How to Make Perfectly Smooth Gravy Every Time

Last Updated: August 16, 2019

So you have some potatoes and all you need is a little gravy to make the meal perfect. Read on and discover how to create some of your own, instead of using the packaged stuff from the stores.

Ingredients

Melted (not cooked) butter; you can substitute any cooking oil, but the flavor will be different
Wheat flour
Boiling hot water
Meat stock (drippings)
Salt, pepper, your favorite herbs and spices (among other things, you can try a touch of garlic juice freshly squeezed into the meat drippings)

Steps

1
Assemble all the ingredients in one place near the stove-top.
2
Melt 1/4 pound of butter. Just melt it--do not cook it.

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3
Remove melted butter from the heat.
4
Combine white flour and melted butter over heat stirring until smooth and increase the flour until the consistency is a like soft serve ice cream. This sauce is called the roux and it is the basis for thickening.
5
Continue stirring until flour begins to brown slightly.
6
Stir in very hot water until the desired consistency is achieved. The water you used to cook the potatoes works well for this.
7
Add drippings from the turkey, salt, pepper and spices to taste.
8
Serve perfectly smooth, lump-free gravy piping hot.
9
When someone asks how you did it, just tell them to strain the lumps out with cheesecloth.
10
Finished.

Community Q&A

Question

How do I keep gravy smooth the next it gets heated up and lumpy?

Community Answer

If you have a blender, blend on high, being careful not to overfill or it will come out and burn you. Or you can use a strainer and push through with a wooden spoon.

Warnings

You must make the roux first. Lumps happen when flour mixes with water BEFORE the roux is fully cooked. The water and uncooked flour always form little dumplings that will never dissolve. If you try to make the roux with the meat stock (drippings) the water in the drippings . . . yes, there is almost always substantial water in the drippings, and they will get you every time.

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