This simple gravy recipe uses just three main ingredients and is my go-to when I need a fast, reliable sauce to serve over Amish Style Mashed Potatoes or Slow Cooker Ultimate Mashed Potatoes. It also works beautifully with shredded chicken served over homemade waffles. A basic three-ingredient gravy is especially handy when cooking for a crowd or during the holidays — print and save this recipe for easy reference.
Quick and Easy Gravy
5 mins
10 mins
Side Dish
American
3
Equipment
- Saucepan (about 1 quart is ideal for this amount)
- Whisk
- Measuring cup with a pour spout
Ingredients
- 2 cups chicken or beef broth
- 1/4 teaspoon salt
- 2 1/2 tablespoons cornstarch (heaping)
Instructions
- Place the broth and salt in a small saucepan and whisk to combine. Bring to a boil over medium-high heat.
- In a separate cup or small bowl, whisk the cornstarch with enough cold water or a little broth to make a thick slurry. Make sure there are no lumps.
- Remove the boiling broth from the heat. Quickly and steadily whisk in the cornstarch slurry until fully combined.
- Return the pan to medium heat and bring to a gentle boil, whisking constantly, for a few minutes until the gravy thickens to your desired consistency.
- Remove from heat and let the gravy rest a minute or two before serving. It will thicken slightly as it cools.
Notes
If the gravy is too thin: return it to the heat and whisk in additional broth a tablespoon at a time until you reach the desired consistency.
If the gravy is too thick: make another small slurry by mixing 1/2–1 tablespoon cornstarch with an equal amount of cold water, whisk it in, and bring the gravy back to a boil briefly. Cook until fully thickened. Remember that gravy thickens a bit as it cools.
To avoid lumps: remove the broth from the heat before adding the cornstarch slurry and whisk continuously while adding. If any lumps remain, pass the gravy through a fine sieve before serving.
Equipment needed for this quick and easy stovetop gravy:
- Saucepan — a 1-quart saucepan works well for the quantities in this recipe; use a larger pan if you double or triple the recipe.
- Whisk — the best tool for stirring and preventing lumps while the gravy thickens.
- Measuring cup — a cup with a pour spout is helpful for measuring broth and making the cornstarch slurry.
Ingredients summary: cornstarch, broth, and salt. These three items are all you need to make a smooth, flavorful gravy in minutes.
Why might my gravy be too thin or too thick?
I typically use 2 1/2 heaping tablespoons of cornstarch for 2 cups of broth. If you measure more precisely, that amount may equal 3–4 level tablespoons. Everyone’s preferred thickness differs: if your gravy is too thin, add a little more cornstarch slurry and simmer a few minutes; if it’s too thick, whisk in additional broth or water until it reaches the texture you like.
Step-by-step recap:
- Combine broth and salt in a small saucepan and bring to a boil.
- Mix cornstarch with cold water or broth to form a smooth slurry.
- Remove the hot broth from heat and whisk in the slurry quickly.
- Return to medium heat and simmer, whisking, until thickened.
- Remove from heat and let rest a minute before serving.
Tips for best results:
Always remove the broth from the heat before adding the cornstarch slurry and whisk rapidly while incorporating to minimize lumps. If lumps do form, strain the gravy through a fine mesh sieve. For the most flavor, use a good-quality chicken or beef broth—homemade broth works especially well.
This gravy pairs wonderfully with mashed potatoes, stuffing, roasted or shredded chicken, and many other classic side dishes. It’s a simple, reliable recipe to keep in your repertoire for holidays, family dinners, or anytime you want a quick sauce.
If you try this recipe, please leave a comment to share how it turned out. Thank you for reading and for your support!
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