For many of us, cornstarch is the go-to gravy thickener. It’s quick, it’s reliable, and it gets the job done. But it’s not the only way, and, dare I say, it’s often not even the best way. 

Whether you’ve got dietary restrictions, you’ve simply run out, or you’re looking to experiment with different textures and flavors, there’s a whole arsenal of gravy thickeners at your disposal.

First, Develop Your Gravy’s Flavor

Before we even get to thickening, let’s talk about the base of any good gravy: the fond.

Those browned bits stuck to the bottom of your roasting pan after cooking your meat? That’s culinary gold; don’t let it go to waste! Deglazing — adding liquid (whether wine, stock, or even water) to the hot pan and scraping up those bits — is how you unlock that deep, savory flavor of gravy.

The flavorful liquid that results from deglazing the fond is your gravy’s base. It’s crucial, no matter what thickening agent you end up using.

Thickening Your Gravy

Thickening Gravy With a Roux

The roux is the cornerstone of countless sauces, and gravy is no exception. It’s a simple mixture of equal parts fat (butter, pan drippings, oil) and flour, cooked together before adding the liquid.

The magic at play here is in the Maillard reaction — that browning process that creates rich aromas and deep, nutty flavors.

A good starting point is 1 tablespoon each of flour and fat for every cup of liquid you’re using. Set the heat to medium, then melt the butter and whisk in the flour. Keep whisking until you’ve cooked the roux to your desired color.

• Blonde Roux: Cooked just until the flour loses its raw smell, this roux is perfect for lighter gravies, like a classic turkey gravy. It has the most thickening power.
• Brown Roux: Cooked longer, until it turns a nutty brown (think peanut butter color), this roux adds a deeper, richer flavor, but it has slightly less thickening power.

Thickening Gravy Through Reduction

This is the simplest method, but it requires patience. After you’ve deglazed your pan and added your stock, simply let the gravy simmer, uncovered, until it reduces to your desired consistency. The water evaporates, concentrating the flavors and thickening the sauce naturally.

Keep in mind that reduction intensifies flavors, including saltiness. So, hold off on adding salt until the very end, after the gravy has reached your desired thickness.

Thickening Gravy With a Flour Slurry

A flour slurry is similar to a cornstarch slurry, but with a crucial difference: it needs to cook longer. Mix flour with cold water until smooth (this prevents lumps). Whisk this mixture into your simmering gravy.

Make sure the water is cold, and whisk vigorously to create a smooth paste before adding it to the hot liquid. Unlike cornstarch, flour needs to cook for a few minutes to eliminate its raw taste. Keep simmering and stirring until that taste is gone.

Beurre Manié

This fancy-sounding French term simply means “kneaded butter.” It’s equal parts softened butter and flour, mashed together into a paste. The beauty of beurre manié is that you can add it at the end of cooking, whisking in small pieces until you achieve your desired thickness.

Add small pieces at a time, whisking constantly, to ensure the beurre manié melts and incorporates evenly without creating lumps.

Alternative Gravy Thickeners

The world of thickeners extends far beyond wheat flour. Here are a few excellent options:

• Arrowroot: A great gluten-free option, arrowroot creates a clear, glossy gravy. It’s also very stable when frozen and thawed, making it ideal for make-ahead gravies.
• Potato Starch: Another neutral-flavored, gluten-free choice. It creates a very clear gravy, almost like cornstarch.
• Rice Flour: A readily available gluten-free option. It can sometimes have a slightly grainy texture, so whisk it thoroughly.
• Tapioca Starch: Creates a glossy finish and, like arrowroot, it freezes well.

No-Other-Option Gravy Thickeners

For a truly unique gravy, consider these less conventional methods:

• Puréed Vegetables: Roasted or boiled potatoes, cauliflower, or even winter squash can be puréed and added to the gravy for a creamy texture and added nutrients. This is a great way to sneak in extra veggies!
• Breadcrumbs: Fine breadcrumbs add a rustic texture and subtle thickening.
• Ground Nuts: Finely ground almonds or cashews can add richness, flavor, and body to your gravy.

Troubleshooting Your Gravy

Even the best cooks encounter gravy mishaps. Here’s how to handle them:

• Lumps: Strain the gravy through a fine-mesh sieve. If it is because you didn’t whisk a slurry right, whisk and add again.
• Too Thick: Whisk in a little more stock or broth, a tablespoon at a time, until it reaches your desired consistency.
• Make-Ahead: Most gravies can be made ahead and reheated. If it thickens too much upon cooling, simply whisk in a little liquid while reheating.

The Gravy Cheat Sheet

Here’s a quick reference guide for thickener-to-liquid ratios (these are approximate, and you may need to adjust based on your specific ingredients and desired thickness):

Ultimately, making gravy is about understanding the principles of flavor and texture. Don’t be afraid to experiment, taste as you go, and trust your instincts.