How to Make Lump-Free Gravy

Published on November 23 2011 - 2:00 PM
How to Make Lump-Free Gravy

Q: “What is the secret to lump-free gravy?”

A: Like Ringo for the Beatles and Norm for Cheers, gravy is that special something that holds Thanksgiving dinner together. Sure, it’s never a featured player—you’re as unlikely to make a snack of it (I hope) as you are to buy the Ringo Starr’s All-Star Band album—but without it, the meal just doesn’t have the same cozy coherence.

Still, making gravy can be tricky. Of all the skills needed for making Thanksgiving dinner, it’s the most specialized—how many other days per year do most people make gravy? Do it wrong and you could end up with a broken, oily mess or a lumpy, thick paste.

Fortunately, EatingWell has got you covered. Our step-by-step guide to perfect gravy will help you execute this essential piece of the holiday meal to perfection: silky, smooth and velvet on the tongue. Best of all: by making gravy the right way, you’ll actually be making it healthier. It’s a win-win!

Now, obviously, those who are watching their diet this Thanksgiving might see gravy as an icon of exactly what a calorie splurge the day is. EatingWell has you covered too. Our Cider Gravy cuts a whopping 72 calories and 5 grams of fat from traditional recipes. Now that’s something to be thankful for!

Countdown to Thanksgiving

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