How to Make Luscious Gravy with Cornstarch and Broth: A Simple Guide
Making gravy with cornstarch and broth is surprisingly easy and provides a delicious, smooth, and versatile sauce. It involves creating a slurry with cornstarch and cold water, then whisking it into simmering broth until thickened.
Understanding the Basics of Cornstarch Gravy
Gravy is a cornerstone of countless meals, from holiday feasts to weeknight dinners. While traditional gravies rely on a roux (a cooked mixture of fat and flour) for thickening, using cornstarch offers a faster, gluten-free alternative. The simplicity of cornstarch and broth gravy makes it an ideal option for beginner cooks and those seeking a lighter, less fat-heavy sauce. The result is a silky smooth gravy that enhances, rather than overpowers, the flavors of your meal.
The Benefits of Cornstarch as a Thickening Agent
Cornstarch offers several advantages over other thickening agents, particularly flour:
- Gluten-Free: Cornstarch is naturally gluten-free, making it suitable for individuals with dietary restrictions.
- Clearer Gravy: Unlike flour-based gravies, cornstarch creates a translucent sauce with a glossy sheen.
- No Gritty Texture: When properly prepared, cornstarch gravy is exceptionally smooth and free of lumps.
- Faster Thickening: Cornstarch thickens liquids more quickly than flour, reducing cooking time.
- Lower Fat Content: Cornstarch eliminates the need for butter or other fats typically used in a roux.
Essential Ingredients for Cornstarch Gravy
The core ingredients are minimal:
- Broth: Chicken, beef, vegetable, or even mushroom broth will work. Choose a high-quality broth for the best flavor.
- Cornstarch: This is the key thickening agent.
- Cold Water: Used to create the cornstarch slurry.
- Seasonings: Salt, pepper, and other desired seasonings (garlic powder, onion powder, herbs) enhance the flavor.
- Optional Flavor Enhancements: A splash of soy sauce, Worcestershire sauce, or a pat of butter can add depth and complexity.
The Step-by-Step Process of Making Cornstarch Gravy
Follow these steps for consistently delicious gravy:
- Prepare the Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water until completely smooth. This prevents lumps from forming when added to the hot broth. A good ratio is typically 1 tablespoon of cornstarch per cup of liquid.
- Heat the Broth: In a saucepan, bring the broth to a simmer over medium heat.
- Whisk in the Slurry: Slowly pour the cornstarch slurry into the simmering broth while continuously whisking.
- Simmer and Thicken: Continue whisking constantly as the gravy simmers. It will begin to thicken relatively quickly, usually within a few minutes.
- Adjust Consistency: If the gravy becomes too thick, add a little more broth to thin it out. If it’s not thick enough, whisk in a small amount of additional cornstarch slurry (prepared separately).
- Season to Taste: Season the gravy with salt, pepper, and any other desired seasonings. Taste and adjust as needed.
- Strain (Optional): For an extra-smooth gravy, strain it through a fine-mesh sieve before serving.
Common Mistakes to Avoid
- Using Hot Water for the Slurry: Hot water can cause the cornstarch to clump, resulting in lumpy gravy. Always use cold water.
- Adding Cornstarch Directly to Hot Broth: This will almost certainly result in lumps. Always create a slurry first.
- Not Whisking Constantly: Continuous whisking is essential to prevent lumps and ensure even thickening.
- Overcooking the Gravy: Overcooking can cause the cornstarch to break down, resulting in a thin, watery gravy. Simmer gently and remove from heat once it reaches the desired consistency.
- Under-Seasoning: Don’t be afraid to season the gravy generously. Taste frequently and adjust as needed.
Variation and Flavor Enhancements
Cornstarch gravy is a blank canvas for flavor. Experiment with these variations:
- Mushroom Gravy: Sauté sliced mushrooms in butter or oil before adding the broth.
- Herb Gravy: Add chopped fresh herbs like thyme, rosemary, or sage to the gravy during the last few minutes of cooking.
- Wine Gravy: Deglaze the pan with a splash of wine after sautéing aromatics like onions and garlic. Allow the wine to reduce slightly before adding the broth.
- Pan Drippings Gravy: Use pan drippings from roasted meat in place of some of the broth for a richer, more flavorful gravy.
Frequently Asked Questions (FAQs)
Can I use chicken bouillon instead of broth?
Yes, you can use chicken bouillon or stock cubes dissolved in water as a substitute for broth. However, be mindful of the salt content and adjust the seasoning accordingly. Using pre-made broth is always preferable for better flavor.
How much cornstarch do I need for a specific amount of broth?
A general guideline is 1 tablespoon of cornstarch per cup of liquid (broth). You can adjust this slightly depending on your desired thickness. Remember to start with less and add more as needed.
What if my gravy is too thick?
If your gravy becomes too thick, simply whisk in a little more broth (or water) until it reaches your desired consistency. Add the liquid a small amount at a time to avoid thinning it too much.
What if my gravy is too thin?
If your gravy isn’t thick enough, mix a small amount of cornstarch (about 1 teaspoon) with cold water to form a slurry, then whisk it into the simmering gravy. Simmer for a few more minutes until it thickens.
Can I make this gravy ahead of time?
Yes, you can make cornstarch gravy ahead of time. Let it cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking frequently, and add a little broth if needed to thin it out.
How do I prevent lumps in my cornstarch gravy?
To prevent lumps, make sure to use cold water to create the cornstarch slurry and whisk it thoroughly until smooth. Also, whisk the slurry into the simmering broth constantly and consistently.
What kind of broth is best for gravy?
The best broth depends on what you’re serving the gravy with. Chicken broth is a versatile option that works well with poultry, vegetables, and even beef. Beef broth is a good choice for beef dishes. Vegetable broth is a great vegetarian option.
Can I use arrowroot powder instead of cornstarch?
Yes, arrowroot powder is a suitable substitute for cornstarch. Use it in the same way, creating a slurry with cold water before adding it to the hot broth. Arrowroot powder can sometimes create a slightly clearer gravy than cornstarch.
How do I make this gravy richer in flavor?
To enhance the flavor, consider using pan drippings from roasted meat, adding a splash of wine, or incorporating flavor-enhancing ingredients like soy sauce, Worcestershire sauce, or a pat of butter. Using a high-quality broth also significantly improves the flavor.
Can I add cream or milk to this gravy?
Yes, you can add cream or milk to cornstarch gravy for a richer, creamier texture. Add it towards the end of the cooking process, stirring gently to combine. Be careful not to boil the gravy after adding dairy.
How do I store leftover cornstarch gravy?
Store leftover cornstarch gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, whisking frequently, and add a little broth if needed to adjust the consistency.
Is cornstarch gravy vegan?
Cornstarch gravy can be vegan if you use vegetable broth and avoid adding any animal-derived ingredients like butter or cream. A splash of soy sauce or mushroom broth can add umami and depth.