How to Make Lump-Free Gravy
Gravy should be smooth and flavorful but that is not always the case.
Making lump-free gravy is easy, when you know how. A smooth gravy can turn an ordinary meal into a feast, but while it might seem simple to make, some cooks struggle to make a gravy that is truly pleasing to the palate. Their gravy is either too thin, too thick or, worse still, contains lumps.
You can use either flour or corn starch as a thickening agent to make perfectly smooth gravy. Each requires a bit of know-how, though, to obtain the necessary smoothness. It is not simply a matter of adding either of these to meat juice and producing decent gravy.
Lump-Free Gravy Made With Flour
There are a couple of methods you can use if you use flour to make your gravy.
- Place your flour and water in a plastic container and shake well. This works well to combat lumping.
- Place water and flour in a blender and blend until smooth.
- Use a dusting flour and use either of the methods above.
Add this mixture to lightly simmering meat broth (that has already been strained) and stir while it thickens, to produce smooth gravy.
I always add a little extra water to my roasting pan when I'm cooking a roast or a chicken or a turkey. This prevents the meat juice from drying out and burning on the bottom of the pan and also results in more liquid to make gravy with.
Once your meat is cooked and you've removed your meat from your roasting pan, it's a good idea to set the pan over an element and boil the mixture, stirring around the sides to remove any juice residue, and along the bottom to remove any stuck-on bits. This adds more flavor to the meat juice and helps to loosen stuck-on pieces.
Before you make your gravy, it is a good idea to pour your meat juice through a fine wire strainer to remove small bits and fatty pieces that may have come off the meat during cooking.
Lump-Free Gravy Made With Corn Starch
Using corn starch is by far the easiest way to achieve perfect lump-free gravy. You simply add 1-3 tbsp. of cornstarch to a cup, add in enough water to make it runny, and then stir with a fork until the cornstarch is dissolved. You add this mixture to simmering broth and use a whisk to stir it in, then allow the mixture to gently simmer until it thickens.
Adjust amounts, as necessary, either mixing more of the corn starch with water or adding more liquid to your meat broth until you've achieved the desired consistency of your gravy.
Some people prefer a thicker gravy, while others like their gravy thinner, but using corn starch ensures lump-free gravy every time.
Skimming off Grease Makes for Better Gravy
To remove grease from gravy, see my hub: A Neat Trick to Remove Grease From Gravy. This method results in near-perfect gravy every time.
Do You Make your Gravy With:See results without voting
© 2011 Athlyn Green
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