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Video:5 Tips for Lump-Free Gravy

with Abby Feldman

Lump-free gravy isn't as hard as it looks. Here are tips for lump-free gravy that's a cinch to make and sure to please.See Transcript

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Transcript:5 Tips for Lump-Free Gravy

Hi there, I'm Abby with About.com and today is all about the gravy. Now, making a lump-free gravy can be tricky. But, we've got the tips to make yours smooth and delicious.

Ingredients for the Lump-Free Gravy

First, let's start with the ingredients. For this recipe you'll need:
  • 1/2 cup of butter
  • 1/2 cup of sifted flour
  • 1/4 cup of ketchup
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 quart cold beef broth
  • salt and black pepper, to taste

Create a Roux to Make Lump-Free Gravy

First, using a medium saucepan, melt the butter over medium to medium-low heat. Once the butter is melted slowly add the sifted flour stirring constantly until the mixture is a nice golden brown.

Sifting the flour is important. It's an extra protection against clumps. Make sure to stir the in the flour all the way and remove any clumps. This is your roux; it's going to help thicken the gravy and give it that nice texture that we love.

Stir Constantly to Make Lump-Free Gravy

Add your beef broth, mustard, and ketchup and mix well. Stir constantly until the roux is completely dissolved into the gravy. If you do not stir the roux into the gravy completely, it will clump up and give you the lumps that we want to avoid.

Once you have everything combined, reduce the heat to low and let it simmer for about 20 minutes. Once it's cooked, add a touch of salt and pepper to taste and you're done.

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