Gravy is a classic and indispensable part of many meals, especially during festive occasions such as Thanksgiving, Christmas, and family gatherings. Whether it’s poured over turkey, mashed potatoes, or roast beef, gravy adds richness, moisture, and a burst of flavor. However, one of the most crucial decisions when making the perfect gravy is the thickening agent. Is Gravy Better with Flour or Cornstarch? Both have their place in the kitchen, but which one is truly better?
This guide will explore the differences between flour and cornstarch in gravy-making, dive into their respective benefits and drawbacks, and ultimately help you decide which option best suits your needs. Along the way, we’ll share recipes, expert tips, and answer common questions to ensure you achieve gravy perfection every time.
Understanding the Basics of Gravy-Making
Gravy, at its core, is a thickened sauce made from meat drippings (or a vegetarian alternative), stock, and a thickening agent. The thickening agent is what transforms the liquid into a smooth, velvety sauce that coats the food. The two most common thickeners used are flour and cornstarch, each with its unique properties, flavor contributions, and impact on the final dish.
What Makes a Great Gravy?
Before we compare flour and cornstarch, let’s define what makes a great gravy. The perfect gravy should have:
- Smooth texture: No one wants lumpy gravy. The thickener you choose can affect whether your gravy turns out smooth or clumpy.
- Rich flavor: The thickener shouldn’t overpower the natural flavors of the gravy but should instead complement them.
- Ideal consistency: A good gravy shouldn’t be too thin or too thick. It should coat the back of a spoon and pour easily over food.
- Visual appeal: While texture and flavor are more critical, the appearance of your gravy can also matter. Some prefer an opaque gravy (as with flour), while others enjoy the glossy, clear appearance of cornstarch-based gravy.
When considering whether to use flour or cornstarch, keep these factors in mind to determine which one better suits your goals.
Flour vs. Cornstarch: A Detailed Comparison
While both flour and cornstarch can be used to thicken gravy, they have distinct differences that influence the texture, flavor, appearance, and reheating properties of the final dish. Let’s explore each option in more detail. You can learn about using cornstarch and flour for thickening sauces to better understand how each works.
Flour-Based Gravy
Flour is the traditional thickener used in many classic gravy recipes, particularly those passed down through generations. Typically, flour-based gravy begins with making a roux (a combination of flour and fat, such as butter or drippings), which adds depth of flavor and richness.
How Flour Thickens Gravy
Flour thickens gravy by absorbing the liquid and swelling up, forming a structure that thickens and stabilizes the sauce. Flour contains both protein and starch, which is why it takes longer to cook and why it imparts a slightly richer flavor. When flour is cooked with fat to make a roux, the raw flour taste is eliminated, and the resulting gravy becomes smooth and velvety.
Benefits of Flour-Based Gravy
- Flavor: Flour-based gravy has a rich, nutty flavor, especially if you cook the flour and fat long enough to brown the roux. This adds complexity to the gravy and complements roasted meats.
- Texture: The roux gives the gravy a creamy and hearty texture, making it ideal for heavier dishes like roast beef, turkey, or mashed potatoes.
- Reheating Stability: One of the biggest advantages of using flour is that it holds up well when reheated. If you’re preparing gravy ahead of time or expect leftovers, flour is the better choice because it maintains its consistency even after reheating.
Drawbacks of Flour-Based Gravy
- Longer Cooking Time: Flour-based gravy requires more time and effort. You need to cook the flour in fat to make a roux, and this process takes a little patience to ensure the flour’s raw taste is cooked out.
- Caloric Content: Flour is higher in calories and carbohydrates compared to cornstarch, which might be a consideration for those watching their diet.
- Opaque Appearance: If you’re looking for a clear, glossy gravy, flour won’t give you that. Flour-based gravies are opaque and creamy, which some people prefer, but others may find less visually appealing.
How to Make Flour-Based Gravy
Ingredients:
- 1/4 cup of flour
- 1/4 cup of fat (butter or pan drippings)
- 2 cups of stock (chicken, beef, or vegetable)
- Salt and pepper to taste
Instructions:
- Make the Roux: In a saucepan, melt the butter or pan drippings over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for about 2-3 minutes, or until the roux is golden brown. This eliminates the raw flour taste and adds flavor to the gravy.
- Add the Stock: Gradually whisk in the stock, about 1/2 cup at a time, making sure to whisk constantly to avoid lumps. Keep whisking as the gravy thickens.
- Season and Simmer: Once all the liquid has been added, reduce the heat to low and simmer the gravy for 5-10 minutes, stirring occasionally. Season with salt and pepper to taste.
For a detailed guide to making flour-based gravy and other comfort food favorites, check out this comprehensive guide to chicken and gravy.
Cornstarch-Based Gravy
Cornstarch is a popular alternative to flour for those who prefer a gluten-free option or want a quick, easy thickener. It’s often used in Asian-style sauces for its ability to create a smooth, glossy finish, but it’s also commonly used in gravies.
How Cornstarch Thickens Gravy
Cornstarch thickens by absorbing water and forming a gel-like structure. Unlike flour, cornstarch is pure starch, which means it has twice the thickening power of flour. This allows you to use less cornstarch to achieve the same thickness as flour.
