It always surprises me when I’m a guest at a holiday dinner when the host or hostess serves gravy from a jar. I know it’s upsetting when the gravy is lumpy, which has happened to me a time or two, but gravy is easy to make. I grew up on farms where we had potatoes and gravy often.
Great Gravy Every Time
¼ cup flour
¼ cup water
2 cups of liquid – water, milk, or broth, or add some dry white wine with broth
Optional ingredients – Thyme, basil, tarragon, or other dried herbs or mushrooms
When the turkey is done, put it on a serving platter. Look at the drippings in the pan. There are two ways you can separate the starch granules in the flour so the gravy won’t be lumpy. If the drippings look fatty, you can stir the flour directly into the drippings. If the drippings look more watery, put the water in a small bowl then add the flour. Use a whisk or potato masher to make it smooth so there aren’t any lumps. You also can use a small jar with a lid to vigorously shake the water and flour mixture so there aren’t any lumps.