How can I keep my gravy from having lumps?

Classic Gravy

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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I always end up having to strain the lumps out of my gravy—what am I doing wrong?

I am guessing you add flour right into the pan juices and broth, but there is an easier and foolproof way to get lump-free gravy. After you stir liquid (broth, water, wine or whatever you like to use) into the drippings and scrape all the tasty bits from the bottom of the pan to incorporate them into the liquid, scoop out the amount of liquid that is equal to the amount of flour you think you will need. For example, if you are adding three tablespoons of flour, scoop out about 3 tablespoons of the liquid and stiur it into the flour. It will be a thick paste; slowly add a little more liquid until it is a little thicker than heavy cream. This slurry can then be whisked into your pan drippings: simmer the sauce just a couple of minutes and it will thicken it into lump free gravy!


For more tips and recipes for gravy, see Good Gravy

Recipe: Classic Gravy

Marge Perry
Dec, 2010

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