Keep it lump-free by using a wire whisk whn adding the flour tothe drippings. Beat the drippings rapidly with the whisk while adding the flour and there won’t be any lumps.

Measure accurately. Too little fat can make the gravy lumpy; too much fat can make the gravy greasy.

Be sure the mixture cooks at a full boil for 1 minute to cook the flour or cornstarch so the gravy doesn’t have a starchy flavor.

If you don’t have enough drippings, you can use water from cooking potatoes, broth, wine or tomato juice.

If you have plenty of pan drippings and like lots of gravy or are serving a crowd, you can double or triple the recipe.

For thinner gravy, decrease meat drippings and flour to 1 T. each.

If your gravy is too greasy - place a slice of bread on top of the fat for a few seconds to absorb it; remove bread before it breaks into pieces.

If you gravy is lumpy - pour into a food processor and process until smooth, or press gravy through a strainer; return to saucepan and heat.

If your gravy is too thin - Dissolve 1 T. flour in 2 T. water; stir into gravy with fork or wire whisk. Boil and stir one minute.

If your gravy is pale in color - stir in browning sauce, soy sauce, of Worcestechire sauce (start with 1 t.)

If your gravy is salty - add a raw peeled potato, cut into eighths; cook and stir 5 to 10 minutes, then remove potatoe pieces.

My addition to this is to remember to use cold liquid to mix with your flour or cornstarch to make a thin paste then add a tbls or so of the hot gravy base to this mixture. Remove your pan from the heat and add, mix well, then return to the heat to continue the process.


The above tips are great, here’s another, Soy Sauce, a few shakes into brown gravy adds depth and flavor… enjoy

Yes - soy sauce makes a wonderful difference!!

Kitchen Witch