How to make lump-free gravy

11/19/2002

You'll see many gravy recipes that call for equal amounts of flour and fat (butter, oil or drippings). The secret to making lump-free gravy is to use slightly more fat than flour, enabling you to stir the combination together easily so there's no dry, powdery mass in the bottom of the pan. Food scientist Shirley Corriher, in Cookwise, explains that there must be enough fat to coat the starch granules (flour) and separate them, leaving them free to soak up the liquid for the gravy.

If you add liquid to dry flour, you get lumps. Use enough fat, stir to blend, and the flour can absorb liquids properly.