When it comes to making gravy, the choice between cornstarch and flour is all about personal preference.
Let’s break it down. Gravy is the heart and soul of many delicious dishes, adding flavor and richness to your meals.
However, one common dilemma in the kitchen is whether to use cornstarch or flour as a thickener for your gravy.
In this blog post, we’ll break down the characteristics of both options, making it easy for you to decide which one suits your preferences and needs.
Cornstarch and flour each bring their unique qualities to the gravy game. Let’s take a closer look at what makes them stand out.
Cornstarch
If you’re aiming for a quick solution with a glossy finish, cornstarch might be your go-to thickener. Creating a cornstarch slurry is a breeze – simply mix it with cold water and add it to your simmering liquid.
The result? A gravy that’s not only thick but also boasts a shiny texture, perfect for impressing your dinner guests.
Flour
On the other hand, flour is a classic choice that adds a hearty and creamy consistency to your gravy. The process involves creating a roux, where you cook flour in fat before incorporating it into your liquid.
The result is a thicker, flavorful gravy that complements a variety of dishes. If you’re looking for that traditional, comforting taste, flour is the way to go.
If health is a top priority for you, it’s worth noting that flour may have an edge.
While both cornstarch and flour contribute to the overall flavor and thickness of your gravy, flour tends to be a better option for those conscious of their health.
Steps to Thicken Sauce With Cornstarch
Prepare the Cornstarch Slurry
Begin by creating a cornstarch slurry. It’s an easy mix of equal parts cornstarch and cold water.
For every cup of medium-thick sauce, you want to thicken, combine one tablespoon of cornstarch with one tablespoon of cold water. Mix until it forms a smooth paste.
Blend Into Your Sauce
Once your slurry is smooth, gently pour it into your sauce. Stir the sauce continuously as you add the slurry to prevent clumping.
Cook and Stir
Set your stovetop to medium heat and keep stirring the sauce. As it heats up, the cornstarch will start to thicken the mixture.
Keep stirring until you notice it thickening and tiny bubbles forming on the surface. To ensure the cornstarch is fully cooked, continue to heat the sauce for an additional two minutes.
This step is crucial to remove any raw taste from the cornstarch.
Test and Adjust
Check the consistency of your sauce. Suppose it’s reached your desired thickness, great. If not, you can repeat the process by adding a bit more cornstarch slurry, following the same proportions.
Note: Don’t rush the process—allow the sauce to simmer and thicken gradually.
Step-by-Step Guide to Thickening Sauces with Flour
Mix it Right
Start by preparing your thickening mixture. Take 4 tablespoons of cornstarch and dissolve it in just enough water to create a thin paste (roughly ½ cup).
This slurry will work its magic in thickening your gravy. For every cup of medium-thick sauce you have, grab two tablespoons of flour. Mix this flour with a quarter cup of cold water in a separate bowl.
The key here is to mix it thoroughly to avoid those pesky lumps that nobody likes in their sauce.
Blend Into the Sauce
Once your flour-water mix is smooth, it’s time to introduce it to your sauce. Pour this mixture slowly into the sauce while stirring continuously.
Keep stirring to ensure the floury goodness is evenly distributed throughout the sauce.
Heat and Thicken
With the flour-water mix in the sauce, put it on the stove over medium heat. Keep stirring gently as it heats up. You’ll notice the sauce thickening and tiny bubbles forming.
Afterwards, allow it to cook and bubble for a minute more to ensure the flour is fully cooked.
Taste and Adjust
Take a small taste test to check the consistency. If it’s not as thick as you’d like, you can repeat the process with a bit more flour-water mix.
Just remember to adjust the quantities based on the amount of sauce you’re working with. Once you’ve achieved the perfect thickness, your sauce is ready and you can serve.
Season to Perfection
Also, taste it before adding salt and pepper. Adjust the seasoning as needed to suit your palate.
Note: If you’re dealing with a hot sauce, it’s crucial to mix the flour with cold water first.
Adding flour directly to hot liquid can lead to clumps. Don’t rush the thickening process. Allowing it to simmer and thicken slowly will yield better results.
Remember, different sauces might require different levels of thickness. Adjust the flour-water ratio to match your preference.
Advantages of Flour for Gravy
Using flour for gravy offers several advantages:
Thickening Agent
Flour acts as a thickening agent in gravy, helping to achieve the desired consistency. When heated with fats (like butter or oil) in a roux (a mixture of flour and fat), it thickens the liquid gradually as it cooks.
Smooth Texture
Flour helps create a smooth and velvety texture in gravy. It prevents clumps from forming when properly mixed with fat before adding liquid, resulting in a silky-smooth sauce.
Balanced Flavor
Flour, when toasted in fat, contributes a nutty flavor to the gravy. This adds depth and richness, enhancing the overall taste of the dish.
Versatility
Flour is a versatile thickening agent that can be used in various types of gravies, accommodating different flavors and ingredients.
It works well with meat-based, vegetable-based, or even vegan gravies.
Economical
Flour is an inexpensive and readily available ingredient, making it a cost-effective choice for thickening gravies compared to other alternatives.
Ease of Use
Using flour for gravy doesn’t require specialized skills. It’s a straightforward process of combining flour with fat, gradually adding liquid, and stirring until the desired thickness is achieved.
Can Be Prepared in Advance
Gravy made with flour can be prepared in advance and reheated without losing its consistency or flavor, making it convenient for meal planning or large gatherings.
Advantages of Cornstarch for Gravy
Quick Thickening
Cornstarch has a powerful thickening ability, making it ideal for thickening gravy rapidly. It thickens quickly once mixed with liquid, saving time compared to other thickeners.
Smooth Texture
Cornstarch creates a smooth, glossy texture in gravy, giving it a pleasing consistency without any lumps or clumps. This results in a silky-smooth finish that’s visually appealing.
Neutral Flavor
Cornstarch is tasteless, so it won’t alter the flavor of the gravy. It allows the natural flavors of the meat or broth to shine through, maintaining the intended taste of the dish.
Gluten-Free Option
For individuals with gluten sensitivities or celiac disease, cornstarch is an excellent gluten-free alternative to flour, which is commonly used as a thickening agent in gravies.
Clearer Appearance
Unlike flour-based gravies, cornstarch creates a clear, translucent appearance in the sauce. This can be preferable when you want a lighter-looking sauce for certain dishes.
Can Be Used at the End
Cornstarch doesn’t require a lot of cooking time to thicken so it can be added towards the end of the cooking process. This makes it convenient when you want to adjust the thickness of the gravy just before serving.
Conclusion
In the quest for the perfect gravy, the choice between flour and cornstarch is a defining ingredient. Both have their merits, but ultimately, the decision hinges on what you prioritize in your food.
Ultimately, experimentation and personal taste should guide your choice. Whether you choose flour or cornstarch, the key lies in mastering the technique and ratios, ensuring your gravy comes out well.
So, in the end, there’s no wrong choice—just the one that best suits your taste buds.