Thickening gravy is an essential step in many recipes, but what if you don’t have cornflour or prefer not to use it? Fortunately, there are several alternatives to cornflour that can help you achieve the perfect consistency for your gravy. In this article, we will explore the different methods and ingredients you can use to thicken gravy without cornflour.
Understanding the Role of Cornflour in Gravy Thickening
Before we dive into the alternatives, it’s essential to understand why cornflour is commonly used to thicken gravy. Cornflour is a starchy powder extracted from corn, and it works by absorbing excess liquid and swelling, which thickens the gravy. When mixed with a small amount of cold water or broth, cornflour forms a smooth paste that can be easily incorporated into the gravy.
The Limitations of Cornflour
While cornflour is an effective thickening agent, it has some limitations. For instance, it can leave a starchy or chalky taste in the gravy if not cooked properly. Additionally, cornflour can break down when exposed to high heat or acidic ingredients, causing the gravy to thin out again.
Alternatives to Cornflour for Thickening Gravy
Fortunately, there are several alternatives to cornflour that can help you thicken gravy without compromising on flavor or texture. Here are some of the most effective options:
Flour
Flour is a common thickening agent that can be used as a substitute for cornflour. However, it’s essential to use a small amount of flour and mix it with a liquid ingredient, such as broth or water, to avoid lumps. You can also use a roux-based thickening method, where you mix flour with fat (such as butter or oil) to create a smooth paste.
How to Use Flour to Thicken Gravy
To use flour to thicken gravy, follow these steps:
- Mix 1-2 tablespoons of flour with a small amount of cold water or broth until smooth.
- Gradually add the flour mixture to the gravy, whisking continuously to avoid lumps.
- Bring the gravy to a boil and cook for 1-2 minutes, or until it thickens to your liking.
Arrowroot Powder
Arrowroot powder is a starchy powder extracted from the root of the arrowroot plant. It’s a popular thickening agent in many recipes, including gravy. Arrowroot powder is gluten-free and has a neutral flavor, making it an excellent substitute for cornflour.
How to Use Arrowroot Powder to Thicken Gravy
To use arrowroot powder to thicken gravy, follow these steps:
- Mix 1-2 tablespoons of arrowroot powder with a small amount of cold water or broth until smooth.
- Gradually add the arrowroot mixture to the gravy, whisking continuously to avoid lumps.
- Bring the gravy to a boil and cook for 1-2 minutes, or until it thickens to your liking.
Potato Starch
Potato starch is another starchy powder that can be used to thicken gravy. It’s gluten-free and has a neutral flavor, making it an excellent substitute for cornflour.
How to Use Potato Starch to Thicken Gravy
To use potato starch to thicken gravy, follow these steps:
- Mix 1-2 tablespoons of potato starch with a small amount of cold water or broth until smooth.
- Gradually add the potato starch mixture to the gravy, whisking continuously to avoid lumps.
- Bring the gravy to a boil and cook for 1-2 minutes, or until it thickens to your liking.
Egg Yolks
Egg yolks can be used to thicken gravy, especially in recipes that require a rich and creamy texture. The protein and fat in egg yolks help to thicken the gravy and add a luxurious texture.
How to Use Egg Yolks to Thicken Gravy
To use egg yolks to thicken gravy, follow these steps:
- Beat 1-2 egg yolks with a small amount of cold water or broth until smooth.
- Gradually add the egg yolk mixture to the gravy, whisking continuously to avoid lumps.
- Bring the gravy to a boil and cook for 1-2 minutes, or until it thickens to your liking.
Butter and Flour Roux
A butter and flour roux is a classic thickening method that can be used to thicken gravy. The roux is made by melting butter and mixing it with flour to create a smooth paste.
How to Make a Butter and Flour Roux
To make a butter and flour roux, follow these steps:
- Melt 1-2 tablespoons of butter in a pan over medium heat.
- Add 1-2 tablespoons of flour to the melted butter and mix until smooth.
- Cook the roux for 1-2 minutes, or until it turns a light golden brown.
- Gradually add the roux to the gravy, whisking continuously to avoid lumps.
- Bring the gravy to a boil and cook for 1-2 minutes, or until it thickens to your liking.
Tips for Thickening Gravy Without Cornflour
Here are some tips to keep in mind when thickening gravy without cornflour:
- Use a small amount of thickening agent: Using too much thickening agent can result in a gravy that’s too thick and starchy.
- Mix the thickening agent with a liquid ingredient: Mixing the thickening agent with a liquid ingredient, such as broth or water, helps to prevent lumps and ensures a smooth texture.
- Whisk continuously: Whisking continuously helps to prevent lumps and ensures a smooth texture.
- Cook the gravy for a sufficient amount of time: Cooking the gravy for a sufficient amount of time helps to thicken it to your liking.
