It depends on the type of gravy you want! Here’s a comparison to help you decide:

Flour vs. Cornstarch for Gravy

Flour-Based Gravy 🍗🥣

✅ Best for: Rich, traditional, creamy gravies (like turkey, sausage, or brown gravy)
✅ Texture: Thick, velvety, and smooth
✅ Flavor: Adds a slightly toasty, deep flavor when cooked properly
✅ How to Use:

• Make a roux by whisking equal parts flour and fat (butter, drippings, or oil) and cooking until golden.
• Slowly add broth, milk, or cream while whisking until smooth.
• Simmer for a few minutes to cook out any raw flour taste.

Cornstarch-Based Gravy 🌽🥄

✅ Best for: Lighter, glossy, and gluten-free gravies (like Asian-style or clear gravies)
✅ Texture: Smooth but slightly gelatinous if over-thickened
✅ Flavor: More neutral, allowing other flavors to shine
✅ How to Use:

• Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry.
• Stir into hot broth or pan drippings and cook for 1–2 minutes until thickened.
• Do not boil for long—cornstarch can break down and thin out.

Which One is Better?

• For classic comfort food (Thanksgiving, biscuits & gravy, beef gravy) → Use flour.
• For a lighter, gluten-free, or glossy sauce → Use cornstarch.
• For a hybrid approach → Some chefs use both for the best of both worlds!