by Teresa T.
Member since:
August 6, 2008

How to Make Gravy With No Lumps...100% of the time!

September 09, 2008 01:19 AM EDT (Updated: April 18, 2009 05:39 PM EDT)
views: 149 | comments: 16

By: Teresa T.

Always wondered how your mom made gravy with no lumps? Well...now you can make all the gravy you want...any time you want it! The next time you have mom over for dinner, you can tell her..."Look mom...no lumps!"


Instructions

Difficulty: Easy

Things You’ll Need:

* butter
* flour
* fry pan
* wooden spoon
* small microwavable bowl

Step1:  In a small bowl, take a tablespoon of butter...melt the butter in the microwave.
Step2:  Add a teaspoon or more of four...mix with melted butter...until it turns into a light roux.

Step3:  In a large fry pan...add broth mixture, or stock of your choice. Take the prepared paste and add it to the broth/stock. Stir until you can no longer see any of the paste. Repeat until you get the desired frequency. Serve and enjoy...

 

 
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Comments: 16

Jill~Sexy Back~ V. Sep 9, 2008, 1:34am EDT
Great recipe! As long as you keep stirring your gravy, you'll never get lumps! I've never had lumps in mine. I make my hubby stir while I'm making the rest of dinner! LOL
Kevin Kaiser Sr Sep 9, 2008, 2:15am EDT
The butter paste is known as "roux" in the cooking industry. http://en.wikibooks.org/wiki/Cookbook:Roux
Cajun folks like the darker roux for making gumbo MMM! browning it first eliminates the "floury" taste and it also eliminates the chalkyness of the flour.
Karen R. Sep 9, 2008, 3:44am EDT
great tip
Janet "Jax" B. Sep 9, 2008, 4:05am EDT
corn starch instead of flour works too...with no lumps...and no flour taste.
Braxton M. B. Sep 9, 2008, 4:08am EDT
My wife always uses corn starch when she makes gravy.
Hailey Licciardello Sep 9, 2008, 4:24am EDT
Great tips!
Elaine S. Sep 9, 2008, 6:41am EDT
thanks
Penny M. Sep 9, 2008, 7:21am EDT
Thanks for posting to Endless Points
Nurse Nancy S. Sep 9, 2008, 5:42pm EDT
Thank you for posting to
Ms. Meacham: Money Maven Sep 12, 2008, 7:29pm EDT
Mmmm Kevin, browned-butter roux sounds phenomenal. Thanks for the suggestion, and the prompt Teresa. The same roux principle can be used for any sauce as a thickener (Alfredo, so on). You can't go wrong with the strategies here. Personally, I melt my butter on the stove rather than in the microwave, and go from there. Next time, I'll cook it a little longer to try Kevin's tip on for size....
Ms. Meacham: Money Maven Sep 12, 2008, 7:30pm EDT
P.S. This recipe is now featured at Frugal Eats.
Dusty Hubbard Oct 18, 2008, 4:51pm EDT
Thanks for the tip!
R B Oct 18, 2008, 5:19pm EDT
Yes easy, for a little or a lot. I too use a saucepan to melt the butter, add flour, then cook it a bit before adding the liquid. Chicken, beef or pork gravy from those pan drippings. Always add the water from boiling potatoes for extra flavor. A little thicker for beef stews and chicken ala king. Nuttin' better than a few extra spoonfuls and cleaning the plate with a slab of bread.
Dorine H. Nov 3, 2008, 10:02am EST
Your method won't make the gravy brown, however. To get good brown gravy, use the drippingd from the meat. Whisk in some all-purpose flour. Flour dissolves easily in fat, but only with difficulty in liquids. Therefore, make sure the fat absorbs the flour. Let it brown, whisking all the while. Still whisking, slowly add the liquid. Water from boiling potatoes or other vegetables adds flavor and vitamins to the gravy. Bring to a gentle boil, whisking until it thickens. Keep in mind that it will thicken a bit more while sitting and cooling in the gravy boat. Smooth gravy every time! Easy and goof-free!
.* Sandi * Nov 10, 2008, 7:06pm EST
Thank you for your post to commentsneeded.gather.com
Have a good week!
Diane "stormyz" B. Nov 29, 2008, 1:22pm EST
Thank you for posting this to the Ratings Rampage Group

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