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Great Gravy Secrets

Whisk up your smoothest and best-tasting gravy ever with these terrific tips!

Great Gravy Tips

Smooth Secrets:

  • Keep it lump-free by using a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour and there won't be any lumps.
  • Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy.
  • Be sure the mixture cooks at a full boil for 1 minute. This cooks the flour or cornstarch so the gravy doesn't have a starchy flavor.
  • If you don't have enough drippings, you can use water from cooking potatoes, wine or tomato juice.
  • If you have plenty of pan drippings and like lots of gravy or are serving a crowd, just double or triple the recipe.
  • For thinner gravy, decrease meat drippings and flour to 1 tablespoon each.

What if my gravy is:

Quick Fixes


Place a slice of fresh bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces.


Pour into food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.

Too thin

Dissolve 1 tablespoon flour in 2 tablespoons water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.

Too pale

Stir in browning sauce, soy sauce or Worcestershire sauce (start with 1 teaspoon).

Too salty

Add a raw peeled potato, cut into eighths; cook and stir 5 to 10 minutes, then remove potato pieces.