Cornstarch Gravy is quick and a great option when you don’t have drippings or are keeping things gluten-free.
What Is Cornstarch Gravy?
Very simply, Cornstarch Gravy is a gravy that uses cornstarch instead of flour to thicken it. If you prefer gravy made with flour, check out this classic gravy recipe. The cornstarch gravy is great though because it’s gluten-free and easy to make low-fat. Win-win!
Differences Between Cornstarch And Flour Gravy
For this gravy, we use a different technique than with flour gravy. For flour gravy, you use the drippings from your meat mixed with flour to make a roux, and then you slowly whisk in liquid. With cornstarch gravy, you start with a liquid like broth or stock. Then you make a slurry of cornstarch with water or another liquid. (“Slurry” is just the fancy word for a thickening mixture made from a liquid and either flour or cornstarch). The slurry is added to the rest of your liquid to thicken it.
I also find the look of the two gravies to be different. Cornstarch gravy tends to have a bit more of a translucent look and a sheen to it versus the more opaque look of a flour gravy.
When To Make A Cornstarch Gravy
Since you don’t need drippings, this gravy is great for when you are making something like a deep-fried turkey where you don’t end up with those tasty drippings. Though, if you prefer, we also have a flour gravy with no drippings.
If you do have drippings and you want to make a cornstarch gravy so that it’s gluten-free, or for any other reason, you can totally do that. You’ll get the drippings from your roast turkey, or whatever roast you have, and separate the fat away (I use a gravy separator for this). Then use the drippings in place of the broth called for in the recipe below. Note that you can use the fat that you skimmed off in place of the butter too, for extra turkey flavor!
This is also super helpful for making ahead of time! You can make this a couple days ahead of time if you’ve got a big dinner to plan and want to get elements done in advance. If you end up with drippings, you can always stir them in before serving.
Cornstarch gravy works great as a quick sauce for a meal. Maybe you’ve made a pork chop or some chicken that would benefit from a sauce. And of course, what’s mashed potatoes without gravy?
How To Make Cornstarch Gravy
First, pour your stock or broth of choice into a medium saucepan. If using butter or drippings from a roast, you’ll add that in here. You’ll bring that to a boil and then take it off the heat.
In a separate bowl you’ll make your slurry. Mix two tablespoons of cornstarch with a 1/4 cup milk (white wine or additional stock also works) and whisk until smooth. Then add to the warm stock in the pan.
Put the pan back on the heat and bring to a simmer. This is when you’ll see it start to thicken. Finally, add your seasonings and enjoy.
Print
Cornstarch Gravy
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Sauce
- Method: Stovetop
- Cuisine: American
DESCRIPTION
Cornstarch Gravy is quick and a great option when you don’t have drippings or are keeping things gluten-free.
Listen to learn how to make this recipe, along with some great tips from Christine:
Ingredients
- 2 cups broth or stock*
- 2 Tbsp. butter (optional)
- 2 Tbsp. cornstarch
- ¼ cup milk or dry white wine (or use more broth or stock)
- ½ tsp. poultry seasoning
- ⅛ tsp. garlic powder
- ⅛ tsp. black pepper (optional)
- Salt
Instructions
- Into a medium sauce pan measure the broth. Add the butter.
- Heat over high heat until it reaches a boil. Remove from heat.
- In a small bowl combine the cornstarch and milk or wine until smooth.
- Stir cornstarch mixture into hot broth. Stir well.
- Return to medium-high heat and bring to a simmer.
- Stir in the poultry seasoning, garlic powder, and pepper.
- Taste and add salt (the amount will depend on how salty your broth was, and you might not need any at all).
Notes
*If you have drippings from a roast, you can make this gravy as follows. Remove all but 2 tablespoons of the fat from your drippings. Measure up to 2 cups of drippings into a sauce pan. If you have less than 2 cups, make up the rest with broth or stock. Omit the butter in the recipe since you have fat from the drippings. Then proceed with Step #2 above.
Rebecca says
This was sooooo easy to make. We decided to do our own DIY “Famous Bowls” at home, and this was perfect! We didn’t have stock so we used bouillon which worked fine, but just be careful because it was a little salty for my taste, but that’s not the recipe’s fault. Already sent it to my sister so she can use it in the future since she’s gluten free!
★★★★★
Christine Pittman says
Thanks for passing the recipe on, Rebecca!