Use 2 tablespoons (about 16 g) of all-purpose flour for every 1 tablespoon (about 8 g) of cornstarch a recipe calls for. This flour-thickened gravy shows how to use that ratio in a sauce; flour needs to be cooked longer and gives a softer, less glossy finish than cornstarch.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (about 16 g) all-purpose flour
- 1½ cups (360 ml) chicken or vegetable stock, preferably low-sodium
- ¼ teaspoon (about 1.5 g) fine salt, or to taste
- ⅛ teaspoon (about 0.3 g) freshly ground black pepper
Instructions
- Measure the ingredients before you begin. If the stock is refrigerated, it can be used cold or at room temperature; adding it gradually is what helps prevent lumps. Keep a whisk nearby.
- Melt the butter in a small saucepan over medium heat, about 1 minute. Once it is fully melted and foaming gently, sprinkle in the flour.
- Whisk the flour and butter continuously for 2 minutes. The mixture should look smooth and slightly foamy, with no dry flour visible. Keep the heat moderate so the roux cooks without turning dark brown.
- Pour in about ¼ cup (60 ml) of stock while whisking until the mixture is smooth and thick. Add the remaining stock in several small pours, whisking after each addition. This gradual start disperses the flour before the pan is full of liquid.
- Bring the gravy to a gentle simmer, whisking often, then cook for 5 minutes. It should coat the back of a spoon and have no raw-flour taste. Stir in the salt and pepper, taste, and adjust the seasoning. Serve hot.
The useful conversion is a volume ratio: for every 1 tablespoon of cornstarch, use 2 tablespoons of all-purpose flour. For example, if a sauce recipe calls for 1½ tablespoons of cornstarch, use 3 tablespoons of flour. Measuring with spoons is more dependable than trying to transfer the ratio directly by weight, since flour can be packed or aerated differently. This gravy uses 2 tablespoons of flour to thicken 1½ cups of stock; it is a light-to-medium gravy rather than a very stiff sauce.
Tips
- Choose the method that suits the dish. The recipe above cooks flour in butter first, which makes a roux and gives gravy a smooth, rounded flavor. For a soup or pan sauce that is already cooking, whisk the measured flour with a little cold water or stock to make a smooth slurry, then stir it into the simmering liquid. Avoid sprinkling dry flour straight into hot liquid, where it can form stubborn lumps.
- Give flour enough cooking time. Cornstarch can thicken quickly, but flour needs a few minutes at a simmer to lose its raw, pasty taste. After adding flour to a sauce, allow about 3 to 5 minutes of gentle simmering, stirring frequently. If the sauce is still thin after that, mix a little more flour with cold liquid separately and add it gradually.
- Expect a different appearance and texture. Flour makes a more opaque, softer, and often slightly heavier sauce than cornstarch, which tends to make a clearer, shinier gel. If a dish depends on a translucent glaze, flour may change its look substantially. It is a dependable option for gravy, creamy soups, and many casseroles, but not an identical replacement in every dessert or stir-fry sauce.
- Check the flour type and season at the end. This conversion is for ordinary all-purpose wheat flour, not self-rising flour, which contains leavening and salt. Whole-wheat flour can make a sauce darker and more noticeable in flavor. Because stock varies in saltiness, start with less salt if your stock is not low-sodium, then taste the finished gravy.
Serving Suggestions
Pour the gravy over mashed or roasted potatoes, biscuits, rice, or roasted vegetables. It also works with roast chicken, sliced pork, meatloaf, and savory pies; if serving it with meat, cook the meat separately to its appropriate safe temperature. Spoon the gravy on just before serving if you want crisp foods, such as roasted potatoes, to keep their texture. For a more substantial sauce, add a few spoonfuls of drippings from a roast, but taste before adding salt because drippings can be salty.
This recipe makes about 1½ cups (360 ml), enough for four modest portions. If you need more, scale the butter and flour together and add stock gradually rather than simply doubling the entire batch in a small saucepan. A wider pan can help a larger quantity heat evenly. If the finished gravy becomes too thick while it waits, whisk in warm stock a tablespoon at a time until it reaches a pourable consistency.
