How to Thicken Gravy: 4 Methods for Thickening Gravy

Gravy is a rich sauce made from the thickened juices that proteins release during the cooking process, chicken or vegetable stock, and various seasonings. Chefs and home cooks often use pan drippings and other cooking liquids, such as chicken broth, wine, or milk, to thicken and flavor the gravy. You can add different seasonings to enhance the flavor; common additions include salt, pepper, herbs, mustard, and balsamic vinegar.

While you can serve gravy at Thanksgiving dinner alongside a roasted turkey and mashed potatoes, many other dishes feature the rich sauce. Drizzle gravy atop warm biscuits for a hearty appetizer, or add leftover gravy to chicken noodle or vegetable soup for a boost of earthy flavor.

Good gravy is creamy in consistency and flavorful in taste. As gravy naturally drips from meat, it’s thin; however, as the sauce cools, it starts to thicken. Different factors can prevent your gravy from thickening, such as:

1. 1. Skipping roux: A roux is a thickening agent made by cooking fat and flour together. It’s an essential ingredient for thickening gravy, and without it, gravy is thin and runny. Learn how to make a roux.
2. 2. Using too much stock: While stock adds flavor to the gravy, it can thin the sauce if you use too much. To make a cup of gravy, use the classic three-two-one ratio: three tablespoons of flour, two tablespoons of fat, and one cup of stock.
3. 3. Cooking for too little time: As the gravy cooks, it slowly thickens, so if you don’t allow it to cook long enough, it will be too thin. Set the stove on medium heat and bring your gravy to a boil before letting it simmer. Once the gravy has reached your desired consistency, turn off the stove and let the sauce cool.
4. 4. Using too little flour: Flour provides a thickening base for gravy, and if your liquid-to-flour ratio is too low, your sauce will be thin. To prevent this, make a smooth paste with equal parts flour and softened butter, and whisk the mixture together. Add the butter-flour mixture into your gravy in increments, using a whisk instead of a spoon to mix the ingredients. (A spoon will not adequately incorporate the flour-butter mixture into the sauce, resulting in lumpy gravy.)

If your gravy is thin and watery, you can try any of the following cooking techniques to thicken your sauce:

1. 1. Reduce and simmer: One of the simplest ways to thicken your gravy is to let it cook longer. Try simmering your gravy for a few minutes before adding in any thickening agents. As the gravy continues to cook, the excess liquid will reduce. One downside to this method is that it can leave your resulting gravy salty as the water-to-salt ratio decreases as the sauce reduces.
2. 2. Add cornstarch: To thicken your gravy with cornstarch, make a slurry, which is a liquid-based paste. Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don’t have cornstarch.
   
3. 3. Use a beurre manié: French for “kneaded butter,” beurre manié is a method of thickening gravy that is similar to a roux. Using your hand or a fork, work one tablespoon of flour into one tablespoon of softened butter, creating a small ball. Add the beurre manié into the gravy as it simmers on the stove, whisking the sauce until it thickens.
4. 4. Add puréed veggies: Puréed vegetables thicken gravy consistency and add an earthy flavor to the sauce. In a blender, purée one cup of liquid, chicken broth, or water with your chosen vegetables. You can use leftover vegetables from the roasting pan to enhance the flavor.

To perfect the mother sauces and make French cuisine at home, you must master essential cooking techniques. Discover Chef Thomas Keller’s approach to setting up a home kitchen and sourcing quality ingredients like fish and clams when you sign up for the MasterClass Annual Membership.