No-Lump Gravy Is Just Seconds Away

Julie Ryan Evans
Food & Party
4

gravyTurkey may get all the glory during the Thanksgiving meal, but perfect, no-lump gravy is no small feat.

Those lumps, they are persistent and can sneak up on even the most careful cook.

The secret to losing the lumps is in the roux -- the mixture of flour and butter or oil that you whisk together before adding the liquid. If you get the roux right, your gravy is going to be good.

Here's a straightforward recipe that can be jazzed up with other herbs and spices to suit your individual tastes, but with drippings from a well-seasoned bird, it's great as is too.

No-Lump Turkey Gravy

  • 4 cups pan drippings from turkey
  • 1/2 cup butter
  • 1/2 cup all-purpose flour plus 3 tablespoons
  • 1/2 teaspoon freshly ground black pepper
  1. Drain the pan drippings through a fine strainer into a bowl.
  2. Add chicken broth or water to make 4 cups if you're short.
  3. In a medium saucepan, melt butter.
  4. Add pepper and any other herbs you like.
  5. Add flour and constantly whisk for about 3 minutes over low heat.
  6. Slowly add the drippings while whisking constantly over medium heat until it's bubbly and thick.

If you still spot a stray lump or two, you can pour it through your fine strainer to get rid of each and every last one.

How do you make gravy?



Image via thebittenword.com/Flickr

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