Can You Use Cornstarch and Flour Together for Gravy? The Ultimate Guide

Gravy: that luscious, velvety sauce that elevates everything from roast turkey to mashed potatoes. The perfect gravy is a culinary triumph, while a lumpy, thin, or pasty gravy is a dinner table disaster. Achieving that ideal consistency and flavor often hinges on the choice of thickener. While both flour and cornstarch are common thickening agents, can you use them together for gravy? The answer is a resounding yes! In fact, combining these two powerhouses can create a gravy that boasts a superior texture and stability.

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Understanding the Science Behind Thickening

Before diving into the specifics of using cornstarch and flour in tandem, it’s important to understand how these ingredients work individually to thicken sauces. Both are starch-based, but their behavior and properties differ significantly.

Flour: The Classic Thickener

Flour, typically all-purpose flour, contains both starch and protein. When heated in the presence of liquid, the starch granules absorb the liquid and swell, creating a thickened sauce. However, the protein in flour can also contribute to cloudiness and a slightly “doughy” flavor if not cooked properly.

To avoid these issues, flour-based gravies often require a roux, which is a cooked mixture of flour and fat (usually butter or oil). Cooking the roux helps to gelatinize the starch, reducing the raw flour taste and improving the final texture.

Cornstarch: The Silky Smoother

Cornstarch is pure starch, extracted from corn kernels. Unlike flour, it contains no protein, resulting in a clearer, glossier gravy with a more neutral flavor. Cornstarch has roughly twice the thickening power of flour.

However, cornstarch can become unstable if overcooked or exposed to acidic ingredients. It also tends to produce a slightly “slippery” texture compared to flour. Cornstarch should always be mixed with a cold liquid (a slurry) before being added to a hot sauce to prevent clumping.

The Synergistic Effect: Cornstarch and Flour Combined

The magic happens when cornstarch and flour join forces. Using a combination of these two ingredients allows you to leverage the best properties of each while mitigating their individual drawbacks.

Enhanced Texture and Stability

The flour provides a richer, more substantial texture than cornstarch alone, while the cornstarch contributes a silky smoothness and prevents the gravy from becoming overly pasty. The combination also helps to stabilize the gravy, reducing the likelihood of separation or thinning over time.

Improved Flavor Profile

The small amount of flour adds a subtle depth of flavor that cornstarch lacks. By pre-cooking the flour in a roux, you can further enhance its flavor and eliminate any raw flour taste. The cornstarch, on the other hand, keeps the flavor clean and prevents the gravy from becoming too heavy or doughy.

Preventing Lumps and Achieving a Smooth Gravy

Both flour and cornstarch are prone to clumping if not handled correctly. By using a combination, you can reduce the risk of lumps. The cornstarch, when mixed into a slurry, disperses easily throughout the liquid, while the flour, if cooked in a roux, is already in a smooth, paste-like form.

How to Use Cornstarch and Flour Together for Gravy: A Step-by-Step Guide

Now that you understand the benefits of using cornstarch and flour together, let’s walk through a practical guide to creating a perfect gravy.

The Roux Method: Building Flavor and Foundation

The roux method is the most common and reliable way to combine flour and cornstarch for gravy. Here’s how to do it:

Melt Fat: In a saucepan over medium heat, melt butter, oil, or rendered pan drippings. The amount of fat will depend on how much gravy you want to make. A good starting point is 2 tablespoons of fat per cup of gravy.
Add Flour: Whisk in an equal amount of all-purpose flour to the melted fat. For example, if you used 2 tablespoons of fat, whisk in 2 tablespoons of flour.
Cook the Roux: Cook the roux over medium-low heat, stirring constantly, for 2-3 minutes. The roux should be smooth and pale golden in color. Cooking the roux helps to eliminate the raw flour taste and develop a richer flavor. For a darker, more intense flavor, you can cook the roux longer, but be careful not to burn it.
Whisk in Broth: Gradually whisk in hot broth or stock (chicken, beef, or vegetable) to the roux. Start with a small amount of broth and whisk vigorously to create a smooth paste. Then, gradually add the remaining broth, whisking constantly to prevent lumps.
Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring occasionally. Allow the gravy to simmer for 5-10 minutes, or until it has thickened to your desired consistency. The flour will continue to thicken the gravy as it simmers.
Add Cornstarch Slurry: In a small bowl, whisk together cornstarch and cold water to create a slurry. A good ratio is 1 tablespoon of cornstarch per cup of gravy.
Whisk in Slurry: Slowly whisk the cornstarch slurry into the simmering gravy. Stir constantly to prevent lumps.
Simmer Briefly: Continue to simmer the gravy for 1-2 minutes, or until it has thickened further. The cornstarch will add a silky smoothness to the gravy.
Season and Serve: Season the gravy to taste with salt, pepper, and other desired seasonings (such as herbs, garlic powder, or onion powder). Serve hot and enjoy!

