The 7 Deadly Sins of Holiday Cooking

One cause of lumpy gravy is directly dumping flour or other thickener into the hot stock or broth. Another is adding broth too quickly into the flour-fat mixture, which can cause clumping or a gluey layer on the bottom of the pan. Hot spots in a large pan can also cause lumps.

In any starch-based sauce, the thickener needs to be gradually introduced to the hot liquid. The easiest way involves whisking a flour slurry into the broth mixture, then stirring until the gravy comes together. If you get lumps, pour the gravy through a sieve or strainer, or puree it with an immersion blender or, very carefully, in a regular blender.

Pictured Recipe:  Classic Gravy