Conclusion
Thickening gravy without cornflour is easy and convenient, thanks to the many alternatives available. By using flour, arrowroot powder, potato starch, egg yolks, or a butter and flour roux, you can achieve the perfect consistency for your gravy. Remember to use a small amount of thickening agent, mix it with a liquid ingredient, whisk continuously, and cook the gravy for a sufficient amount of time. With these tips and techniques, you’ll be able to create delicious and flavorful gravies without cornflour.
What are the alternatives to cornflour for thickening gravy?
There are several alternatives to cornflour for thickening gravy, including flour, arrowroot powder, tapioca starch, and potato starch. These options can be used in a similar way to cornflour, by mixing them with a small amount of liquid to create a slurry, which is then added to the gravy. Each of these alternatives has its own unique characteristics and may affect the flavor and texture of the gravy slightly.
When choosing an alternative to cornflour, it’s worth considering the flavor and texture you want to achieve in your gravy. For example, flour can add a slightly nutty flavor, while arrowroot powder can create a smooth and glossy texture. Tapioca starch and potato starch are both neutral-tasting and can be used to create a light and airy texture.
How do I use flour to thicken gravy?
To use flour to thicken gravy, start by mixing a small amount of flour with a small amount of cold liquid, such as water or broth, to create a slurry. The ratio of flour to liquid is typically 1:1, but this can be adjusted depending on the desired thickness of the gravy. Once the slurry is smooth and free of lumps, it can be added to the gravy and stirred to combine.
It’s worth noting that using flour to thicken gravy can be a bit tricky, as it can create a lumpy or starchy texture if not done correctly. To avoid this, make sure to mix the flour and liquid thoroughly, and add the slurry to the gravy gradually, stirring constantly. It’s also a good idea to cook the gravy for a few minutes after adding the slurry, to allow the starches to break down and the gravy to thicken.
Can I use arrowroot powder to thicken gravy?
Yes, arrowroot powder can be used to thicken gravy, and it’s a popular choice for those who are gluten-free or paleo. To use arrowroot powder, mix it with a small amount of cold liquid, such as water or broth, to create a slurry. The ratio of arrowroot powder to liquid is typically 1:2, but this can be adjusted depending on the desired thickness of the gravy.
Arrowroot powder is a good choice for thickening gravy because it creates a smooth and glossy texture, and it’s neutral-tasting. It’s also relatively easy to use, as it dissolves quickly and easily in liquid. However, it’s worth noting that arrowroot powder can be more expensive than some other thickening agents, and it may not be available in all supermarkets.
How do I use tapioca starch to thicken gravy?
To use tapioca starch to thicken gravy, mix it with a small amount of cold liquid, such as water or broth, to create a slurry. The ratio of tapioca starch to liquid is typically 1:2, but this can be adjusted depending on the desired thickness of the gravy. Once the slurry is smooth and free of lumps, it can be added to the gravy and stirred to combine.
Tapioca starch is a good choice for thickening gravy because it’s neutral-tasting and creates a light and airy texture. It’s also relatively easy to use, as it dissolves quickly and easily in liquid. However, it’s worth noting that tapioca starch can be more prone to lumps than some other thickening agents, so make sure to mix it thoroughly with the liquid before adding it to the gravy.
Can I use potato starch to thicken gravy?
Yes, potato starch can be used to thicken gravy, and it’s a popular choice for those who are gluten-free or paleo. To use potato starch, mix it with a small amount of cold liquid, such as water or broth, to create a slurry. The ratio of potato starch to liquid is typically 1:2, but this can be adjusted depending on the desired thickness of the gravy.
Potato starch is a good choice for thickening gravy because it’s neutral-tasting and creates a light and airy texture. It’s also relatively easy to use, as it dissolves quickly and easily in liquid. However, it’s worth noting that potato starch can be more prone to lumps than some other thickening agents, so make sure to mix it thoroughly with the liquid before adding it to the gravy.
How do I avoid lumps when thickening gravy?
To avoid lumps when thickening gravy, make sure to mix the thickening agent thoroughly with the liquid before adding it to the gravy. This can be done by whisking the mixture until it’s smooth and free of lumps, or by using a blender or food processor to mix it. It’s also a good idea to add the thickening agent to the gravy gradually, stirring constantly, to prevent lumps from forming.
It’s also worth noting that some thickening agents are more prone to lumps than others. For example, flour and potato starch can be more likely to create lumps than arrowroot powder or tapioca starch. However, with a little practice and patience, it’s easy to avoid lumps and create a smooth and creamy gravy.
Can I thicken gravy ahead of time?
Yes, it is possible to thicken gravy ahead of time, but it’s not always the best option. Thickening gravy ahead of time can cause it to become too thick and starchy, especially if it’s refrigerated or frozen. This is because the starches in the thickening agent can break down over time, causing the gravy to thicken further.
If you do need to thicken gravy ahead of time, it’s best to do so just before serving. This can be done by mixing the thickening agent with a small amount of liquid, and then adding it to the gravy just before serving. Alternatively, you can thicken the gravy ahead of time, and then thin it out with a little liquid just before serving. This will help to achieve the right consistency and prevent the gravy from becoming too thick and starchy.