The Slurry Method: A Simpler Approach

If you’re short on time or prefer a simpler method, you can skip the roux and create a slurry of both flour and cornstarch.

Combine Thickening Agents: In a small bowl, whisk together flour, cornstarch, and cold water to create a slurry. Use a ratio of roughly 1 part flour to 1 part cornstarch. For example, you might use 1 tablespoon of flour and 1 tablespoon of cornstarch per cup of gravy.
Heat Broth: In a saucepan, heat broth or stock (chicken, beef, or vegetable) over medium heat.
Whisk in Slurry: Gradually whisk the slurry into the hot broth, stirring constantly to prevent lumps.
Simmer and Thicken: Bring the gravy to a simmer over medium heat, stirring occasionally. Allow the gravy to simmer for 5-10 minutes, or until it has thickened to your desired consistency.
Season and Serve: Season the gravy to taste with salt, pepper, and other desired seasonings. Serve hot.

Tips and Tricks for Perfect Gravy Every Time

Here are some additional tips and tricks to ensure gravy perfection:

Use Hot Broth: Using hot broth or stock helps to prevent the formation of lumps when adding the thickening agent.
Whisk Vigorously: Whisking constantly while adding the thickening agent and during simmering is crucial to prevent lumps.
Adjust Thickness: If the gravy is too thick, add more broth or water to thin it out. If it’s too thin, simmer it for longer to allow it to thicken further. You can also add a small amount of additional cornstarch slurry if needed.
Strain for Smoothness: If you still end up with lumps, you can strain the gravy through a fine-mesh sieve to remove them.
Deglaze the Pan: After roasting meat, deglaze the pan with wine or broth to loosen any browned bits (fond) from the bottom. These bits add incredible flavor to the gravy.
Add Flavor Enhancers: Get creative with flavor enhancers! Try adding a splash of Worcestershire sauce, soy sauce, or balsamic vinegar to deepen the flavor of your gravy. Fresh herbs, such as thyme, rosemary, or sage, can also add a delicious aromatic note.
Don’t Overcook: Overcooking gravy can cause it to become gummy or thin out. Once it has reached your desired consistency, remove it from the heat.

Troubleshooting Common Gravy Problems

Even with the best intentions, gravy can sometimes go wrong. Here’s how to troubleshoot some common problems:

Lumpy Gravy: If your gravy is lumpy, the most common cause is improper mixing of the thickening agent. Try whisking the gravy vigorously to break up the lumps. If that doesn’t work, strain the gravy through a fine-mesh sieve.
Thin Gravy: If your gravy is too thin, simmer it for longer to allow it to thicken. You can also add a small amount of additional cornstarch slurry.
Thick Gravy: If your gravy is too thick, add more broth or water to thin it out.
Bland Gravy: If your gravy lacks flavor, season it generously with salt, pepper, and other desired seasonings. You can also add flavor enhancers such as Worcestershire sauce, soy sauce, or fresh herbs.
Greasy Gravy: If your gravy is too greasy, skim off the excess fat from the surface. You can also try adding a tablespoon of lemon juice or vinegar to cut through the grease.
Gray Gravy: Gravy can turn gray if the roux is not cooked properly or if it is overcooked. To prevent this, cook the roux over medium-low heat until it is pale golden in color. Avoid overcooking the gravy.

Recipe Variations and Creative Ideas

Once you’ve mastered the basic technique of making gravy with cornstarch and flour, you can start experimenting with different variations and creative ideas.

Mushroom Gravy: Sauté sliced mushrooms in butter or oil before making the roux. Add the mushrooms to the gravy along with the broth.
Onion Gravy: Caramelize sliced onions in butter or oil before making the roux. Add the caramelized onions to the gravy along with the broth.
Herb Gravy: Add fresh herbs, such as thyme, rosemary, or sage, to the gravy during simmering.
Red Wine Gravy: Deglaze the pan with red wine after roasting meat. Add the red wine to the gravy along with the broth.
Pepper Gravy: Add freshly ground black pepper to the gravy. You can also add whole peppercorns for a bolder flavor.

In conclusion, using cornstarch and flour together for gravy is a fantastic way to achieve the perfect balance of texture, flavor, and stability. By understanding the properties of each ingredient and following the tips and tricks outlined in this guide, you’ll be able to create consistently delicious gravy that will impress your family and friends. So go ahead, experiment with different recipes and variations, and enjoy the satisfaction of serving a truly exceptional gravy.

