What Do Chefs Use to Thicken Gravy? Secrets from the Kitchen

Gravy is the golden thread that weaves through the fabric of countless comfort food classics. Whether it’s drizzled over a holiday roast, spooned onto mashed potatoes, or used as a binder in savory pies, a well-made gravy elevates a meal from satisfying to unforgettable. But achieving that perfect texture—smooth, rich, and luxuriously thick without being gloopy or starchy—is an art form. So, what do chefs really use to thicken gravy?

In this in-depth exploration, we’ll uncover the tried-and-true methods and ingredients that professional chefs rely on to create restaurant-quality gravies. From the time-honored roux to modern thickening agents, you’ll learn not only what chefs use but why they choose each method, and how you can apply these techniques at home to master your own gravy game.

The Science Behind Thickening Gravy

Before diving into specific thickening agents, it’s essential to understand the underlying science. Thickening gravy isn’t just about adding something to make it heavier—it’s about creating a stable emulsion that suspends starch or proteins in the liquid, increasing its viscosity. This is primarily achieved by interfering with the mobility of water molecules.

When you heat a mixture that includes a thickener—especially starches—those molecules absorb moisture, swell, and create a gel-like structure. This network traps liquid, giving the gravy its silky consistency. However, different thickeners behave uniquely, both in terms of mouthfeel and stability, particularly in response to temperature fluctuations or length of cooking.

Understanding this chemistry empowers you to choose the best method based on flavor, texture, and practicality. Let’s explore the most common thickening techniques used by chefs.

Roux: The French Foundation of Flavorful Gravies

What Is a Roux?

A roux is a cooked mixture of equal parts fat and flour, traditionally used in French cuisine as a thickening agent for sauces, soups, and gravies. It’s the bedrock of classic dishes like gumbo, coq au vin, and, yes—elegant pan gravies.

The beauty of a roux lies not only in its thickening power but also in its ability to contribute depth of flavor. When flour and fat (such as butter, pan drippings, or oil) are cooked together, they undergo Maillard reactions and caramelization, creating complex, savory notes that raw flour alone cannot provide.

Types of Roux and Their Roles in Gravy

Chefs recognize different stages of roux based on cooking time and color, each with its own ideal application:

• White roux: Cooked just until the raw flour taste disappears (1–2 minutes). Ideal for light-colored gravies like chicken or turkey gravy, where a neutral flavor and texture are desired.
• Blond roux: Light golden color, cooked for about 5 minutes. Enhances nutty undertones while maintaining thickening power; often used in veal or seafood sauces.
• Brown roux: Cooked up to 20 minutes until deep amber. Less thickening ability due to starch breakdown but adds a rich, toasted flavor—perfect for brown gravies and stews.

While brown roux isn’t typically used in traditional pan gravy due to its strong flavor, it can bring a complex depth to darker meat-based preparations like beef or lamb gravies, especially in gourmet or fusion dishes.

How Chefs Use Roux to Make Gravy

Using a roux in gravy is a hallmark of precision cooking. Here’s how chefs typically do it:

1. After roasting meat, they reserve the pan drippings (fat and browned bits).
2. They add flour directly to the fat in the roasting pan at a 1:1 ratio by weight.
3. Cook over medium heat, stirring constantly for 2–3 minutes (for white roux) to avoid lumps and eliminate raw flour taste.
4. Gradually whisk in warm stock or broth, ensuring a smooth consistency.
5. Simmer for 5–10 minutes to fully thicken and meld flavors.

The gradual addition of liquid is crucial. Adding cold stock too quickly can shock the roux and lead to lumps. High heat during the simmer may also break down the starch, thinning the gravy again.

Pro Tips for the Perfect Roux-Based Gravy

• Use a whisk to blend the flour smoothly into the fat.
• Heat the liquid before adding to prevent cooling the roux and creating lumps.
• For richer flavor, deglaze the pan with wine or stock before adding the roux.
• Avoid over-cooking a white roux—just enough to remove the raw flour taste.

Many chefs tout the roux method as the gold standard for flavorful, velvety gravies. Once mastered, it offers unparalleled control over the final texture and taste.

Using Cornstarch: The Quick and Clear Alternative

Why Chefs Turn to Cornstarch

While roux is classic, cornstarch offers a fast, clean option—particularly useful when time is limited, or when clarity and a glossy sheen are preferred. It’s especially popular in Asian cuisine and modern bistro-style dishes where appearance and sheen matter.

Cornstarch has roughly twice the thickening power of flour, so less is needed. It’s often used when preparing gravies for delicate dishes where flour’s opaque quality or wheat flavor might be undesirable.

The Slurry Technique: Professional Shortcuts

The secret to using cornstarch lies in the slurry: a mixture of cornstarch and cold water (or broth), typically in a 1:1 ratio. Chefs never add dry cornstarch directly to hot liquid—it will clump and create a lumpy mess.