Variations
Make it vegetarian: Use vegetable stock and confirm that the butter suits your meal. For a dairy-free version, replace the butter with the same amount of a neutral-tasting plant-based butter or oil. Oil works, though it will not add the same buttery flavor.
Add aromatics: Before adding the flour, cook 1 tablespoon (about 15 g) finely minced onion in the melted butter until soft, about 3 to 4 minutes. Then stir in the flour and continue with the recipe. A small pinch of dried thyme or sage can be added with the stock; use a light hand so the herb does not dominate the gravy.
Use pan drippings: Replace some or all of the butter with strained, measured drippings from cooked meat. If the drippings contain a lot of fat, skim off excess fat first; too much fat can leave the sauce greasy. Add stock to reach the recipe’s total liquid amount, and taste before seasoning.
For a gluten-free sauce: All-purpose flour contains wheat gluten, so it is not suitable when gluten must be avoided. Use a gluten-free flour blend intended for cooking, following its package directions because blends thicken differently, or use cornstarch itself: mix it with cold liquid before adding it to the hot sauce. The result and cooking time will differ from this flour-based gravy.
Storage and Reheating
Refrigerate leftover gravy within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. The sauce may thicken as it chills, which is normal. For longer storage, freeze it in a freezer-safe container; for best texture, use within about 2 to 3 months. Thaw frozen gravy in the refrigerator rather than leaving it at room temperature.
Reheat gravy gently in a saucepan over low to medium-low heat, whisking often. Add stock or water a tablespoon at a time if it has become too thick. You can also microwave it in a covered, microwave-safe bowl, stopping to stir every 30 seconds so it heats evenly. Reheat leftovers to 165°F (74°C), as recommended by USDA FSIS, and do not keep reheating the same portion repeatedly. If the gravy has been left at room temperature for more than 2 hours, discard it.
Frequently Asked Questions
Can I use flour in the same amount as cornstarch?
No. As a general starting point, use twice as much all-purpose flour by volume: 2 tablespoons flour for every 1 tablespoon cornstarch. Using the same volume of flour will often leave a sauce thinner than intended. The exact amount can still vary with the dish, the flour, and how thick you want the result, so add it gradually when possible.
Can I mix flour with cold water and add it to a sauce?
Yes. Whisk the flour into cold water or stock until completely smooth before adding the mixture in a thin stream to a simmering sauce. Start with a small amount, stir continuously, and simmer for several minutes so the flour cooks through. A cold-liquid slurry is useful when you do not want to start with a butter roux, but it can be less rich in flavor.
Will flour-thickened sauce taste like flour?
It should not taste raw if it simmers long enough. In this gravy, the flour is cooked in butter for 2 minutes before the stock is added, then the sauce simmers for 5 minutes. If you can still detect a pasty flavor, keep it at a gentle simmer for another minute or two, stirring and checking that it does not scorch.
Is flour a good substitute for cornstarch in fruit pie filling?
It can work, but it is not always the best choice. Flour produces a more opaque, sometimes cloudier filling and can soften the fruit flavor slightly. Use twice the volume of flour as the cornstarch called for, and expect the filling to have a different appearance and texture. For a clear, glossy fruit filling, tapioca starch or a suitable pie-filling thickener may be closer to the intended result.
Can I make this gravy ahead?
Yes. Make it up to 3 to 4 days ahead and refrigerate it promptly in a covered container. It will become thicker when cold; reheat it gently with a whisk and loosen it with a little stock or water. For the freshest texture, season to taste after reheating, since chilling and reducing can make flavors seem more concentrated.
Why is my flour-thickened sauce lumpy?
Lumps usually form when dry flour meets hot liquid all at once, or when the flour is not dispersed before the sauce thickens. For this recipe, whisk stock into the roux in small additions, starting with just a little. If lumps remain, whisk vigorously or pass the sauce through a fine-mesh strainer before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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