Making good gravy is as much art as skill. Cookbooks give measurements and friends and family give advice, but making smooth gravy can still be a trial. One of the more difficult gravy-making tricks is shaking flour into gravy. Do it correctly and you'll get a velvety smooth sauce you can serve proudly. Do it wrong and your irreplaceable pan drippings turn into a gluey, lumpy mess. The secret to good flour gravy is to keep the temperature of the gravy high and whisk the flour into it as quickly as you can.
Step 1
Put your gravy into a skillet, rather than a pot. The increased surface area makes it easier to whisk the flour into the gravy.
Step 2
Bring your gravy to a slow boil over "Medium-High" heat. Not a rolling boil, it should just be simmering.
Step 3
Sprinkle 2 tbsp. of fine gravy flour over the entire surface of the skillet; don't just dump it in all at once.
Step 4
Whisk the flour into the gravy, making sure to scrape the bottom of the skillet for any flour that might have settled and be sticking.
Step 5
Simmer the gravy, whisking constantly, for three to five minutes or until it thickens. If it has not thickened noticeably by then, add another tablespoon of flour, whisk it in and cook until the gravy thickens.
Tips and Warnings
- Sift all-purpose flour before adding it to gravy if you don't have any fine gravy flour.
- Never add flour to cold gravy.
Things You'll Need
- Skillet
- Tablespoon
- Fine gravy flour
- Whisk
Member Comments