Cornflour gravy recipe

This cornflour gravy takes 10 minutes to make and is only 27 calories per portion. 

Gravy is a fundamental component of any roast dinner and this recipe couldn’t be easier to make. Although we’ve used a stock cube, if you have some fresh stock or even better, a homemade stock, use that instead. You’ll achieve a richer flavour and the natural gelatine in the mixture will help thicken it up too. 

Ingredients

• Rested meat juices
• 2 tbsp cornflour
• 1 chicken stock cube

Method

1. Scrape the bottom of the roasting tin to release all the caramelised bits - that’s where the flavour lies and strain juices into a separating jug.
2. Pour juices into a measuring jug and make up to 500ml with boiling water.
3. Add stock cube and stir to dissolve.
4. Mix the cornflour with 3 tbsp water.
5. Pour the stock into a saucepan and bring to the boil.
6. Add the cornflour mixture to the boiling stock, stirring well with a whisk.
7. Simmer for 1-2 minutes until starting to thicken, then serve piping hot with your roast dinner.

Watch how to make cornflour gravy

Top tips for cornflour gravy

A handy tip from the culinary queen herself, Delia Smith, who recommends adding an onion to the roasting pan with the chicken. As the juices are pale, the caramelised onion will give colour, while also adding an extra layer of flavour.

There’s nothing worse than cold gravy so consider investing in this double walled thermal jug to keep any excess gravy warm on the table.

Oak & Steel - Double-Walled Insulated Gravy Sauce Thermal Jug - View at Amazon

With a capacity of just under 500ml, this gravy boat is ideal for this recipe. It’s perfect for dinner parties and can be used to serve warm custard too.

This chicken stock is the perfect base for our gravy but you might also like this turkey gravy with drippings. Alternatively, try our gluten-free gravy which only takes 10 minutes to make.