Gravy thickened with cornstarch has the advantage of being gluten-free, but is more delicate and thins out faster than flour-based gravy (see Hasty Gravy). This recipe makes plenty of gravy that can be prepared in advance, so there's no need to skimp. To find out more, hop on My Gravy Train.
4 cups (1 L) cold, low-sodium chicken or beef stock, divided
4 to 6 tbsp (60 to 90 mL) cornstarch, to taste
1/4 cup (60 mL) unsalted butter, bacon grease, duck fat or schmaltz
1 tbsp (15 mL) gluten-free soy sauce or worcestershire sauce
1 tsp (15 mL) or more kosher salt
1/8 tsp (0.5 mL) freshly ground white pepper
Browning to taste
In medium measuring cup, stir together 1/2 cup (125 mL) stock and cornstarch until smooth. (Use 4 tbsp/60 mL cornstarch for thin gravy or 6 tbsp/90 mL for thick gravy.)
In medium pan, melt fat on medium heat. Give cornstarch mixture a big stir and whisk it in carefully (mixture will sputter). While whisking, pour in remaining 3-1/2 cups (875 mL) stock. Whisk in soy sauce or worcestershire, 1 tsp (5 mL) salt and pepper. When mixture comes to full boil, cook, whisking often but gently, 1 minute, or until thickened.
Remove from heat. Adjust salt. Stir in browning.
Makes 4 cups (1 L).
- To prevent lumps, the stock mixed with the cornstarch must be cold.
- If desired, simmer the stock beforehand with 2 stalks thyme or parsley, 1 stalk rosemary or 1 sprig sage. Strain and cool before using.
- Browning is sugar so darkly caramelized that it has lost its sweetness. It is used as food colouring in everything from gravy to cake. Supermarkets sell it.
- The gravy can be reheated. Do not cover the pan to keep it warm. It will thin out if steam attacks it.
- You can prepare this gravy a day or three in advance. Refrigerate it, and when the time comes, reheat in a small pan on medium-low heat, whisking occasionally, until bubbly. Or use the microwave, stirring every 30 seconds.
- If you have juices from a roast, stir them into the gravy.
Credit: Susan Sampson
Tested in Imperial