Corn Starch Gravy and Other Tips

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 8mins
SERVES: 8
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • Gravy
  • 1 34
    cups broth (chicken or beef) or 1 3/4 cups water (chicken or beef)
  • 2
    tablespoons starch (Canada Corn Starch)
  • 14
    cup water (use to mix corn starch)
  • Herbed Chicken Gravy
  • 1
    tablespoon parsley (chopped)
  • 14
  • Onion Mushroom Gravy
  • 1
    cup onion (saute' chopped)
  • 23
    cup mixed mushrooms (sliced saute' in fat drippings)
  • 2
    tablespoons fat (drippings)
  • Cooks Tips
  • 1
    tablespoon starch (Canada Corn Starch)
  • 2
    tablespoons flour
Advertisement

DIRECTIONS

  • Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups.
  • Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
  • Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
  • Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken. To thicken hot liquids, first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.
Advertisement