How can I make white gravy that doesn't turn lumpy?

Question

I use flour and milk with meat drippings, stirring it well before I cook it. It always turns out lumpy though. Is there something I'm not doing right? Also, can I make white gravy in the microwave (stirring up all the ingredients, and putting it into a bowl in the microwave for a couple minutes?).

Answer 1

l would try this:

MEDIUM WHITE GRAVY

1 tbsp. Argo cornstarch
2 tbsp. butter
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper

Mix cornstarch and milk until smooth in small saucepan, add butter, salt and pepper. Stir constantly. Bring to boil over medium heat 1 minute. Makes 1 cup.

or

EASY WHITE GRAVY

4 tbsp. butter
4 tbsp. flour
Salt
Pepper
2 1/2 c. milk

Melt butter in saucepan over low heat. Blend in flour, salt and pepper; cook until smooth and bubbly. Stir in milk. Heat to boiling on medium heat, stirring constantly. Stir and boil 1 minute. Makes enough gravy for 1 can biscuits.

Good Luck and Enjoy

Answer 2

Try making a roux first. That is equal amt. of fat and flour. Mix this in the pan you plan to use for the gravy, med. heat. It will look like a paste.Let it cook to desired color add your pan drippings while stirring and then milk at room temp. If this doesn't cure the lumps - strain it and that will.
I have been down this road a few times,once with company knocking at the door.
As far as the microwave is concerned never did have much luck with that, just warming up
what I already had made. Try it and see.
May the culinary gods be with you ...

Answer 3

It's all in the stirring, you have to stir A LOT and wait for the gravy to return to boil after adding more liquids. If that doesn't work you can always just strain the gravy before serving it. It takes all the flour lumps out and looks nicer.

I wouldn't cook gravy in the microwave. It might work but I have no experience with it.

Answer 4

It sounds like you are doing everything right except one. You MUST stir the gravy constantly until it comes to a boil.

I do NOT recommend trying to make gravy of any kind in the microwave.

B

Answer 5

I found the secret years ago. When a recipe says "add the liquid all at once", don't do it. Drizzle it in while whisking constantly until smooth, then add a bit more liquid. Repeat until smooth. I have no clue who came up with the hair-brained idea of dumping it all in at once. Does not work. Oh, and make sure the liquid or broth is hot. Cold stock on hot flour/grease mixture makes lumps. If all that still fails, grab the trusty stick blender. That can save the gravy.

Answer 6

mix the flour with the drippings in the hot pan first, this is a roux. it will slowly get browner the longer you let it cook...when the two are completely incorporated into a paste then and only then can you add the liquid...milk...this will prevent lumps. clearly if you follow these steps then, no you cannot mix it all together and heat it in the microwave and not get lumps.

Answer 7

I don't get IT
I have never had lumpy gravy with either flour or corn starch
I use cold milk or water to disolve the flour or corn starch and it works the same with rice starch
I never thought to use a M/W for gravy..??

Answer 8

I agree with you. Gravies are a bit tricky. Access the below two website addresses for your answers.

They are free advice website info on making Gravies. There is one for the Brown Gravy and the White Gravy listed below.

Answer 9

Make sure you are adding flour to the meat drippings to make a rue. Don't add the milk until you have a nice paste in the fry pan. Add the milk last and use whisk while adding. You won't have lumps making it this way.

Answer 10

I never stir my gravy with a spoon I always use a wire or plastic whisk and never have any lumps!