In memory of Allie Karine Sullins
We love gravy in my household. My mother liked au jus, my mother-in-law made it thicker adding flour and milk (or stock). But how to make it without getting those lumps? When my mother-in-law shared with me her secret, I felt I had won the cook’s lottery. I watched her over and over until it became so routine, I knew I could possibly, just maybe duplicate her delicious and fail proof version.
Here it is. A recipe for lump free gravy.
You can change the amount of flour and liquid depending how much gravy you want to make. Here’s a recipe for four to enjoy.
Measure one or two tablespoons of flour into a Mason jar with lid. Add salt, pepper, Mrs. Dash to taste and/or your favorite herbs. Pour a cup of cool milk into the jar. Now here’s the secret. Shake, don’t stir the flour with the milk. Shake, shake, shake. It will make a frothy mixture. Check the bottom of the clear container for no clump of flour sticking to the bottom. If there is, scrape away with butter knife and shake again until milk, flour and seasonings are thoroughly mixed together. Pour the frothy mixture into the cooking pan of drippings and stir combining the drippings. (If it’s turkey drippings you may want to use a basting dropper to aspirate/suck up the drippings from the roasting pan being careful to avoid fatty grease and squirt/release into the cooking pan. In other words, mix them the other way around. Milky mixture first, then add turkey drippings/stock to taste.) Stir, stir, stir. Cook longer for thicker gravy.
Thanks to this recipe, I can serve gravy without disappointment with biscuits, brisket, pork chops, chicken, turkey and ham. Yum!
Be careful: Don’t add warm drippings to the milk mixture in the Mason jar before shaking. If you do, the flour will expand and it will explode into a mess. Always, add the cool frothy mixture to the pan drippings separately (or for turkey when there is a lot of drippings, pour frothy mixture into cooking pan and then add the drippings to the frothy mixture).