Decrease or even eliminate lumps from a gravy mixture by making what is called a "slurry." Adding flour to the gravy mixture using a specific method prevents the lumps from forming. All-purpose white flour is most often used to make gravy, but whole wheat flour works the same and offers a healthier alternative. Whole grains contain more fiber and nutrients such as magnesium, selenium and potassium.
Step 1
Combine 2 cups of the liquid -- poultry or meat stock, vegetable juice or water -- and 3 tbsp. of fat -- butter or drippings from the pan -- for the gravy in a saucepan.
Step 2
Place the saucepan on a stove top burner set to medium to high heat and bring the mixture to a boil.
Step 3
Reduce the burner's heat to low after the mixture starts to boil.
Step 4
Add 3 tbsp. of whole wheat flour and 2 cups of cool water to a lidded container and place the lid on the container.
Step 5
Shake the lidded container to make the slurry until the flour is combined with the water and the mixture has no lumps.
Step 6
Pour the slurry into the gravy mixture slowly while stirring the gravy constantly with a wooden spoon. Stop stirring the gravy as soon as it thickens to your liking. You may not need to use all of the slurry to attain an adequately thick gravy.
Step 7
Whisk the gravy if you notice any lumps in it. While mixing in the slurry slowly usually guarantees no lumps, occasionally they occur and a whisk can easily mix them out.
Step 8
Simmer the gravy in the saucepan for about 10 minutes to completely cook the flour in to the gravy.
Step 9
Salt and pepper the gravy to taste.
Things You'll Need
- 2 cups of stock, vegetable juice or water
- 3 tbsp. of butter or fat drippings
- Medium saucepan
- 3 tbsp. whole wheat flour
- 2 cups water
- Lidded container
- Wooden spoon
- Whisk
- Salt
- Pepper
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