstarch, the trusty thickening agent in many kitchens? Fear not, culinary adventurers! This guide will equip you with the knowledge and techniques to thicken your gravy without cornstarch, ensuring a delicious and satisfying result every time.
Understanding Gravy Consistency
Before diving into thickening methods, it’s essential to understand what contributes to gravy’s consistency. Gravy is essentially a sauce built upon a base of fat, flour (or another thickening agent), and liquid. The ratio of these ingredients dictates the final thickness. Cooking time also plays a significant role. As the gravy simmers, the starch granules swell and release their thickening power. Insufficient fat, too much liquid, or insufficient cooking time can all lead to a thin, watery gravy.
The Roux: A Classic Thickening Foundation
The roux is a cornerstone of many classic sauces, and it’s a fantastic way to thicken gravy without cornstarch. A roux is simply a mixture of equal parts fat (usually butter) and flour, cooked together over low heat.
Creating a Roux for Gravy
The key to a good roux is patience. Melt the butter (or your chosen fat) in a saucepan over medium-low heat. Once melted, whisk in the flour, ensuring there are no lumps. Now, the crucial part: cook the roux, stirring constantly, until it reaches your desired color.
- White Roux: Cooked for just a few minutes, until the raw flour taste disappears. Ideal for lighter gravies like béchamel.
- Blonde Roux: Cooked for slightly longer, until it turns a pale golden color. This adds a bit more flavor and thickening power.
- Brown Roux: Cooked until it reaches a nutty brown color. This imparts a richer, deeper flavor and is often used in Cajun and Creole cuisines. Be careful not to burn the roux!
Once your roux is ready, slowly whisk in your warm liquid (stock, broth, or pan drippings) until smooth. Bring to a simmer and cook until the gravy thickens to your liking.
Troubleshooting Roux-Based Gravy
- Lumpy Gravy: If your gravy becomes lumpy, don’t panic! Use an immersion blender or carefully transfer the gravy to a regular blender to smooth it out. Alternatively, strain the gravy through a fine-mesh sieve.
- Greasy Gravy: If your gravy appears greasy, you may have used too much fat. Skim off excess fat from the surface with a spoon.
- Flavorless Gravy: Season generously with salt, pepper, and other herbs and spices to enhance the flavor. A splash of wine or a dash of Worcestershire sauce can also add depth.
Flour as a Direct Thickener
While a roux is a preferred method, you can also use flour directly to thicken gravy, although this requires more careful attention to avoid lumps.
Using a Flour Slurry
A flour slurry involves mixing cold water with flour to create a smooth paste. The cold water helps prevent the flour from clumping when added to the hot liquid.
Whisk together equal parts cold water and flour until smooth. Slowly drizzle the slurry into your simmering gravy, whisking constantly. Continue to simmer the gravy until it thickens. Remember, it will take a few minutes for the thickening to occur, so be patient.
Dusting the Meat with Flour
This method works best when you’re making gravy directly in the pan after cooking meat. Before cooking the meat, lightly dust it with flour. As the meat browns, the flour will also brown, creating a flavorful base for your gravy.
Once the meat is cooked and removed from the pan, add your liquid (stock, broth, or pan drippings) to the pan and scrape up any browned bits from the bottom. Bring to a simmer and cook until the gravy thickens.
Other Starch-Based Alternatives to Cornstarch
If you’re looking for starch-based alternatives to cornstarch, several options exist that can effectively thicken gravy.
Potato Starch
Potato starch is a potent thickening agent, even stronger than cornstarch. Use it sparingly, as too much can result in a gummy texture. It’s best to use it in a slurry similar to the flour slurry method.
Tapioca Starch (Tapioca Flour)
Tapioca starch, also known as tapioca flour, is another effective thickening agent. It creates a glossy, clear gravy. Similar to potato starch, it’s best to use it in a slurry.
Arrowroot Powder
Arrowroot powder is a good alternative to cornstarch, especially for those with corn allergies. It produces a clear, glossy gravy. Use it in a slurry, and be careful not to overheat it, as it can lose its thickening power if boiled for too long.
| Starch | Thickening Power | Notes |
| ————— | —————- | ——————————————————————————————- |
| Potato Starch | High | Use sparingly to avoid a gummy texture. Best used in a slurry. |
| Tapioca Starch | Medium-High | Creates a glossy, clear gravy. Best used in a slurry. |
| Arrowroot | Medium | Good for corn allergies. Creates a clear, glossy gravy. Don’t overheat. Best used in slurry. |
Non-Starch Thickening Methods
Sometimes, you might want to avoid starches altogether. In that case, several non-starch methods can help you achieve a thicker gravy.