Here’s how to do it right:

• Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water.
• Stir until completely smooth.
• Slowly pour into simmering gravy while whisking constantly.
• Bring back to a simmer for 1–2 minutes to activate thickening and eliminate any starchy taste.

Overheating or prolonged boiling can break down cornstarch, causing the gravy to thin out later—so it’s best to avoid extended cooking after thickening.

Advantages and Limitations

Cornstarch is a favorite in high-volume kitchens due to its speed and consistency. However, many traditional chefs still prefer flour-based thickening for flavor development.

Arrowroot Powder: The Delicate Thickener

Less common than cornstarch but favored by chefs seeking a premium alternative, arrowroot powder is derived from tropical plant roots. It’s prized for its ability to thicken without clouding the gravy and maintaining a delicate, silky mouthfeel.

When Chefs Choose Arrowroot

Chefs reserve arrowroot for gravies that require clarity and a smooth texture, such as:

• Fruit-based glazes or sauces
• Dairy-heavy gravies (it doesn’t curdle milk)
• Gluten-free and paleo-friendly dishes
• Last-minute thickening without long simmering

Like cornstarch, it’s used via a slurry and reacts quickly when heated.

Arrowroot vs. Cornstarch: Key Differences

• Arrowroot is more neutral in flavor.
• It retains its thickness better when frozen and reheated.
• It performs poorly with acidic ingredients (vinegar, lemon juice, wine), which can inhibit thickening.
• It breaks down at high temperatures, so it’s best added at the end of cooking.

While not a daily tool in every chef’s arsenal, arrowroot shines in specific applications where subtlety and texture are paramount.

Beurre Manié: The French Chef’s On-the-Fly Fix

For a last-minute fix or for refining the texture of a nearly finished gravy, professional chefs often use a beurre manié (pronounced “burr man-yay”), a French term meaning “kneaded butter.”

What Is Beurre Manié?

It’s a simple mixture of equal parts softened butter and flour, kneaded into a paste. Unlike roux, it’s added directly to a hot liquid without pre-cooking. As it heats through, the flour activates and thickens the sauce.

Why Chefs Love Beurre Manié

• It’s ideal for correcting thin gravies at the last minute.
• Adds richness through butter.
• Creates a velvety, glossy finish.
• Prevents over-reduction (which can make gravy too salty or intense).

To use:

• Form 1 teaspoon butter and 1 teaspoon flour into a small ball.
• Whisk into simmering gravy until fully dissolved.
• Repeat as needed until desired thickness is achieved.

Because the flour isn’t cooked beforehand, the gravy must simmer for a few minutes to eliminate any raw flour taste.

Reduction: Thickening Through Concentration

Sometimes, the simplest method is the most effective. High-end chefs often rely on reduction—evaporating liquid to concentrate flavor and naturally thicken the gravy.

How Reduction Works

By simmering the gravy uncovered, water content evaporates, increasing the concentration of natural thickeners like gelatin (from meat bones or collagen) and proteins. The longer you reduce, the richer and thicker the sauce becomes.

This method is common in gourmet kitchens and sous-vide cooking, where deep, intense flavors are key. A reduction doesn’t require added starch—it allows the inherent flavors of the dish to shine through.

When to Choose Reduction

Chefs opt for reduction when:

• They want maximum flavor concentration.
• The gravy contains natural gelatin (from stocks made with bones).
• They’re aiming for a glossy, restaurant-style glaze.

For example, a deglazed pan from roasted duck, combined with a rich duck stock, can be reduced to a syrup-like consistency, creating a luxurious gravy with deep, meaty notes—all without a single pinch of flour.

Tips for Mastering Reduction

• Reduce slowly over medium-low heat to prevent scorching.
• Skim any excess fat for a cleaner finish.
• Season at the end—salt concentrates as water evaporates.

Reduced gravies are often described as “chef-driven elegance on a plate”, ideal for upscale dining where subtlety and richness are prized.

Modern and Specialty Thickeners

While traditional methods dominate, some chefs experiment with lesser-known or modern thickening agents, especially in innovative or dietary-restricted cuisine.

1. Potato Starch

Popular in Eastern European cooking, potato starch is gluten-free and yields a clear, smooth finish. It thickens at lower temperatures than flour and works well in dairy-based gravies. However, it can become thin if boiled too long or frozen.

2. Tapioca Starch

Derived from cassava root, tapioca starch is neutral-flavored and ideal for glossy, elastic textures. Often used in slow-cooked dishes or casseroles, it holds up better than cornstarch when frozen.

3. Xanthan Gum

A modern hydrocolloid, xanthan gum is used in molecular gastronomy and gluten-free cooking. Just a pinch (1/4 tsp per cup of liquid) can dramatically thicken gravy while remaining stable across temperatures and pH levels. However, overuse leads to a slimy texture.

