Brown gravy is a staple in many cuisines, adding a rich, savory flavor to various dishes. However, achieving the perfect consistency can be a challenge, especially when you’re looking to avoid cornstarch. In this article, we’ll explore the reasons why you might want to avoid cornstarch, the science behind thickening, and provide you with a range of alternatives to thicken your brown gravy.
Why Avoid Cornstarch?
Cornstarch is a common thickening agent used in many recipes, including brown gravy. However, there are several reasons why you might want to avoid it:
- Flavor: Cornstarch can impart a starchy, slightly sweet flavor to your gravy, which may not be desirable.
- Texture: Cornstarch can create a starchy, gel-like texture that’s unappealing to some people.
- Digestion: Some individuals may experience digestive issues after consuming cornstarch, particularly those with sensitive stomachs or certain dietary restrictions.
- Nutrition: Cornstarch is high on the glycemic index, which means it can cause a spike in blood sugar levels.
The Science of Thickening
Thickening agents work by increasing the viscosity of a liquid, making it more resistant to flow. There are several ways to achieve this:
- Starches: Starches, like cornstarch, potato starch, or tapioca starch, absorb liquid and swell, creating a thicker consistency.
- Gums: Gums, such as xanthan gum or guar gum, create a network of molecules that trap liquid, increasing viscosity.
- Proteins: Proteins, like gelatin or egg whites, can coagulate and form a gel-like texture when heated.
- Fats: Fats, like butter or oil, can emulsify with liquid, creating a thicker consistency.
Alternatives to Cornstarch
Fortunately, there are many alternatives to cornstarch that you can use to thicken your brown gravy. Here are some options:
Flour
Flour is a common thickening agent that can be used to thicken brown gravy. Here’s how to use it:
- All-purpose flour: Mix 1 tablespoon of all-purpose flour with 2 tablespoons of cold water or broth until smooth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
- Browned flour: Browned flour, also known as roux, is a mixture of flour and fat that’s been cooked until golden brown. It adds a rich, nutty flavor to your gravy. To make a roux, melt 1 tablespoon of butter or oil in a pan, then add 1 tablespoon of flour. Cook for 1-2 minutes, stirring constantly, until the mixture is golden brown.
Egg Yolks
Egg yolks can be used to thicken brown gravy, adding a rich, creamy texture. Here’s how to use them:
- Tempered egg yolks: Beat 1 egg yolk with 1 tablespoon of cold water or broth until smooth. Gradually add the mixture to your gravy, stirring constantly, until the desired consistency is reached.
- Enriched egg yolks: Mix 1 egg yolk with 1 tablespoon of melted butter or oil until smooth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
Butter and Oil
Butter and oil can be used to thicken brown gravy, adding a rich, creamy texture. Here’s how to use them:
- Brown butter: Melt 1 tablespoon of butter in a pan until golden brown, then add it to your gravy. Cook for 1-2 minutes, stirring constantly, until the desired consistency is reached.
- Emulsified oil: Mix 1 tablespoon of oil with 1 tablespoon of hot water or broth until smooth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
Reduction
Reduction is a technique that involves cooking your gravy until it reaches the desired consistency. Here’s how to do it:
- Simmering: Simmer your gravy over low heat, stirring occasionally, until it reaches the desired consistency.
- Boiling: Boil your gravy over high heat, stirring constantly, until it reaches the desired consistency.
Other Options
There are several other options you can use to thicken brown gravy, including:
- Tapioca starch: Mix 1 tablespoon of tapioca starch with 2 tablespoons of cold water or broth until smooth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
- Arrowroot powder: Mix 1 tablespoon of arrowroot powder with 2 tablespoons of cold water or broth until smooth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
- Gelatin: Dissolve 1 tablespoon of gelatin in 2 tablespoons of hot water or broth. Add the mixture to your gravy and cook for 1-2 minutes, stirring constantly.
Conclusion
Thickening brown gravy without cornstarch is a challenge, but there are many alternatives you can use. By understanding the science behind thickening and experimenting with different options, you can achieve the perfect consistency for your gravy. Whether you choose to use flour, egg yolks, butter and oil, reduction, or other options, the key is to find the method that works best for you and your recipe.
What are the common alternatives to cornstarch for thickening brown gravy?
