How to Thicken Gravy Without Cornflour: 7 Easy Ways
You can thicken gravy without cornflour by simmering it to reduce, whisking in a paste of plain flour and cold water, adding a knob of beurre manié (butter and flour kneaded together), or stirring in arrowroot, potato starch or a spoonful of instant mash. Most of these methods take less than five minutes, and they work for meat, chicken and vegetable gravy.
To thicken gravy without cornflour, simmer it uncovered to reduce it, or whisk in a flour paste (1 tbsp plain flour mixed with 2 tbsp cold water per 250 ml of gravy) and simmer for 3 to 5 minutes. For a gluten-free option, use 1 tbsp arrowroot or 2 tsp potato starch mixed with cold water. In a hurry, stir in instant mash flakes a spoonful at a time.
Key Takeaways
- Reduction needs no extra ingredients and gives the richest flavour.
- Plain flour needs a few minutes of cooking to lose its raw taste.
- Arrowroot and potato starch are naturally gluten-free and work fast.
- Add thickeners gradually and simmer before adding more.
- Lumpy gravy? Sieve it or blend it with a stick blender.
Why Is My Gravy Thin?
Gravy is usually thin because there is too much liquid for the amount of fat and juices, or because it has not simmered long enough. Meat juices from a roast are mostly water, so they need either reducing or a thickener to turn into a smooth, coating gravy.
7 Ways to Thicken Gravy Without Cornflour
1. Simmer to reduce
Simmer the gravy uncovered over a medium heat, stirring now and then. As the water evaporates, the gravy thickens and the flavour gets stronger. This takes 5 to 15 minutes depending on how much you have. Taste before adding salt.
2. Plain flour paste
Mix 1 tablespoon of plain flour with 2 tablespoons of cold water until smooth. Whisk it into the simmering gravy and cook for 3 to 5 minutes, stirring, until thick and the raw flour taste has gone.
3. Beurre manié
Knead equal amounts of soft butter and plain flour together, such as 1 tablespoon of each. Whisk small pieces into the simmering gravy one at a time. The butter helps the flour spread without lumps and adds a glossy finish.
4. Arrowroot
Mix 1 tablespoon of arrowroot with 2 tablespoons of cold water and stir it into hot gravy. Take it off the heat as soon as it thickens, as arrowroot can thin again if boiled for a long time. It gives a clear, glossy gravy and is naturally gluten-free.
5. Potato starch
Potato starch is a strong thickener, so use about 2 teaspoons mixed with cold water for every 250 ml of gravy. Add it at the end of cooking and do not boil it hard.
6. Instant mash flakes
Sprinkle in 1 tablespoon of instant mashed potato flakes, whisk and wait a minute. Add more if needed. It is a handy cupboard fix and adds a little body.
7. Blend the roasted vegetables
If you roasted onions, carrots or celery under the meat, blend them with the pan juices and some stock. This makes a thick, full-flavoured gravy with no added starch at all.
Quick Comparison
| Method | Amount per 250 ml | Time | Gluten-free? |
|---|---|---|---|
| Reduction | None | 5 to 15 min | Yes |
| Plain flour paste | 1 tbsp flour + 2 tbsp water | 3 to 5 min | No |
| Beurre manié | 1 tbsp butter + 1 tbsp flour | 3 to 5 min | No |
| Arrowroot | 1 tbsp + 2 tbsp water | 1 min | Yes |
| Potato starch | 2 tsp + water | 1 min | Yes |
| Instant mash | 1 to 2 tbsp | 1 to 2 min | Check the label |
| Blended vegetables | 1 to 2 ladles | 2 min | Yes |
Tip: Always mix flour or starch with cold liquid before adding it to hot gravy. Dry powder added straight to a hot pan forms lumps.
How to Fix Lumpy Gravy
- Whisk hard for 30 seconds, which breaks up small lumps.
- Pour it through a sieve into a clean pan if lumps remain.
- Blend it with a stick blender for a completely smooth result.
- Reheat gently and check the thickness again.
Tips for Better Gravy
- Deglaze the roasting tin with a splash of stock or water to lift the browned bits, which carry most of the flavour.
- Skim off excess fat before thickening.
- Gravy thickens as it cools, so stop when it is slightly thinner than you want.
- Use the water from cooking vegetables instead of plain water for extra flavour.
For more ways to thicken without cornflour or flour, see our guides on how to thicken sauce without flour and what a slurry is in cooking.
Frequently Asked Questions
How do you thicken gravy without cornflour or flour?
Simmer it to reduce, or use arrowroot, potato starch, instant mash flakes or blended roasted vegetables.
Can I use plain flour instead of cornflour in gravy?
Yes. Use about twice as much plain flour as cornflour, mix it with cold water first and simmer for 3 to 5 minutes.
How long does it take to reduce gravy?
Usually 5 to 15 minutes at a steady simmer, depending on how much gravy you have and how thick you want it.
Why is my gravy still thin after adding flour?
The flour needs to simmer for a few minutes to thicken. If it is still thin after 5 minutes, add a little more flour paste.
Can you thicken gravy with bread?
Yes. A slice of white bread without crusts, blended into the gravy, will thicken it, as in traditional bread sauce.
Final Thoughts
You do not need cornflour to make thick, glossy gravy. Reduce it for the best flavour, use a flour paste or beurre manié for a classic finish, or choose arrowroot or potato starch for a quick, gluten-free fix. Add any thickener gradually, and your gravy will be smooth every time.
