This is dedicated to my BFF who has given up on making gravy and will only buy store-bought. I have put together a few tips and fixes that hopefully will convince you and her that you can make your own perfect gravy!
- A quick fix for lumpy gravy – put in a blender for about 30 seconds (do not over blend) and put back in the pan to keep warm. So why is your gravy lumpy? Evidently you didn’t read my sauces 101 blog. Lumpy gravy is usually because you added your flour directly into your hot drippings, or there is too much fat or grease in your drippings. I pour my drippings into a large measuring cup and add ice cubes to it. The fat will cling to the ice cubes. Another solution that takes a little longer is to put the drippings in the refrigerator for a few hours, the fat will separate to the top and harden. If all else fails and you’re in a hurry, remake your roux and add chicken or beef broth from a can. Your gravy won’t be from your drippings but you can still say you made it. (This has happened to me before!)
- Instant mashed potato flakes also will work as a thickener for gravy and produces no lumps.
- Also straining your gravy thru a fine-mesh sieve will take out any lumps.
- If your gravy turns out too salty, try adding a pinch of brown sugar to it or a 1/4 teaspoon of vinegar.
- If your gravy is too thick – whisk in a splash of water, broth or my favorite…brandy!
- If your gravy is too thin – mix equal parts of flour and butter and whisk into boiling gravy.
- Whisk in a tablespoon of butter right before serving, this will give your gravy a satiny look.
Salt is key for a yummy tasting gravy.