How to make perfect gravy

Published on November 12 2009 - 5:17 PM

Gravy goes on nearly everything on my plate at Thanksgiving dinner. Turkey, green bean casserole, the sweet potatoes. Hey, even if some gets on my pumpkin pie I’m OK with it.
The most important thing about gravy is that it be lump-free. Perfect gravy is silky and smooth.

The secret to lump-free gravy? Our Test Kitchen cooks recommend:

  • Use a whisk! It’s the best tool to distribute ingredients quickly and evenly.
  • Whisk your thickener (like flour or cornstarch) into a small amount of broth or water before adding it to your gravy. Adding your thickener directly into the gravy can cause gooey lumps that are hard to mix in.

Get our recipe for Cider Gravy that cuts 72 calories and 5 grams of fat from the traditional recipe or try one of these other amazing pan-gravy recipes:

How to troubleshoot lumps? Lumps can be difficult to get rid of. The most effective way is to strain the gravy through a fine sieve and return it to the pan to continue cooking; then if you want it thicker, use the thickening method described above.

Here are our 4 steps to making perfect pan gravy:

Michelle is the digital editor for EatingWell Media Group. She puts her background in journalism to work online at EatingWell.com and in EatingWell Magazine, authoring the Good Questions interview with interesting people in the world of food and health.