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How to Make Perfect Gravy

Whisk up the smoothest and best-tasting gravy ever with these easy tips.


How to Make Perfect Gravy

Make a Smooth Gravy 

  • 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. 
  • Try using Bisquick or Gold Medal Wondra quick-mixing flour in place of the all-purpose flour for a lump-free gravy every time. 

Add More Flavor 

  • For pan cream gravy, substitute half-and-half or whole milk for the liquid. 
  • White wine, dry sherry or Madeira wine adds great flavor to gravy. Replace half of liquid with your choice of wine. 
  • Replace some of the liquid with vegetable cooking water, tomato juice or vegetable juice. 

Fix a Gravy in Trouble 

  • Greasy: 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. 
  • Lumpy: 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 tablespoon 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 in color (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.

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