smokpole

I made some deer steak fingers last night and they turned out nice, but I didn't have much luck with the gravy. I'm actually a fair cook, but for some reason, I just can't seem to make gravy without the lumps?

Any suggestions?

jerseyhunter

First you mak a rue (sp) which means you melt some butter, marg. oil or fat skimmed off the top of say Your turkey or chicken. Any way usually equal parts flour to fat. Simmer on low heat stirring constantly. The longer you cook it the darker it will get. Then add you COLD liquid or broth. No lumps, For White gravy (bechamel sauce) add milk, salt and pepper to taste.

rbduck

You can always pour the lumpy gravy through a small strainer or use one of those handheld small blenders to smoothen things out.

Ron

Alsatian

I am familiar with the roux, and I just dip the roux directly up and add to my sauce (gravy) which is hot. This is quite convenient and does not cause lumps, so long as the flour is well incorporated into the fat.

Striper Phil

I mix flour with wine or water cold prior to heating

skeeter 7MM

I mix my flour in liquid prior as well, then add to boiling drippings slowly and whisk till I get the desired thickness. I have also used corn starch to thicken which works well, no need to cook long, no flavouring and never had a lump. The downside with this method is it doesn't make for great left overs. (Same method mixed prior and add to base slowly)