Cornflour gravy recipe

(238 ratings)

Our cornflour gravy is easy to make and requires just three ingredients.

cornflour gravy
(Image credit: Getty)
  • Low-fat
  • healthy
Preparation Time10 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories27 Kcal1%
Sugar0.2 g0%
Fat0.2 g0%
Saturated Fat0.1 g1%
Salt0.69 gRow 4 - Cell 2
Protein1.6 g3%
Carbohydrates5.1 g2%
Salt0.69 gRow 7 - Cell 2

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. 


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




  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.

How do you add cornflour to gravy?

It’s best to mix cornflour with a little water to make a slurry before adding it to the stock mixture. Making a slurry will prevent any lumps of cornflour in your gravy. 

Which is better for gravy cornstarch or flour?

We prefer to use cornflour but you can use plain flour if that’s all you’ve got. Try making a paste with equal parts flour to soft butter. Whisk this into your hot stock mixture for a rich flavour and it will help thicken it a little too. 

How to make beef gravy

When making beef gravy, why not add a small wineglass size of red wine, along with some thyme to the resting juices and then reduce this down with the stock. You could also add in a tbsp of horseradish to give the gravy a real kick.

How to make pork gravy

Pork and apple are a true marriage of flavours, so a natural addition to making a pork gravy would be a crisp apple cider. Add a 500ml bottle in the roasting pan before cooking and use this with the meat juices as the base for your gravy.

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

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. 

Keiron George
Freelance Food writer

With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.