Every Thanksgiving my gravy came out lumpy, no matter how hard I whisked. My mother-in-law watched me once and said, “You’re putting the cornstarch in hot. Mix it cold first.”
Why Gravy Gets Lumpy
Flour and cornstarch clump the moment they hit hot liquid. The outside of each clump cooks into a skin, and the inside stays dry.
The Fix: Mix It Cold First
- With cornstarch: Stir the cornstarch into a little cold water until smooth. This is called a slurry. Then whisk it into the simmering broth.
- With flour: Cook the flour in melted butter or drippings for a minute first, stirring, then slowly whisk in the broth a little at a time.
More Tips
- Add liquid slowly and keep whisking.
- Let it simmer for a minute or two so it thickens fully.
- Season at the end, especially if you used salty drippings.
If It’s Already Lumpy
- Whisk hard for a minute.
- Pour it through a strainer.
- Use a blender or an immersion blender for a few seconds.
Frequently Asked Questions
Too thick?
Whisk in a little more warm broth.
Too thin?
Add a little more slurry and simmer.
A cold start makes smooth gravy.