There are several alternatives to cornstarch that can be used to thicken brown gravy, including flour, arrowroot powder, and tapioca starch. Flour is a popular choice, as it is readily available and can be easily mixed with a small amount of cold water or broth to create a slurry. Arrowroot powder and tapioca starch are also effective thickeners, but they have a more neutral flavor than flour and can be used in smaller quantities.
When using any of these alternatives, it’s essential to mix them with a small amount of cold liquid before adding them to the gravy, as this helps to prevent lumps from forming. It’s also important to cook the gravy for a few minutes after adding the thickener, as this allows the starches to break down and the gravy to thicken evenly.
How do I use flour to thicken brown gravy without creating lumps?
To use flour to thicken brown gravy without creating lumps, it’s essential to mix it with a small amount of cold liquid before adding it to the gravy. This can be done by mixing 1-2 tablespoons of flour with 2-3 tablespoons of cold water or broth in a small bowl. The mixture should be smooth and free of lumps before it’s added to the gravy.
Once the flour mixture has been added to the gravy, it’s essential to cook it for a few minutes over medium heat, stirring constantly. This allows the starches in the flour to break down and the gravy to thicken evenly. It’s also important to monitor the consistency of the gravy and adjust the heat as needed to prevent it from becoming too thick or too thin.
Can I use arrowroot powder to thicken brown gravy, and what are its benefits?
Yes, arrowroot powder can be used to thicken brown gravy, and it has several benefits. Arrowroot powder is a neutral-tasting thickener that is gluten-free and can be used in small quantities. It’s also a good choice for those who are looking for a paleo or vegan alternative to cornstarch.
One of the benefits of using arrowroot powder is that it doesn’t break down when it’s exposed to high heat, which means that it can be used to thicken gravies that are cooked at high temperatures. It’s also a good choice for those who are looking for a thickener that won’t affect the flavor of the gravy. However, it’s essential to note that arrowroot powder can be more expensive than other thickeners, and it may not be readily available in all supermarkets.
What is the ratio of tapioca starch to liquid when thickening brown gravy?
The ratio of tapioca starch to liquid when thickening brown gravy is typically 1:2, meaning that 1 tablespoon of tapioca starch is mixed with 2 tablespoons of cold water or broth. However, this ratio can be adjusted depending on the desired consistency of the gravy.
When using tapioca starch to thicken brown gravy, it’s essential to mix it with a small amount of cold liquid before adding it to the gravy. This helps to prevent lumps from forming and ensures that the gravy thickens evenly. It’s also important to cook the gravy for a few minutes after adding the tapioca starch, as this allows the starches to break down and the gravy to thicken evenly.
How do I prevent brown gravy from becoming too thick when using a thickener?
To prevent brown gravy from becoming too thick when using a thickener, it’s essential to monitor the consistency of the gravy and adjust the heat as needed. If the gravy becomes too thick, it can be thinned out by adding a small amount of hot water or broth.
It’s also important to use the right ratio of thickener to liquid, as using too much thickener can result in a gravy that is too thick. It’s better to start with a small amount of thickener and gradually add more as needed, rather than adding too much thickener at once. This allows for more control over the consistency of the gravy and helps to prevent it from becoming too thick.
Can I use egg yolks to thicken brown gravy, and what are the benefits?
Yes, egg yolks can be used to thicken brown gravy, and they have several benefits. Egg yolks are a rich and creamy thickener that can add depth and richness to the gravy. They are also a good choice for those who are looking for a thickener that is gluten-free and paleo-friendly.
One of the benefits of using egg yolks is that they can be used to thicken gravies that are cooked at low temperatures, which makes them a good choice for those who are looking for a thickener that won’t break down when it’s exposed to heat. However, it’s essential to note that egg yolks can be temperamental and may not thicken the gravy evenly if they are not cooked correctly. It’s also important to use room temperature egg yolks and to whisk them constantly as they are added to the gravy.
How do I store leftover brown gravy that has been thickened with a starch-based thickener?
Leftover brown gravy that has been thickened with a starch-based thickener can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When storing the gravy, it’s essential to cool it to room temperature first and then transfer it to an airtight container.
When reheating the gravy, it’s essential to heat it gently over low heat, whisking constantly, to prevent the starches from breaking down and the gravy from becoming too thin. It’s also important to monitor the consistency of the gravy and adjust the heat as needed to prevent it from becoming too thick or too thin. If the gravy becomes too thick, it can be thinned out by adding a small amount of hot water or broth.