Reduction
Reduction is a simple and effective method that involves simmering the gravy uncovered until the liquid evaporates, concentrating the flavors and thickening the sauce. This method requires patience, as it can take some time, but it results in a rich, flavorful gravy.
Pureed Vegetables
Pureed vegetables can add both flavor and thickness to your gravy. Roasted vegetables like butternut squash, sweet potatoes, or carrots can be pureed and added to the gravy. The natural starches and fibers in the vegetables will help thicken the sauce.
Cream or Dairy
Adding cream, half-and-half, or even sour cream can thicken gravy. The fat content in dairy products helps to create a richer, smoother texture. Be careful not to boil the gravy after adding dairy, as it can curdle. Add dairy towards the end of the cooking process.
Egg Yolks
Egg yolks can be used to enrich and thicken gravy. Temper the egg yolks by whisking a small amount of hot gravy into the yolks before adding the yolk mixture to the gravy. This prevents the yolks from scrambling. Cook over low heat, stirring constantly, until the gravy thickens. Be careful not to overheat the gravy, as the yolks can curdle.
Tips for Perfect Gravy Every Time
- Start with a Good Base: The foundation of any great gravy is a flavorful base. Use high-quality stock, broth, or pan drippings.
- Deglaze the Pan: After cooking meat, deglaze the pan by adding liquid (wine, stock, or broth) and scraping up any browned bits from the bottom. These browned bits add tons of flavor to your gravy.
- Strain Your Gravy: For a smoother gravy, strain it through a fine-mesh sieve to remove any lumps or solids.
- Season Generously: Don’t be afraid to season your gravy generously with salt, pepper, and other herbs and spices. Taste and adjust the seasoning as needed.
- Simmer, Don’t Boil: Simmering allows the flavors to meld and the gravy to thicken without scorching.
- Patience is Key: Thickening gravy takes time. Be patient and allow the gravy to simmer and reduce until it reaches your desired consistency.
- Adjusting Consistency: If the gravy becomes too thick, add a little more liquid. If it’s too thin, continue simmering or use one of the thickening methods described above.
- Consider the Flavor Profile: When choosing a thickening method, consider the flavor profile you’re aiming for. A roux will add a different flavor than pureed vegetables or cream.
Making Gravy Ahead of Time
Gravy can be made ahead of time and reheated. This is especially helpful when preparing for a large holiday meal.
- Cool Completely: Allow the gravy to cool completely before storing it in the refrigerator.
- Store Properly: Store the gravy in an airtight container in the refrigerator for up to 3 days.
- Reheat Gently: Reheat the gravy gently over low heat, stirring occasionally. You may need to add a little liquid to thin it out.
Conclusion
Thickening gravy without cornstarch is entirely achievable with the right techniques and knowledge. Whether you opt for the classic roux, a simple flour slurry, or a non-starch method like reduction or pureed vegetables, you can create a delicious and satisfying gravy that complements any dish. Remember to start with a good base, season generously, and be patient. With a little practice, you’ll be a gravy-making pro in no time! The key is understanding the principles of thickening and adapting them to your ingredients and preferences. So, go ahead, experiment, and create the perfect gravy for your next meal. Happy cooking!
What are the most common reasons someone might want to avoid using cornstarch in gravy?
Some people may avoid cornstarch due to dietary restrictions or allergies. Cornstarch is a refined carbohydrate and a common ingredient in many processed foods. Individuals following low-carb, keto, or paleo diets often seek alternatives to reduce their carbohydrate intake. Additionally, some individuals are allergic or sensitive to corn, making cornstarch an unsuitable option for thickening gravy.
Another reason to avoid cornstarch is its tendency to create a slightly gelatinous or starchy texture when used in excess. This can detract from the overall mouthfeel and enjoyment of the gravy. Instead, home cooks might prefer alternative thickening agents that provide a smoother, richer consistency, enhancing the flavor and texture of their dish.
