Pour until the fat remains discard the fat.Īlternately, adding a higher proportion of other ingredients can help when there is too much fat. When you use a gravy separator, the fat will sit on top and a spout will pour the liquid from below. Scrape off the fat, discard and reheat your gravy.Ī gravy separator can also come in handy in this situation. Gravy separates when there is too much fat in relation to the other ingredients. If this happens, cool down the gravy until the fat rises and solidifies. Beat the drippings rapidly with the whisk while adding the flour and voila! No lumps.
Note, you can avoid lumpy gravy in the first place by using a wire whisk when adding the flour to the drippings. Pour into food processor - or if you have an immersion blender, this is the perfect time to use it - and process until smooth, or press gravy through a strainer return saucepan to heat. Boil and stir 1 minute.Īlternately, you can add a quick-mixing flour, like Wondra to thicken gravy.Īdd a few peeled potatoes, cut into eighths cook and stir 5 to 10 minutes, then remove potato pieces.
Note, when you wish to make a thinner gravy from the start, follow the Pan Gravy recipe and decrease meat drippings and flour to 1 tablespoon each.ĭissolve 1 tablespoon of flour in 2 tablespoons water stir into gravy with fork or wire whisk.
Sometimes that can be harder than expected, but have no fear, Betty is here to fix all your gravy problems.Īdd a hot liquid - either stock or broth, water from cooking potatoes, white wine or just plain old water – to hot gravy and whisk to incorporate. With recipes as simple as gravy, it’s important to get the details right.
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