How to Thicken Pan Juices for Gravy: A Comprehensive Guide

Gravy is an essential component of many classic dishes, adding richness, flavor, and moisture to meats, vegetables, and starches. However, achieving the perfect gravy consistency can be a challenge, especially if you start with thin, watery pan juices. This guide will provide you with a comprehensive understanding of the various methods for thickening pan juices, empowering you to create flavorful, restaurant-quality gravy every time.

Understanding the Role of Thickeners

The key to thickening pan juices lies in understanding the role of thickeners. Thickeners are substances that increase the viscosity of a liquid, transforming it from a thin, watery consistency to a thicker, more substantial one. In the context of gravy, common thickeners include flour, cornstarch, and arrowroot powder.

Method 1: Using Flour

Flour is a versatile and widely available thickener that can be used to create a smooth, velvety gravy. Here’s how to use flour to thicken pan juices:

Make a Slurry: In a small bowl, whisk together equal parts flour and cold water until a smooth paste forms. This is known as a slurry.
Whisk into Pan Juices: Gradually whisk the slurry into the simmering pan juices, stirring constantly to prevent lumps.
Simmer and Stir: Bring the gravy to a simmer and continue stirring until it thickens to your desired consistency. This may take a few minutes.

Method 2: Using Cornstarch

Cornstarch is another effective thickener that can create a glossy, clear gravy. Here’s how to use cornstarch to thicken pan juices:

Make a Slurry: Similar to flour, whisk together equal parts cornstarch and cold water to form a smooth slurry.
Bring Pan Juices to a Boil: Bring the pan juices to a boil over medium heat.
Whisk in Slurry: Gradually whisk the cornstarch slurry into the boiling pan juices, stirring constantly to prevent lumps.
Reduce Heat and Simmer: Reduce heat to low and simmer the gravy until it thickens to your desired consistency.

Method 3: Using Arrowroot Powder

Arrowroot powder is a starch-based thickener that creates a smooth, translucent gravy. Here’s how to use arrowroot powder to thicken pan juices:

Make a Slurry: Whisk together equal parts arrowroot powder and cold water to form a smooth slurry.
Bring Pan Juices to a Simmer: Bring the pan juices to a simmer over medium heat.
Whisk in Slurry: Gradually whisk the arrowroot slurry into the simmering pan juices, stirring constantly to prevent lumps.
Simmer and Stir: Continue simmering the gravy until it thickens to your desired consistency.

Additional Tips for Thickening Gravy

Use Cold Liquid: When making a slurry, always use cold water. This helps prevent the thickener from clumping.
Whisk Gradually: Avoid adding the thickener all at once. Whisk it in gradually to ensure a smooth, lump-free gravy.
Simmer, Don’t Boil: Once the thickener has been added, simmer the gravy over low heat. Boiling can cause the gravy to thin out.
Taste and Adjust: As the gravy thickens, taste it and adjust the seasoning as needed. You may need to add additional thickener, salt, or pepper to achieve your desired flavor and consistency.

Troubleshooting Common Gravy Problems

Gravy is too thick: If your gravy becomes too thick, whisk in a small amount of additional liquid, such as water or broth, until it reaches your desired consistency.
Gravy is lumpy: If you encounter lumps in your gravy, strain it through a fine-mesh sieve to remove them.
Gravy is too thin: If your gravy remains thin after adding thickener, simmer it for a longer period of time. You can also add a small amount of additional thickener, whisked into a slurry, until it reaches the desired consistency.

Mastering the art of thickening pan juices is essential for creating flavorful, satisfying gravy. By understanding the role of thickeners and following the techniques outlined in this guide, you can transform thin, watery pan juices into a rich, delicious gravy that will elevate any dish. Remember to experiment with different thickeners and techniques to find what works best for you and your cooking style.

My Favorite Gravy Recipe

I like to boil chicken bone carcasses in water with a little vinegar to make my own chicken stock.

Nothing compares to making your own, if only because of the ingredients’ purity. The flavor is unmatched as well.

I like to start my gravy by making a roux with butter and cornstarch, then adding salt, pepper, and stock.

For a rich and distinct flavor, I also like to add some finely chopped parsley and a tiny bit of minced garlic.

how do you thicken pan juices for gravy

How to Thicken Gravy

Using flour to thicken gravy through the creation of a roux is one of the most popular methods.

When equal parts of flour and fat are heated, the mixture forms a roux, which thickens instantly when hot liquid is added.

Adding water to flour and whisking until a smooth paste is achieved is another method of adding thickness with flour.

In the cooking world, this is referred to as a slurry and is a combination of equal parts flour and water.

As the sauce warms up, the slurry should start to thicken. Add it to your gravy and stir continuously.

Using cornstarch to thicken your gravy is another simple method.

To achieve this, whisk together cornstarch and cold liquid, then gradually whisk into your heated gravy.

As soon as your gravy reaches a boil, you should notice that it thickens gradually.

There’s also arrowroot powder, which comes from tropical plants, which you can use to thicken liquids.

Once more, arrowroot and water or cool broth are combined to make a slurry, which is added to the gravy, heated, and stirred.

Store-bought thickeners include potato starch.

The solution should be one tablespoon of potato starch to two tablespoons of water.

And let the vegetable density serve as your thickening agent.

It’s as simple as pureeing some cooked veggies with a cup of liquid added to them.

Gradually add a small amount until the desired thickness of gravy is achieved.

Pan drippings are usually the first step in making a thick gravy, whether it is made of cornstarch, flour mixed with a small amount of cold water, or arrowroot.

Feel free to incorporate that tablespoon of cornstarch or flour into your gravy.

Your mashed potatoes are calling out for it!

How to Make Gravy From Drippings | EASIEST METHOD EVER!

FAQ

Is it better to thicken gravy with cornstarch or flour?

Making a roux with flour and butter “boosts flavor and gives the gravy a silky texture and rich flavor,” she says. Flour also gives the gravy a traditional opaque look, she adds, whereas cornstarch will make the gravy shiny and clear.

How do chefs thicken gravy?

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.

What is the best way to thicken a pan sauce?

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

How do you thicken liquid in a pan?

Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

How do you thicken gravy without a thickener?

Our preferred method for thickening sauce like gravy is with a roux, a combination of flour and butter. For gluten-free thickeners, we recommend using cornstarch, arrowroot or potato starch. You can also thicken pan juices for gravy without any thickeners by reducing the pan drippings with broth.

Can You thicken pan dripping gravy with cornstarch?

You can certainly thicken your pan dripping gravy with cornstarch, but our preferred method for making gravy uses a roux. For a medium-bodied sauce like gravy, you’ll want to start by heating 2 tablespoons of butter over medium-high heat (or, use 2 tablespoons of the fat from the pan drippings).

Can you use flour as a gravy thickener?

However, when using flour as a gravy thickener, you must double the amount—use 2 tablespoons of flour per 1 cup of liquid. Use a whisk or wooden spoon to incorporate, stirring constantly until you thicken the gravy to the desired consistency.

How do you thicken gravy with a beurre manié?

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.