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.
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.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
DO YOU NEED MORE TIME?
I’m with you! Time is something that too easily slips away. Listen to my podcast, Time Management Insider, to learn how to streamline your household tasks so that you have more time for the things you really want to do!