Reviews & Comments

This was AWFUL. I don't like gravy but wanted to make some for my guests. I wisked the flour into the drippings and it was very smooth. Then I turned the heat on and within 30 seconds, it was a massive glob of thickened glue. A guest had to rescue it from a very certain death, and then it took a can of very salty cream of chicken soup and much elbow grease to get all the lumps out. I'll forget the gravy from now on.

This recipe was confusing. Didn't turn out at all.

LOVED THIS!!! My first time making gravy, and even my picky eaters liked it!!! THANKS!!!

I used to make gravy this way and it usually turned out pretty good. Sometimes lumps form if you don't stir constantly. To avoid any lumps, put half the liquid into a container with a tight-fitting lid, add the browning liquid and the flour. Shake well. Meanwhile, put the remaining liquid into the pan with the drippings and brown bits. Deglaze the pan (scraping all the brown bits free of the pan) and then pour in the shaken flour and liquid. Keep stirring, and turn up the heat until the gravy simmers. Voila! No more lumps - just a lovely smooth consistency.

I''ve never been able to make a good brown gravy. It is my kids favorite type of gravy. I will make this again because it was a hit with the whole family, especially the kids.