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Corn Starch Gravy and Other Tips

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“These recipes and tips are on the side of a Canada Corn Starch box. I have used this product always and I have never had it fail me. Although it is called Canada Corn Starch it is actually from Memphis Tennessee so I do not know what the this product would be called in the USA.”
READY IN:
8mins
SERVES:
8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

  • Gravy
  • 1 34 cups broth (chicken or beef) or 1 34 cups water (chicken or beef)
  • 2 tablespoons starch (Canada Corn Starch)
  • 14 cup water (use to mix corn starch)
  • Herbed Chicken Gravy
  • 1 34 chicken broth
  • 1 tablespoon parsley (chopped)
  • 14 teaspoon poultry seasoning
  • 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

Directions

  1. 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.
  2. Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning.
  3. Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe.
  4. 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.

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