Cornstarch Versus Flour for Gravy
What's the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it's pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.
How Much Flour or Cornstarch to Use to Make Gravy
Follow this ratio. For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)
So, if you want to make 2 cups of gravy, remove all but 4 tablespoons of fat and drippings from the roasting pan (set aside for future use).
Can You Freeze Gravy?
Freeze gravy in freezer-safe containers or zip-top bags for up to 3 months. Thaw in the refrigerator. To reheat, place in a pot over medium heat on the stove and cook, whisking, until it reaches a full rolling boil.
Freeze any unused drippings for future shortcut gravy when you're serving things like mashed potatoes or meatloaf.
How Long Can Gravy Be Stored in the Refrigerator?
Store gravy in an airtight container in the refrigerator for up to 5 days. To reheat, place in a pot over medium heat on the stove and cook, stirring occasionally, until it reaches a full rolling boil.
Lumpy Gravy? Here's a Fix!
If you end up with lumps in the gravy, puree it with an immersion blender right in the pan. Or transfer it to a blender or food processor. Alternately, run it through a strainer and leave the lumps behind.
Making Gravy in a Skillet or Saucepan
This recipe calls for making the gravy directly in a roasting pan, but if your pan won’t fit on the stove or is too shallow to make gravy, you can make it in a skillet or saucepan.
1/4 cup fat drippings (see recipe note)
1/4 cup all-purpose flour or cornstarch
3 to 4 cups stock, water, milk, cream, or a combination
Method
Remove the roast and the excess fat from the pan:
Remove the roast from the pan. Remove excess fat leaving 4 tablespoons of fat plus juices and browned drippings in the pan.
Scrape up the drippings and place the pan on the stovetop on medium heat:
Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat.
Add the flour:
Sprinkle flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated. Let the flour brown a bit if you want, before adding liquid in the next step
Whisk the gravy while slowly adding liquid:
Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid.
Season, if needed:
Taste first and then add salt and pepper to taste, if needed.
