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