How to Thicken Gravy Without Corn Starch

By Kristie Brown

Imagine how lonely meatloaf, turkey and pork chops would be without their significant other -- gravy. Gravy is a concoction made by mixing a liquid or meat drippings with a thickener, such as cornstarch, but you can also substitute a different thickening agent to create your gravy.

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Brown gravy is delicious on meat, and white gravy is delicious on poultry.

Step 1

Combine onion powder, pepper and flour in a small bowl or a measuring cup and then set aside. Arrowroot, dried potato flakes or potato starch and tapioca are other thickening agents you can choose.

Step 2

Pour broth into the saucepan and heat on medium until hot.

Step 3

Melt butter in the skillet and cook until it is golden brown, taking care not to overcook.

Step 4

Add broth to the melted butter, whisking vigorously as you pour. Ensure that your skillet is not non-stick as the whisk or utensil will scratch the coating.

Step 5

Take 2 tbsp. of the flour mixture and add it to another small bowl or measuring cup, and then add enough of the broth mixture to make a paste.

Step 6

Transfer the paste to the broth and whisk, thickening the gravy.

Step 7

Add the remainder of the flour mixture, stirring continuously for about 15 to 20 minutes until the gravy reaches the desired thickness.