5 Simple Secrets to Thicken Runny Gravy Like a Pro!

Are you tired of serving up runny gravy that lacks the rich, thick consistency you desire? Look no further! In this article, we will unveil 5 simple secrets to help you thicken your gravy like a professional chef in no time.

From classic techniques to innovative hacks, these expert tips will elevate your cooking skills and ensure that your gravy turns out perfectly thick and flavorful every time you whip up a meal. Whether you’re preparing a holiday feast or a cozy weeknight dinner, mastering the art of thickening gravy will bring your dishes to the next level and impress your family and guests alike.

Quick Summary
To thicken runny gravy, you can mix together equal parts of flour and butter to create a roux. Cook the roux in a pan until it turns slightly brown to get rid of the raw flour taste. Gradually whisk in the runny gravy and let it simmer until it reaches your desired consistency. You can also use cornstarch mixed with water as a thickening agent. Add the cornstarch slurry to the gravy and stir until it thickens.

Understanding The Role Of Roux

Roux is a fundamental element in thickening runny gravies effectively. It is a mixture of equal parts flour and fat, typically butter, cooked together to form a paste. The flour in roux acts as a thickening agent, while the fat helps distribute the flour evenly and adds flavor to the gravy. Understanding the role of roux is crucial in mastering the art of thickening gravies to the desired consistency.

When making roux, it’s important to cook it to the desired level to achieve the right thickness and flavor for your gravy. The longer you cook the roux, the darker it becomes, which can add a rich, nutty flavor to your gravy. However, be cautious not to burn the roux as it can impart a bitter taste to the gravy. By mastering the technique of making roux and adjusting the cooking time, you can control the consistency and flavor of your gravy like a pro.

Experimenting with different types of fat and flour in your roux can also impact the final outcome of your gravy. For a lighter gravy, you can use clarified butter or oil instead of regular butter. Similarly, using different types of flour, such as whole wheat or gluten-free options, can cater to dietary preferences while still achieving a thick and flavorful gravy.

Using Cornstarch As A Thickening Agent

Cornstarch is a versatile and effective thickening agent that can help you transform runny gravy into a rich and luscious sauce. To use cornstarch correctly, mix it with a small amount of cold water to create a slurry before adding it to your gravy. This will prevent lumps from forming and ensure a smooth texture. Be sure to whisk the slurry thoroughly into the gravy and continue to cook it for a few minutes until the desired consistency is reached.

One key tip when using cornstarch is to remember that it thickens quickly, so it’s important to add it gradually and in small increments to avoid overthickening your gravy. If you find that your gravy is still too thin after the initial addition of cornstarch, you can always repeat the process until you achieve the desired thickness. Keep in mind that cornstarch works best in gravies that are already simmering, as the heat helps activate its thickening properties.

Another benefit of using cornstarch as a thickening agent is that it creates a glossy finish and adds a silky mouthfeel to your gravy. It is also neutral in flavor, so it won’t alter the taste of your dish. By mastering the technique of using cornstarch to thicken your gravy, you can easily elevate your culinary skills and impress your family and guests with perfectly thickened sauces every time.

Incorporating A Slurry To Thicken Gravy

When it comes to thickening gravy, incorporating a slurry is a tried-and-true method that yields great results. A slurry is a mixture of equal parts of cold liquid, such as water or broth, and a starch like flour or cornstarch. To create a slurry, simply whisk together the cold liquid and starch until smooth before adding it to your runny gravy.

Adding a slurry to your gravy allows the starch to dissolve evenly and prevent clumping. Make sure to gradually pour the slurry into your simmering gravy while continuously whisking to avoid lumps. The starch in the slurry will thicken the gravy as it cooks, resulting in a smooth and velvety texture.

Using a slurry is a versatile method that can easily adjust the thickness of your gravy to your liking. Experiment with different starches and liquids to find the perfect consistency for your gravy, and remember to taste and season as needed before serving.

Utilizing Flour For Thickening Gravy

One of the most common and effective ways to thicken gravy is by utilizing flour. This pantry staple is a versatile thickening agent that works wonders when added to a runny gravy. To use flour for thickening gravy, start by creating a slurry with equal parts flour and water. Mix the two ingredients until you reach a smooth consistency, ensuring there are no lumps.

Once your slurry is ready, slowly incorporate it into the runny gravy while stirring continuously. Allow the gravy to simmer for a few minutes to let the flour cook and thicken the mixture. Keep in mind that the longer you simmer the gravy, the thicker it will become. If you find that the gravy is still too thin, you can repeat the process by adding more flour slurry until you achieve the desired consistency. With these simple steps, you can easily rescue a runny gravy and transform it into a perfectly thickened sauce that will impress your dinner guests.

Harnessing The Power Of Arrowroot

Arrowroot is a versatile and effective thickening agent that can rescue runny gravy with ease. To harness the power of arrowroot, start by creating a slurry by mixing arrowroot powder with a small amount of cold water. This helps prevent clumping when added to the gravy. Once the slurry is smooth, gradually pour it into the runny gravy while stirring constantly. Allow the gravy to simmer for a few minutes to activate the thickening properties of the arrowroot.

One key advantage of using arrowroot is its ability to thicken gravy without altering the flavor, making it ideal for delicate or light gravies where you want to maintain the original taste profile. Additionally, arrowroot is a great option for those looking for a gluten-free thickening agent as it is derived from the root of the arrowroot plant. Keep in mind that arrowroot has a stronger thickening power than flour or cornstarch, so a little goes a long way. Experiment with small amounts first to achieve the desired consistency without overthickening the gravy. With the help of arrowroot, you can easily transform runny gravy into a smooth and luscious sauce that will impress your guests.

