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Everytime I tried that it got lumpy, but I'm sure I was doing something wrong. Do you use superfine (Wondra flour)?
As the other poster suggested - use a whisk. I have a flat whisk that i use for gravy. I whisk, whisk, whisk and never have lumps. Add the flour to the drippings/fat a bit at a time.
I got really good at starting gravy with a tiny bit of cornstarch beaten in a cup of water with a fork & added to whatever meat broth is going to be used for gravy, BUT, if I'm doing pan gravy, then Wondra flour works best...again, a small amount mixed with a fork into a cup of water, thin consistency, slowly added to pan scrapings. For good gravy for pork chops, also add a little apple cider or even apple cider vinegar, spoon of sour cream and a bay leaf. For chicken gravy, add white pepper, splash of milk & touch of garlic powder.
-Keep stirring until you reach the desired thickness. I didn't add all of the 2 cups of water at once. I added a cup first then gradually added a little more as it loosened to the desired thickness.
If you don't want to use fat, butter or pan drippings, then use Heinz homestyle gravy. I've used it and it's tasty.
FYI: Butter IS fat.
Drippings ARE fat.
Margarine - fat.
The stuff left over in the pan when you bake/broil/cook/fry meat: fat.
Olive oil, you guessed it. Fat.
Bacon grease - yummy heavenly outstandingly delicious fat.
When making a meat gravy, it's best to use the fat from the meat. You don't need to save it from the week before, you can use whatever is in today's batch, fresh and still liquid from the pan/pot. You -could- buy a block of lard, but I agree - it's unappetizing in the cooking process. That's why I don't make pies - the only way to make a proper pie crust is to use lard.
Gravy vs sauce: the divisive issue that has led to bitter Italian-American dinner table arguments. In fact, I'm convinced it is the reason why my first boyfriend ended our romance; I called it sauce, while his people called it gravy. He said it was because I never listened to him (or something like that; I wasn't paying attention), but I know it was really about the gravy.
My husband's family is of Italian descent! This above is all too familiar... I am not listening either...LOLOLOLOL LMAO Listen to "what?"
I used to call it sauce before I got married! LOL I called it gravy here because it seems like that's what most people call it, and that's what's written on those jars at the store too...
What is a fat free gravy made from, and how do you brown the flour?
when you are making your roux..you can good it to vary shades....deeper rouxes don't thicken quite as much as lighter ones...but the bring depth to the flavors and are good for dishes like gumbo etc
Depending on how much gravy you want melt butter in a small pot,then add an equal part of flour and mix till the flour starts to darken,then add beef or chicken stock till the desired consistency is achieved stirring constantly.
Or just buy a can of premade gravy and heat it up.
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I am not listening either...LOLOLOLOL LMAO Listen to "what?"
