We'll see what kind of cook you are' hurdles. Preparing a smooth and savory gravy is easier than you may think. The only thing to avoid is those dreaded lumps, and with some practice, you will never again worry about those little dumplings again. First of all, making gravy is basic chemistry.
Gravy becomes lumpy when flour particles get stuck together.
This can be avoided by cooking together equal parts of flour with a fat, such as clarified butter, vegetable oil or grease. This mixture is known as a roux and serves as a thickener for gravy. Any type of liquid can be added to a roux to make a gravy. In this lesson, we will make a turkey gravy by using turkey broth and drippings from a roasting pan. You can make other flavors of gravy by using the broth or drippings from beef, pork or chicken.