How does using flour as a thickening agent compare to using cornstarch?
Flour is a classic thickening agent that provides a heartier, more robust flavor compared to cornstarch. When properly cooked, flour creates a smooth and creamy texture, adding a subtle nutty note to the gravy. However, it’s crucial to cook the flour thoroughly to eliminate its raw flour taste. The most common method is to create a roux with equal parts flour and fat, which serves as the foundation for the gravy.
Cornstarch, on the other hand, is a more neutral thickening agent with a higher thickening power. It produces a glossy, clear gravy but doesn’t contribute much in terms of flavor. It’s best used as a slurry (mixed with cold water) and added towards the end of the cooking process to avoid lumps and prevent over-thickening, as it can become gummy if overcooked.
Can I use arrowroot powder as a substitute for cornstarch in gravy, and how does it work?
Yes, arrowroot powder is an excellent substitute for cornstarch in gravy, offering a similar thickening power but with a few distinct advantages. Arrowroot is a naturally gluten-free starch derived from the arrowroot plant, making it a suitable option for individuals with gluten sensitivities or celiac disease. It also has a more neutral flavor compared to some other thickening agents, allowing the natural flavors of the gravy to shine through.
To use arrowroot powder, create a slurry by mixing it with cold water until smooth. Add the slurry to the simmering gravy towards the end of cooking, stirring constantly until the gravy reaches the desired thickness. Be careful not to overcook the gravy after adding the arrowroot, as it can lose its thickening properties and become slimy if subjected to prolonged high heat.
What is a vegetable puree, and how can it be used to thicken gravy?
A vegetable puree is simply a cooked vegetable that has been blended until smooth. It’s an excellent and nutritious way to thicken gravy while simultaneously adding flavor and body. Root vegetables like potatoes, carrots, parsnips, or sweet potatoes work particularly well, imparting a subtle sweetness and creamy texture to the gravy.
To use a vegetable puree, cook your chosen vegetable until tender, then blend it until smooth using a blender or food processor. Stir the puree into the simmering gravy gradually until it reaches your desired consistency. The amount of puree needed will depend on the vegetable used and the desired thickness of the gravy, so add it a little at a time.
How does reducing the liquid in gravy naturally thicken it?
Reducing the liquid in gravy, also known as “reduction,” is a technique that concentrates the flavors and naturally thickens the sauce without the need for any added starch or thickening agents. As the liquid simmers, the water evaporates, leaving behind a more concentrated and flavorful sauce. This method is particularly effective when the gravy already contains natural thickening agents like bone broth or vegetable stock.
To reduce gravy, simply simmer it over medium-low heat, uncovered, stirring occasionally to prevent scorching. The longer it simmers, the thicker it will become. Be mindful of the flavor as it reduces, as it can become too salty if the gravy is heavily seasoned to begin with. Taste and adjust seasonings as needed throughout the reduction process.
What role does butter play in thickening gravy, and how can it be utilized effectively?
Butter can contribute to thickening gravy, especially when used in combination with other techniques. When added cold at the end of the cooking process, butter helps to emulsify the gravy, creating a richer, smoother, and slightly thicker consistency. This technique, known as monter au beurre, also adds a luxurious sheen and enhances the overall flavor of the gravy.
To use butter effectively, ensure the gravy is hot but not boiling. Cut cold butter into small pieces and whisk them into the gravy, one piece at a time, until they are fully incorporated and the gravy is smooth and glossy. Avoid adding too much butter, as it can make the gravy greasy. A tablespoon or two is usually sufficient for a standard batch of gravy.
How can I fix gravy that has become too thin even after using one of these thickening methods?
If your gravy is still too thin after attempting to thicken it, you can try a few strategies. First, continue to simmer and reduce the gravy further to concentrate the flavors and increase its thickness naturally. Be sure to monitor the gravy closely to prevent it from scorching or becoming overly salty.
Alternatively, you can introduce another thickening agent, being mindful to avoid over-thickening. For example, if you’ve already used flour, you could try adding a small amount of vegetable puree for added body and flavor. Add it gradually and stir well after each addition, allowing the gravy to simmer for a few minutes to assess the consistency. Remember, it’s always easier to add more thickener than to remove it.