To make a good cheese sauce or gravy, you need a thickening agent. Cornstarch and flour are two common thickening agents in the home kitchen. Both are cereal starches and when they’re mixed with a liquid and then heated, they gelatinize.
While cornstarch and all-purpose flour can often be substituted for each other, the two have their differences. Cornstarch is pure starch made from corn. Flour, on the other hand, is made from wheat and contains starch and gluten, a protein responsible for giving bread it’s chew and elasticity. However, because flour is not solely starch, it has less thickening power than cornstarch. Thus, it takes twice the amount of flour (2 tablespoons per 1 cup liquid) to achieve the same results with cornstarch (1 tablespoon per 1 cup liquid).
Another difference is in the look. A sauce thickened with flour will be cloudy and opaque, while a cornstarch thickened sauce will look transparent and glossy. Pie fillings and fruit sauces are often made with cornstarch and flour works best for sauces prepared with fat, such as a cheese sauce (roux). Experiment with both options to see what achieves the best result!
Chicken and Dumplings
(Printable PDF)
1 Tablespoon olive oil
1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
1 medium onion, chopped
1 cup celery, chopped
1 (1 lb.) bag frozen mixed vegetables
2 cloves garlic, minced
32 oz. no added salt chicken stock
1 teaspoon poultry seasoning
½ teaspoon salt
¼ teaspoon black pepper
1 cup non-fat milk
¼ cup all-purpose flour
Dumplings:
1 1/3 cup all-purpose flour
2 teaspoons baking powder
2/3 cup non-fat milk
1 Tablespoon margarine, melted
Add oil to a Dutch oven and heat on stovetop over medium-high heat. Add chicken, onion and celery. Cook 6-8 minutes until chicken is no longer pink. Add garlic, frozen mixed vegetables, stock and seasonings. Heat to boiling. In a small bowl, whisk milk and flour. Add to chicken mixture. Bring to a boil; reduce heat, cover and simmer. Meanwhile, in large bowl, stir flour and baking powder. In another bowl, stir melted margarine and milk. Pour into flour mixture and stir until just moistened. Drop spoonfuls of dough directly into simmering soup. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. Cover and simmer for 15 minutes until dumplings are cooked through.
Yield: 6 servings
Nutrition Facts (per serving): 380 calories, 8 grams fat, 500 milligrams sodium, 44 grams carbohydrate, 1 gram fiber, 30 grams protein
Source:
Exploratorium. Ask the inquisitive cooks. How does cornstarch work?
PHOTO CREDIT:Photo by Immo Wegmann on Unsplash
ABOUT THE AUTHOR:Jenna Smithis a Nutrition and Wellness Educatorwith University of Illinois Extension, serving Livingston, McLean, and Woodford Counties.Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and WoodfordCounties and beyond.
This blog post originally appeared in the Pantagraph on November 3, 2022.
FAQs
To make a good cheese sauce or gravy, you need a thickening agent. Cornstarch and flour are two common thickening agents in the home kitchen. Both are cereal starches and when they're mixed with a liquid and then heated, they gelatinize.
What do you use to thicken gravy? ›
If your gravy is on the skimpy side, you can thicken it quickly with flour or cornstarch. But don't add your thickener directly to the gravy, which will create lumps. Instead, try stirring in three or four tablespoons of flour or cornstarch into a small amount of cold water until you have a smooth paste.
How do you make gravy without a thickening agent? ›
One easy way to thicken gravy is to simply reduce the liquid. Add any pan drippings you have to a small or medium-sized saucepan. Then, add in 1 cup of liquid, and simmer on medium-high heat, stirring occasionally, until the liquid reduces by at least a third and the flavors are more concentrated.
Is gravy better with flour or cornstarch? ›
Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.
Should gravy be thick or runny? ›
When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out. Remember to check the seasoning when you're done and adjust if needed.
Can you thicken gravy without cornstarch? ›
Use Flour and Water
Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.
How to get flour lumps out of gravy? ›
Set a fine-mesh sieve over a medium-sized bowl. Pour the gravy through the sieve, pressing gently with a rubber spatula to strain that thick gravy goodness into the bowl. Pour the strained no-lump gravy back into your pan and give it a little whisk to make sure all the lumps are gone and your gravy is smooth.
Does boiling gravy thicken it? ›
How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.
How thick should gravy be? ›
To test, dip the spoon in the mixture and then hold it up horizontally, with the back of the spoon facing upward; next, draw your finger along the spoon so that it creates a path through the mixture. If the path fills in, the mixture isn't thick enough. If it stays put, it's ready.
Why is my gravy not thickening? ›
If it doesn't thicken enough, it's a sign that you need more cornstarch. Whisk in more cornstarch slurry a little at a time, and let each addition come to a simmer before adding more.
To make a cornstarch gravy, start by making a slurry (blend) of cornstarch and a small amount of cold liquid (generally water or broth). You will need about 1 tablespoon of cornstarch to thicken about 1 1/2 to 2 cups of gravy. Don't add powdered cornstarch directly to a hot liquid; it will clump.
How long does gravy take to thicken? ›
Make sure there are no lumps of dry cornstarch before you move on. Then, slowly pour the slurry into the simmering liquid, whisking continuously to prevent any lumps. Continue simmering the broth until it thickens and the cloudy appearance clears up—about two minutes.
Why is my homemade gravy so thick? ›
The longer you simmer gravy, the thicker it will become, and it's easy to end up with a thick, gloppy gravy. The fix here is super simple: whisk in a little more broth or water until it's thinned to the desired consistency.
Is water or milk better for gravy? ›
Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).
Why is my gravy not thickening with flour? ›
If you just dump dry flour into the pot, it'll form stubborn lumps. Instead, you need to make a paste of roughly equal parts flour and softened butter, mashing them together until completely smooth, then whisk this paste into the gravy a tablespoon or two at a time, until the gravy has thickened appropriately.
What can you use as a thickener instead of flour? ›
Cornstarch or arrowroot
Arrowroot and cornstarch are gluten-free alternatives to thickening with flour. They'll also keep your sauce clear and cloud-free. You'll need about 1 tablespoon for every cup of liquid in the recipe. Mix the cornstarch with equal parts water to create a slurry and pour it into the pot.
Does milk help thicken gravy? ›
Using dairy is an effective way to thicken and bind, without much hassle.
Can you make gravy with cornstarch instead of flour? ›
Cornstarch works remarkably well as a thickener in sauces, gravy, and pie fillings, and some prefer it to flour. 2 You won't be able to taste the cornstarch the way you sometimes can taste the flour. Be aware that these foods will be more translucent.