Perfecting The Consistency With Beurre Manié

Beurre manié is a classic French technique that can be used to perfect the consistency of runny gravy with ease. This simple mixture of equal parts flour and softened butter acts as a quick and effective thickening agent. To make a beurre manié, knead together equal amounts of flour and butter until a smooth paste forms. Adding small amounts of this paste to your runny gravy, while whisking continuously, will help thicken it to the desired consistency.

The beauty of using beurre manié to thicken gravy lies in its versatility and ability to seamlessly blend into the sauce without creating lumps. This method allows you to have better control over the thickness of your gravy, making it easy to adjust according to your preferences. Beurre manié is especially handy when you need to quickly rescue a thin gravy before serving, ensuring a smooth and velvety texture that will impress your guests.

Next time you find yourself with runny gravy, remember the simple yet powerful solution of beurre manié to achieve the perfect consistency like a pro. By mastering this technique, you can confidently serve up rich and flavorful gravy that complements your dishes beautifully.

Skillfully Thicken With Potato Starch

Potato starch is a fantastic option for thickening runny gravy with ease and precision. This natural thickening agent has the ability to create a smooth and velvety texture in your gravy without altering the flavor profile. To skillfully thicken your gravy using potato starch, start by mixing a small amount of the starch with cold water to create a slurry. Ensure the slurry is smooth and free of lumps before adding it to your runny gravy on the stovetop.

Next, gradually pour the potato starch slurry into the simmering gravy while continuously stirring to prevent clumping. Allow the gravy to cook for a few more minutes until it reaches your desired thickness. Remember that potato starch has a higher thickening power than flour, so a little goes a long way. Adjust the amount of starch based on the desired consistency of your gravy. By incorporating potato starch into your culinary arsenal, you can effortlessly transform a runny gravy into a rich and indulgent sauce that will impress your guests at any meal.

Balancing Flavor And Thickness

When it comes to achieving the perfect gravy consistency, it’s essential to strike a harmonious balance between flavor and thickness. While it’s tempting to focus solely on thickening the gravy, it’s equally important to consider the overall taste profile. Balancing flavor and thickness ensures that your gravy not only has a pleasing texture but also delivers a delicious and well-rounded taste experience.

To achieve this balance, start by adjusting the seasoning in your gravy. Taste your gravy as you thicken it and make any necessary adjustments by adding salt, pepper, herbs, or spices to enhance the flavor. Remember that a well-seasoned gravy can elevate the overall dining experience and make your dish truly memorable.

Additionally, consider the impact of the thickening agents on the flavor of your gravy. Cornstarch, flour, or other thickeners can affect the taste of the gravy, so be mindful of how these ingredients may alter the flavor profile. Experiment with different thickening agents and ratios until you find the perfect balance that enhances both the texture and taste of your gravy.


What Are Common Reasons For Gravy Being Too Runny?

Gravy can turn out too runny due to insufficient thickening agents like flour or cornstarch being used in the recipe. Adding too much liquid can also lead to a thin consistency. Additionally, not allowing the gravy to simmer and thicken properly can result in a watery texture. To thicken runny gravy, you can mix a slurry of cornstarch or flour with water and gradually stir it into the sauce while simmering until desired thickness is achieved. Alternatively, simmering the gravy uncovered for a longer period can also help reduce excess liquid and thicken the consistency.

How Can I Thicken Gravy Without Using Flour?

One way to thicken gravy without using flour is to use cornstarch. To do this, mix equal parts cornstarch and water in a small bowl until smooth, then gradually stir the mixture into the simmering gravy until it reaches your desired thickness.

Another alternative is to use arrowroot powder, a gluten-free thickener. Similar to cornstarch, mix arrowroot powder with cold water to create a slurry before adding it to the gravy. Be cautious not to boil the gravy excessively after adding these thickeners, as it could cause the mixture to become too thin.

Are There Any Quick Fixes For Thin Gravy?

To quickly thicken thin gravy, you can make a slurry by mixing equal parts flour or cornstarch with water, then slowly whisking it into the gravy while simmering. Alternatively, you can also add a small amount of instant mashed potato flakes, which will help thicken the gravy without altering the flavor too much. Remember to adjust the seasonings as needed to maintain the desired taste profile.

What Kitchen Tools Can Help In Thickening Runny Gravy?

To thicken runny gravy, you can use kitchen tools like a whisk or a slotted spoon to help evaporate excess moisture. Additionally, a fine-mesh strainer can be used to strain out any lumps or pieces that may be contributing to the runniness. Another useful tool is a food processor or blender to puree additional thickening agents like cooked vegetables or flour into the gravy. These tools can help you achieve the desired consistency for your gravy.

Can I Save Runny Gravy After It’S Already Been Served?

Yes, you can save runny gravy after it has been served by thickening it with a bit of cornstarch or flour. Simply mix a small amount of the thickening agent with water to create a slurry, then slowly whisk it into the gravy while it simmers on the stove. Continuously stir until the gravy reaches your desired consistency. Once thickened, you can store the leftover gravy in an airtight container in the refrigerator for up to 3-4 days. Just reheat it on the stove or in the microwave before serving again.


Mastering the art of thickening runny gravy can elevate any dish and impress your guests with professional culinary skills. By incorporating these 5 simple secrets into your cooking repertoire, you can confidently tackle even the runniest of gravies with ease. From using cornstarch or flour as a thickening agent to adjusting the consistency to your desired thickness, these tips provide the necessary tools for achieving a perfectly thickened gravy every time.

Next time you find yourself facing a thin and lackluster gravy, remember these secrets and take your cooking to the next level. With patience, practice, and a keen eye for detail, you can transform runny gravy into a rich and velvety sauce that enhances the flavors of your favorite dishes. Embrace these techniques, experiment with different ratios and ingredients, and watch as your gravies reach impeccable levels of thickness and taste.

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