How to Make Gravy from Cornstarch: A Comprehensive Guide
Cornstarch gravy is a quick and easy way to add rich, thickened flavor to any dish. It involves whisking cornstarch into cold water to create a slurry, then adding it to simmering broth or pan drippings until it reaches the desired consistency.
The Allure of Cornstarch Gravy: A Kitchen Staple
Gravy is a culinary cornerstone, a savory sauce that elevates everything from roasted meats to simple mashed potatoes. While traditional gravy recipes rely on a roux (a mixture of flour and fat), cornstarch offers a simpler, faster, and gluten-free alternative. This makes it a particularly appealing option for cooks of all skill levels and those with dietary restrictions. Mastering cornstarch gravy opens a world of culinary possibilities.
Why Choose Cornstarch? The Benefits
Cornstarch as a thickening agent provides several advantages over flour:
- Clarity: Cornstarch produces a glossy, translucent gravy, unlike the opaque appearance of flour-based gravies.
- Speed: It thickens quickly, reducing cooking time.
- Gluten-Free: An excellent option for individuals with gluten sensitivities or celiac disease.
- Flavor: Cornstarch itself is virtually tasteless, allowing the flavors of your broth or pan drippings to shine through.
- Ease of Use: It’s less prone to clumping than flour when used correctly.
The Cornstarch Gravy Process: Step-by-Step
Making cornstarch gravy is a straightforward process:
- Prepare the Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until smooth. This prevents lumps.
- Heat the Liquid: In a saucepan, heat your chosen liquid (broth, pan drippings, or a combination) over medium heat. Bring it to a simmer. If using pan drippings, skim off excess fat before adding.
- Whisk in the Slurry: Slowly pour the cornstarch slurry into the simmering liquid, whisking constantly to prevent clumping.
- Simmer and Thicken: Continue whisking until the gravy thickens to your desired consistency. This usually takes just a few minutes.
- Season to Taste: Season with salt, pepper, and any other desired seasonings (e.g., herbs, Worcestershire sauce, soy sauce).
Ingredients for a Basic Cornstarch Gravy
Here’s a simple recipe for cornstarch gravy:
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups broth (chicken, beef, or vegetable) or pan drippings
- Salt and pepper to taste
You can customize this base recipe to your liking.
Troubleshooting: Common Mistakes and Solutions
| Mistake | Solution |
|---|---|
| Lumpy Gravy | Ensure the cornstarch is thoroughly mixed with cold water before adding it. Strain the gravy through a fine-mesh sieve. |
| Thin Gravy | Mix a little more cornstarch with cold water and add it to the gravy while simmering. |
| Gravy Too Thick | Add more broth or water, a little at a time, until it reaches your desired consistency. |
| Bland Gravy | Add more seasonings or use a richer broth. Consider adding a splash of wine or Worcestershire sauce. |
Flavor Variations: Beyond Basic Gravy
Cornstarch gravy offers a blank canvas for flavor experimentation. Consider these variations:
- Mushroom Gravy: Sauté sliced mushrooms in butter before adding the broth.
- Herb Gravy: Add fresh herbs like thyme, rosemary, or sage during the simmering process.
- Onion Gravy: Caramelize sliced onions before adding the broth.
- Pepper Gravy: Add a generous amount of freshly ground black pepper.
- Wine Gravy: Deglaze the pan with a dry red or white wine before adding the broth.
- Spicy Gravy: Add a pinch of cayenne pepper or a few drops of hot sauce.
Storage and Reheating
Store leftover cornstarch gravy in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the gravy in a saucepan over low heat, whisking occasionally. If it becomes too thick, add a little broth or water.
Nutritional Considerations
While gravy adds flavor, it’s important to be mindful of its nutritional content. Depending on the broth or pan drippings used, gravy can be high in sodium and fat. Using low-sodium broth and skimming excess fat can help reduce these levels.
Frequently Asked Questions (FAQs)
Can I use hot water to mix the cornstarch?
No, you should always use cold water to mix the cornstarch. Hot water will cause the cornstarch to clump, resulting in a lumpy gravy. The cold water allows the cornstarch granules to disperse evenly before being added to the hot liquid.
How much cornstarch do I need for a thicker gravy?
The amount of cornstarch needed depends on the desired thickness and the amount of liquid you’re using. A good starting point is 1 tablespoon of cornstarch per cup of liquid. If you want a thicker gravy, you can add a little more cornstarch slurry, a teaspoon at a time, until it reaches your desired consistency. Remember to always mix the additional cornstarch with cold water first.
Can I use a different type of starch?
While cornstarch is a common and effective choice, you can also use other starches like arrowroot powder or tapioca starch. Arrowroot produces a clearer gravy than cornstarch. Tapioca starch can be gummy if overcooked, so be careful when using it.
What if my gravy tastes like cornstarch?
This indicates that the gravy wasn’t cooked long enough. The cornstarch needs sufficient heat and time to fully gelatinize and lose its raw flavor. Continue simmering the gravy for a few more minutes, stirring constantly, until the cornstarch taste disappears.
Can I make gravy without broth or pan drippings?
Yes, you can. You can use bouillon cubes or vegetable bouillon to create a broth substitute. The flavor won’t be as rich as using pan drippings or homemade broth, but it’s a viable option when those aren’t available.
How can I prevent a skin from forming on the gravy as it cools?
To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the gravy while it cools. Make sure the plastic wrap is in contact with the entire surface of the gravy. Alternatively, you can stir the gravy frequently as it cools.
Can I add milk or cream to cornstarch gravy?
Yes, you can add milk or cream for a richer and creamier gravy. Add it after the gravy has thickened with the cornstarch slurry. Warm the milk or cream slightly before adding it to prevent the gravy from cooling down too much.
Is cornstarch gravy suitable for freezing?
Freezing cornstarch gravy can be tricky, as it may change the texture and become grainy upon thawing. While technically possible, it’s best to consume cornstarch gravy fresh. If you must freeze it, consider adding a small amount of potato starch before freezing, as it tends to hold up better.
How do I fix gravy that is too salty?
If your gravy is too salty, try adding a small amount of sugar or honey to balance the flavors. Alternatively, add a splash of lemon juice or vinegar to cut through the saltiness. Be careful not to add too much acid, as it can change the overall flavor profile. You can also add a small amount of unsalted broth or water.
Can I make a vegetarian or vegan gravy with cornstarch?
Absolutely! Use vegetable broth as the base for your gravy. Enhance the flavor with sautéed mushrooms, onions, and herbs. You can also add a splash of soy sauce or tamari for umami.
How can I add depth of flavor to my cornstarch gravy?
Beyond basic seasonings, consider adding a small amount of ingredients like:
- Worcestershire sauce (adds umami)
- Soy sauce (for savory depth)
- Dry sherry or Madeira wine (adds richness and complexity)
- Tomato paste (for color and subtle sweetness)
- A bay leaf (remove before serving)
- A pinch of smoked paprika (for a smoky flavor)
What is the shelf life of dry cornstarch?
Properly stored in a cool, dry place, dry cornstarch has a very long shelf life. While it doesn’t technically “expire,” its thickening power might diminish slightly over time. For best results, use cornstarch within 2-3 years of purchase.