Thickening for Gravy Recipe
American · Condiment · 4 min total
A simple, foolproof method to thicken any gravy using a cornstarch slurry, ensuring a smooth, lump-free finish every time.
2
min prep
min prep
2
min cook
min cook
4
servings
servings
25
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 cups hot broth or pan drippings
Instructions
- In a small bowl, whisk together cornstarch and cold water until smooth and no lumps remain.
- Bring the hot broth or pan drippings to a gentle simmer in a saucepan over medium heat.
- Slowly pour the cornstarch slurry into the simmering liquid while whisking constantly.
- Continue to whisk and cook for 1-2 minutes until the gravy thickens to your desired consistency.
- Remove from heat and season with salt and pepper to taste.
Tips
- For a richer gravy, use pan drippings from roasted meat and deglaze the pan with broth before thickening.
- If the gravy becomes too thick, thin it with a little more hot broth or water.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
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