Chefs using xanthan gum often do so in fusion dishes or avant-garde plating, where traditional starches might interfere with texture or clarity.

Choosing the Right Thickener: Chef Criteria

Chefs don’t choose thickeners randomly—they evaluate several factors before deciding on the best method for a given gravy.

1. Type of Meat and Flavor Profile

• Beef or lamb: Roux-based, for deep, hearty flavor.
• Poultry: White roux or cornstarch, for lighter color and taste.
• Fish or seafood: Reduction or minimal thickening to avoid overpowering delicate flavors.

2. Dietary Restrictions

In today’s culinary landscape, chefs must consider allergies and preferences:

• Gluten-free? Use cornstarch, arrowroot, or tapioca.
• Low-carb? Focus on reduction or gelatin-rich stocks.
• Vegan? Avoid butter-based roux; use oil and cornstarch or agar-agar.

3. Texture and Presentation Goals

• Glossy sheen? Cornstarch or beurre manié.
• Velvety and opaque? Roux.
• Transparent and refined? Reduction or arrowroot-based.

4. Time and Equipment

In busy kitchens, speed matters. Cornstarch slurry is quicker than making a roux from scratch. However, pre-made roux or frozen beurre manié can streamline prep. High-volume restaurants often prepare thickening agents ahead of time for consistency.

Common Gravy Mistakes and How to Avoid Them

Even seasoned cooks make mistakes. Here are the most frequent issues—and how chefs fix them:

Lumpy Gravy

Usually caused by adding liquid too quickly or not whisking aggressively. Solution: Whisk hot liquid into the thickener slowly, or blend the gravy with an immersion blender.

Too Thick

Easy to fix—simply thin with warm stock, broth, or water until desired consistency is reached. Avoid using cold liquid, as it can destabilize certain thickeners.

Too Thin

If reduction isn’t an option, chefs recommend a small beurre manié or slurry. Add gradually to avoid over-thickening.

Floury or Starchy Taste

Happens when flour isn’t cooked enough. Simmering gravy for 5–10 minutes after adding flour-based thickeners eliminates this issue.

Bland Flavor

Many forget that thickening agents don’t add flavor. Always season after thickening, and consider deglazing with wine, boosting with umami-rich ingredients (like soy sauce or tomato paste), or enriching with butter or cream.

Pro Chef Tips: Final Secrets from the Kitchen

Want to thicken like a pro? Here are insider tips that elevate gravies from good to exceptional:

• Deglaze thoroughly: Scrape every bit of fond (browned residue) from the pan—it’s flavor gold.
• Use homemade stock: It contains natural gelatin, which gives body to gravy even without starch.
• Layer thickeners wisely: Start with a roux base, then finish with a touch of beurre manié for silkiness.
• Keep it warm: Gravy thickens as it cools. Serve slightly thinner than desired.
• Taste constantly: Seasoning evolves as the sauce reduces or thickens. Adjust salt, acid, and herbs at the end.

Conclusion: The Art and Science of Gravy Thickening

So, what do chefs use to thicken gravy? The real answer isn’t a single ingredient—it’s a toolkit of techniques tailored to the dish, the diner, and the desired outcome.

From the deep, nutty complexity of a roux to the clean gloss of a cornstarch slurry, each method offers unique advantages. Reduction delivers purity of flavor, beurre manié offers last-minute refinement, and alternative starches cater to modern dietary demands.

By understanding how these thickeners function—and seeing how professionals combine them—you can move beyond simply following recipes and start making intentional, chef-level decisions in your kitchen.

The next time you’re faced with a thin, lackluster gravy, remember: you have more options than just flour. Choose wisely, cook thoughtfully, and serve something truly extraordinary.

What is the most common thickening agent used by professional chefs in gravy?

The most common thickening agent used by professional chefs for gravy is a roux, which is a mixture of equal parts fat (often butter) and flour cooked together. The roux provides a smooth, rich texture and acts as a stable base that prevents lumps. Depending on the desired flavor and color, chefs may use a white, blond, or brown roux—each varying in cooking time and depth of flavor. This method is particularly favored in French and classic American cooking because of its reliability and ability to impart a nuanced taste.

Beyond its thickening capability, a roux allows chefs to build flavor from the start. As the flour and fat cook, they undergo a Maillard reaction, enhancing the savory profile of the gravy. The cooked roux is gradually combined with warm stock or pan drippings, stirred continuously to ensure a silky consistency. This time-tested technique remains a cornerstone in commercial and fine dining kitchens due to its versatility and superior results compared to instant alternatives.

Can cornstarch be used effectively to thicken gravy, and how do chefs use it?

