Lump-free gravy
Gravy starts with pan drippings, which are fat and browned bits. Stir in about as much flour as fat and cook it 2 minutes until it smells nutty. Whisk in warm stock, 1 cup (240 ml) per 2 tablespoons of flour, and simmer 3 to 5 minutes.
Cook the roux first
Raw flour tastes raw. Stir the roux over medium heat for 2 minutes, until it smells toasty and bubbles gently. Then add warm stock a little at a time, whisking constantly.
Test yourself
Questions from the interactive lesson, with the answer and the why.
Gravy made in a roasting pan tastes much deeper than gravy made from boxed stock alone. Why?
The pan holds browned bits and meat fat. Fond and drippings hold concentrated roasted flavor.
True or false: Pouring lumpy gravy through a fine sieve is a good way to fix it.
True. A sieve catches the lumps and leaves a smooth texture.
What went wrong? You sprinkle dry flour straight onto hot gravy. It clumps.
Dry flour clumps when it hits hot liquid. The outside of each clump gels and shields the dry flour inside. Make a roux or cold slurry first.
Fill the blank: Gravy thickens because starch granules ___ and trap liquid as they heat.
Gravy thickens because starch granules swell and trap liquid as they heat. Starch granules swell and gel, trapping liquid between them.
Your gravy is thick but tastes flat. What helps?
Add a pinch of salt and a splash of acid or soy sauce. Salt, acid and soy sauce add depth and brightness.