A thin, watery gravy can ruin an otherwise perfect roast dinner. Cooks say one cheap kitchen staple — cornflour — can thicken the sauce in seconds while giving it a silky, glossy finish.
According to BBC Good Food, cornflour is one of the easiest ways to thicken gravy without changing its taste. Recipe experts advise mixing it with a little cold water first to form a smooth paste, or slurry, then gradually stirring it into the hot gravy.
Mix With Cold Water First
Adding cornflour straight to hot liquid should be avoided. Delia Online explains that combining it with cold water first prevents lumps and lets the cornflour spread evenly through the sauce.
Once added, the thickening effect is almost immediate. BBC Good Food says the gravy should be brought back to a gentle simmer after the slurry is stirred in, allowing the starch to activate and thicken within moments.
A Smoother Finish
Cornflour thickens differently from plain flour because it is almost pure starch. Waitrose Food says cornflour creates a smoother, clearer finish than wheat flour, making it especially useful for gravies, sauces and stir-fries.
The amount needed is surprisingly small. BBC Good Food recommends starting with one tablespoon of cornflour mixed with an equal amount of cold water, then adding more only if needed.
Flavour Still Comes First
Although cornflour improves texture, flavour still comes from the cooking juices. The richest gravies are made using the browned meat juices left in the roasting tin, which should be scraped into the sauce before thickening.
Seasoning also matters. The advice is to taste the gravy before serving and adjust with salt, black pepper or a splash of Worcestershire sauce rather than relying on extra thickener.
Using too much cornflour can leave the gravy overly thick or slightly gelatinous. Adding the slurry gradually and stirring continuously lets you stop at the right consistency.
With Sunday roast season never far away, even in the summer months, this trick is one of the quickest ways to rescue a disappointing gravy. Mixing cornflour with cold water takes less than a minute, but it can make a significant difference.
