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.