Figured out a trick to fix lumpy gravy after 4 failed tries

I kept ending up with lumpy gravy no matter what I did, whisking like crazy for 20 minutes. Finally, I tried straining it through a fine mesh sieve after cooking, and it took like 2 minutes to get smooth. Turns out, my flour wasn't mixing in right because I added it too fast. I also started toasting the flour in a dry pan first for a minute before adding fat, which helped a ton. Anyone else have a quicker fix for gravy lumps, or am I late to this sieve thing?

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park.wyatt2mo ago

Jumped on the sieve trick a few months back after my third straight lumpy supper. That thing catches all the clumps, no fuss. I also started shaking my flour and cold water in a jar before adding it to the hot drippings, like a makeshift slurry. Works way better than dumping flour straight in, which always turns into paste balls on me. Toasting the flour sounds smart too, I'll have to give that a shot next time.

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elizabethf852mo ago

Yeah the sieve trick is fine but honestly I think people panic about lumps way too much. Lumpy gravy still tastes the same on mashed potatoes and nobody's taking a photo of your plate.

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