Can I use both cornstarch and flour in the same gravy?

Yes, you can absolutely use both cornstarch and flour together in gravy, but it’s important to understand how each thickening agent behaves to achieve the desired consistency. Flour, typically all-purpose flour, provides a slightly opaque and richer texture to gravy. Cornstarch, on the other hand, creates a clearer, glossier finish. Combining them allows you to leverage the benefits of both.

The key is to use them in moderation and adjust the ratio based on your preference. Too much flour can make the gravy pasty, while too much cornstarch can result in a slightly slimy texture. Experimenting with different proportions will help you find the perfect balance for your taste and the specific dish you’re preparing. A good starting point might be a 2:1 ratio of flour to cornstarch.

What are the benefits of using both cornstarch and flour in gravy?

The primary benefit of using both cornstarch and flour is the improved overall texture and stability of the gravy. Flour contributes a comforting, traditional feel to the gravy, adding body and a subtle wheat flavor. However, it can sometimes make gravy slightly cloudy or prone to separating after cooling.

Cornstarch, when added to the mix, helps prevent separation and provides a glossy sheen, enhancing the visual appeal. The combination offers a well-rounded gravy, combining the heartiness of flour with the stabilizing and clarifying properties of cornstarch. It’s a great way to achieve a professional-looking and delicious gravy.

How do I properly incorporate cornstarch and flour into my gravy?

The best way to incorporate flour into gravy is by creating a roux. This involves cooking the flour with melted butter or fat over low heat before adding the liquid (broth or pan drippings). Cooking the flour first helps eliminate its raw flour taste and ensures it blends smoothly without clumping. Remember to whisk constantly to avoid burning the roux.

Cornstarch, on the other hand, should always be mixed with a small amount of cold water to create a slurry before adding it to the hot liquid. This prevents the cornstarch from clumping together and ensures it disperses evenly throughout the gravy. Add the cornstarch slurry slowly while stirring, and continue cooking until the gravy reaches the desired thickness.

What ratios of cornstarch to flour should I use for gravy?

There isn’t one single “perfect” ratio, as the ideal amount depends on the desired thickness and texture of your gravy. However, a good starting point is a 2:1 or 1:1 ratio of flour to cornstarch. For a richer, more opaque gravy, favor a slightly higher proportion of flour.

If you prefer a clearer, glossier gravy that’s less likely to separate, increase the amount of cornstarch. Experimenting with small batches will help you determine the ratio that best suits your personal preferences. Always remember to start with less and add more as needed to avoid over-thickening the gravy.

Can I use all-purpose flour for gravy, or should I use a different type?

All-purpose flour is the most commonly used type of flour for making gravy and works perfectly well in most cases. Its moderate protein content helps create a stable and flavorful gravy when properly cooked. You don’t need to seek out any specialty flours to achieve a delicious result.

However, if you’re looking for a slightly different texture, you could experiment with other types of flour. Cake flour, with its lower protein content, will result in a more delicate and tender gravy. Conversely, bread flour, with its higher protein content, will produce a slightly chewier gravy. But for general gravy making, all-purpose flour is the best and most versatile choice.

How does using both cornstarch and flour affect the gravy’s shelf life?

Using both cornstarch and flour doesn’t significantly affect the gravy’s shelf life, provided that it’s stored properly. Regardless of the thickening agent used, gravy should be refrigerated promptly after cooling to prevent bacterial growth. Store it in an airtight container to maintain its quality and prevent it from absorbing odors.

Typically, gravy made with cornstarch and flour can last for 3-4 days in the refrigerator. Always check for any signs of spoilage, such as an off odor or discoloration, before consuming. Freezing gravy is also an option for longer-term storage. Thaw it completely in the refrigerator before reheating.

What if my gravy is too thick or too thin after adding cornstarch and flour?

If your gravy is too thick, the easiest solution is to gradually add more liquid (broth, stock, or water) while stirring constantly until you reach the desired consistency. Add the liquid a little at a time to avoid making it too thin. Continue to simmer the gravy for a few minutes after each addition to allow the flavors to meld.

If your gravy is too thin, you can thicken it by adding a little more cornstarch slurry. Mix a teaspoon of cornstarch with a tablespoon of cold water to form a slurry, then slowly whisk it into the simmering gravy. Alternatively, you can create a small amount of beurre manié (equal parts softened butter and flour kneaded together) and whisk that into the gravy. Both of these methods will help thicken the gravy without adding a raw flour taste. Simmer for a few minutes to allow the gravy to thicken.