Yes, cornstarch is a highly effective thickening agent for gravy, especially when chefs want a glossy, clear finish without the heavier mouthfeel of flour-based gravies. It has about twice the thickening power of wheat flour, so less is needed, making it ideal for dietary restrictions such as lower-carb or gluten-free requirements. Chefs typically create a slurry by mixing cornstarch with cold water before incorporating it into the hot liquid to prevent clumping.

To use cornstarch properly, chefs add the slurry gradually while the gravy simmers, stirring constantly until the desired thickness is achieved. It’s crucial not to overstir after the gravy thickens, as excessive stirring can break down the gel structure. Additionally, cornstarch-thickened gravies can weaken if frozen and reheated or subjected to prolonged boiling, so it’s best used in recipes intended for immediate service. This method is popular in Asian-inspired dishes and modern plating techniques where visual clarity is essential.

Are there any alternative thickeners that chefs use for special dietary needs?

Chefs often turn to alternative thickeners like arrowroot powder, tapioca starch, or potato starch when accommodating dietary restrictions such as gluten intolerance or low-carb diets. Arrowroot, for example, produces a glossy, smooth texture and works well in acidic sauces, making it a favorite in fruit-based gravies or delicate reductions. Tapioca starch is excellent for dairy-inclusive gravies and holds up well in freeze-thaw cycles, often used in pre-prepared dishes.

These alternatives differ slightly in behavior from flour or cornstarch. Arrowroot, for instance, should not be boiled for extended periods, as it can become slimy. Potato starch is very potent but sensitive to high heat and acidic ingredients. Chefs must understand these nuances to maintain the integrity of the sauce. Using these substitutes requires adjusting techniques—such as making a cold slurry and adding slowly—but they allow for inclusive menu planning without sacrificing quality.

How does using pan drippings affect the choice of thickener in gravy?

Pan drippings—those flavorful bits left in the skillet after roasting meat—are a prized foundation for gravy, and their composition influences the choice of thickener. If the drippings contain a good amount of rendered fat, chefs often use the fat to make a roux directly in the pan, integrating the caramelized fond for maximum flavor. In this case, flour is the ideal thickener because it combines seamlessly with the fat and can withstand high reduction temperatures.

Conversely, if there’s very little fat or if the drippings are primarily lean juices, a slurry made with cornstarch or arrowroot may be preferred to avoid a greasy texture. These starches integrate quickly and don’t require additional fat. Chefs may also deglaze the pan with stock or wine first, then add the thickener separately. The decision balances richness and mouthfeel with practical elements like available fat content and cooking time.

What role does reduction play in thickening gravy without added starch?

Reduction is a fundamental technique used by chefs to thicken gravy naturally by simmering it to evaporate excess liquid and concentrate flavors. As water content decreases, the remaining elements—such as gelatin from meat, natural starches, and dissolved solids—become more prominent, resulting in a richer, velvety texture. This method is often used in haute cuisine to create refined, intense sauces with minimal additives.

Chefs closely monitor the reduction process to avoid over-thickening or scorching. A gentle simmer allows impurities to rise to the surface for skimming, ensuring clarity and smoothness. While reduction alone may not achieve the same viscosity as a starch-thickened gravy, it enhances depth and complexity, often used in combination with small amounts of thickener for balance. It’s especially effective with bone stocks, which release gelatin and create a luxurious mouthfeel when reduced.

Do professional chefs ever use commercial gravy powders or pre-made mixes?

Most professional chefs avoid commercial gravy powders and pre-made mixes in favor of homemade versions using fresh ingredients and traditional methods. These mixes often contain preservatives, excess salt, and anti-caking agents that can compromise flavor and texture. In high-end restaurants, consistency, quality, and flavor authenticity take precedence, making from-scratch gravy a standard practice.

However, in high-volume or fast-paced environments like catering kitchens or institutional settings, some chefs may use professional-grade instant gravies as a time-saving tool. These are typically higher quality than retail versions, with fewer artificial ingredients and better flavor profiles. Even then, they are usually enhanced with homemade stock, fresh herbs, or pan drippings to elevate the taste. The key is understanding when convenience supports rather than detracts from culinary standards.

How do chefs fix gravy that’s too thin or too thick?

If a gravy is too thin, chefs typically thicken it by either adding a slurry of cornstarch and cold water or incorporating a small amount of beurre manié—a mixture of equal parts soft butter and flour kneaded together. The slurry is whisked in gradually and brought to a simmer to activate the starch, while beurre manié is stirred in small pieces and cooked briefly to eliminate raw flour taste. Both methods allow precise control without altering flavor significantly.

Conversely, if gravy is too thick, chefs simply whisk in additional warm stock, broth, or even warm water to achieve the desired consistency. It’s important to add the liquid gradually to avoid over-diluting. The gravy should then be re-seasoned as needed, since thinning may weaken flavor. A well-balanced gravy is fluid enough to coat the back of a spoon without running off immediately—a texture chefs achieve through careful adjustments and tasting throughout the process.