Benefits of Cornstarch-Based Gravy
- Quick Thickening: Cornstarch thickens much faster than flour. There’s no need to make a roux, and the thickening happens within minutes.
- Gluten-Free: For those with celiac disease or gluten sensitivity, cornstarch is an excellent option since it contains no gluten.
- Clear and Glossy: Cornstarch creates a clear, glossy gravy, which some people prefer for aesthetic reasons.
- Lower Caloric Content: Cornstarch has fewer calories and carbohydrates than flour, making it a lighter option for those watching their caloric intake.
Drawbacks of Cornstarch-Based Gravy
- Watery When Reheated: One of the biggest downsides of cornstarch is that gravy made with cornstarch can become watery when reheated. The thickening effect breaks down after being refrigerated and reheated, so it’s not ideal for leftovers.
- Less Flavor: Cornstarch is neutral in flavor, which means it doesn’t add any richness to the gravy like flour does. While this may be a benefit for some, others might find cornstarch-based gravy a little bland in comparison.
- Gelatinous Texture: If you add too much cornstarch, your gravy can become too thick and take on a gelatinous texture. It’s important to measure carefully to avoid this.
How to Make Cornstarch-Based Gravy
Ingredients:
- 1 tablespoon of cornstarch
- 2 tablespoons of cold water (to make a slurry)
- 2 cups of stock (chicken, beef, or vegetable)
- Salt and pepper to taste
Instructions:
- Make the Slurry: In a small bowl, combine the cornstarch and cold water to form a slurry. This prevents the cornstarch from clumping when added to the hot liquid.
- Heat the Stock: In a saucepan, heat the stock over medium heat until it begins to simmer.
- Add the Slurry: Gradually whisk the slurry into the hot stock, stirring constantly to prevent lumps. The gravy will thicken almost immediately.
- Simmer and Season: Once the gravy has thickened, reduce the heat to low and simmer for 2-3 minutes to cook out the raw starch flavor. Season with salt and pepper.
For tips on thickening all kinds of sauces, including cornstarch-based gravies, see this complete guide to thickening sauces.
Pros and Cons
Let’s summarize the pros and cons of using flour or cornstarch as a thickener for gravy:
Flour
Pros:
- Adds flavor, especially when browned in a roux.
- Creates a rich, hearty texture.
- Holds up well when reheated.
Cons:
- Takes longer to prepare (due to the roux-making process).
- Higher in calories and carbohydrates.
- Results in an opaque appearance.
Cornstarch
Pros:
- Quick and easy to use.
- Produces a smooth, glossy texture.
- Gluten-free and lower in calories.
Cons:
- Can become watery when reheated.
- Doesn’t add any flavor.
- Can create a gelatinous texture if overused.
Common Mistakes and How to Avoid Them
No matter which thickener you choose, there are some common mistakes to avoid when making gravy:
- Over-Thickening: Start with a small amount of thickener and add more as needed. It’s easier to add more thickener than to fix a gravy that’s too thick.
- Clumping: To prevent lumps, always whisk continuously when adding the thickener to the liquid. If using flour, ensure the roux is smooth before adding stock. For cornstarch, always dissolve it in cold water before adding it to the hot liquid.
- Gelatinous Texture: When using cornstarch, be careful not to add too much. A little goes a long way, and adding too much can result in a jelly-like consistency.
FAQs
Is Cornstarch Healthier Than Flour?
When it comes to calories, cornstarch is slightly lower than flour, which may make it a better option for those counting calories. However, flour contains more nutrients, including protein and fiber, making it a more nutritious choice overall.
Can You Mix Flour and Cornstarch in Gravy?
Yes, it’s possible to use both flour and cornstarch in a gravy recipe, though it’s usually unnecessary. Each thickener works well on its own, and using both can complicate the recipe. If you choose to mix them, be mindful of the quantities to avoid over-thickening.
Why Does Cornstarch Gravy Become Watery When Reheated?
Cornstarch-thickened gravy tends to break down when reheated, which causes it to become watery. The structure that cornstarch forms when it thickens weakens upon reheating. Flour-based gravy, on the other hand, holds up better after being refrigerated and reheated.
What’s the Best Ratio of Flour or Cornstarch to Liquid for Gravy?
For flour-based gravy, the typical ratio is 2 tablespoons of flour per cup of liquid. For cornstarch, use 1 tablespoon per cup of liquid, as cornstarch is twice as effective at thickening compared to flour.
Conclusion
Ultimately, the decision between flour and cornstarch comes down to personal preference and the specific needs of your dish. If you want a rich, hearty gravy with a deep flavor, flour is the better option. It’s the traditional choice and offers more stability when reheating. However, if you need a quick, gluten-free option or prefer a lighter, glossier gravy, cornstarch is the way to go.
Both methods can result in delicious gravy, so don’t hesitate to experiment and find the perfect thickener for your recipe. For more ideas on making sauces and thickening techniques, explore this comprehensive guide to perfecting your sauces.