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Great Gravy without lumps!!!




Source of Recipe


Internet


List of Ingredients




To make great gravy and sauces it does not take a chef to solve your problem. There are a few simple solutions that can easily be done in the home.

The first of these solutions is to make a rue. Rue is a French term that loosely translated means "binding". Rue is a mixture of butter or margarine and flour. The ratio is about 2:1 of butter to flour. Simply melt the butter and then stir in the flour until mixed. Use a spoon or a whisk in order to get the lumps out. Once the rue is mixed, add it slowly to your sauce or gravy until desired thickness is achieved.

Another solution is to use cold water and cornstarch mixture in place of rue. Slowly add cold water to the starch until it becomes a paste. Then, use your fingers (washed first, of course) and knead the lumps out or use a spoon and smash the lumps. Add this paste to the sauce to you again achieve the desired thickness.

Another remedy given to me by my friend, Chef Jim Riley of The Holiday Inn East, is called a "slurry". This is basically the same procedure as the cornstarch except use flour instead of the cornstarch.

You can use any of the above "tricks" to succeed smooth gravy and sauces. The one warning I give is to add all of these mixtures slowly. Until the above mixtures come up to the temperature of what you are adding it to, you will not notice the gravy or sauces start to thicken. So, have some patience and add the mixtures in small amounts.


Recipe