Using Tapioca Starch in Gravy

Gravy is a sauce typically made from meat drippings, stock, and a thickening agent, such as flour or tapioca starch. It is often served with meat dishes such as roast beef, chicken, turkey, or mashed potatoes. In addition to the traditional meat-based gravies, there are also vegetarian and vegan options available that use vegetable stock and alternative thickeners such as tapioca starch or arrowroot powder. Gravies can also be flavored with herbs, spices, and other ingredients to enhance their taste.

Tapioca starch in gravy products

Starch plays a crucial role in the texture and consistency of gravy products. When starch is added to gravy, it acts as a thickening agent by absorbing water and forming a gel-like structure. This helps to create a smooth and thick consistency in the gravy, and prevents it from becoming too watery or thin. The starch also helps to stabilize the gravy, preventing it from separating or clumping together. Additionally, starch can improve the mouthfeel of the gravy, making it feel more smooth and creamy. Overall, starch is an essential ingredient in many gravy products, helping to create a desirable texture and consistency.


Here is a simple gravy recipe using tapioca starch:


  • 2 tablespoons of tapioca starch
  • 2 tablespoons of butter
  • 2 cups of beef broth
  • Salt and pepper to taste


  1. Melt the butter in a saucepan over medium heat.
  2. Add the tapioca starch and whisk until combined.
  3. Gradually pour in the beef broth while whisking constantly.
  4. Bring the mixture to a boil and continue to whisk until the gravy thickens.
  5. Reduce the heat and let the gravy simmer for a few minutes.
  6. Add salt and pepper to taste, and continue to stir until the seasoning is well incorporated.
  7. Remove the gravy from heat and serve over your favorite dish.

Note: You can adjust the amount of tapioca starch according to how thick you want your gravy to be.

Leave a Reply

Your email address will not be published. Required fields are marked *