How to Make Gravy Without Lumps
Make smooth gravy with a simple roux, gradual whisking, and gentle simmering, plus a cornstarch option and quick fixes for common lumps.
Quick reference
- Roux ratio: 1 tablespoon fat + 1 tablespoon flour Thickens about 1 cup liquid
- Liquid: Stock, broth, or drippings Warm liquid blends most easily
- Simmer: 2–5 minutes Stop when lightly thickened
- Cornstarch option: 1 tablespoon starch + 1 tablespoon cold water Use as a slurry
Start with a smooth roux
For gravy without lumps, begin with equal parts fat and flour. Melt butter or use measured pan fat in a saucepan over medium heat, then whisk in the flour. Cook for 1 to 2 minutes, whisking constantly, until the mixture looks smooth and smells lightly nutty. This brief cooking removes the raw flour taste without darkening the roux too much.
- Use 1 tablespoon fat and 1 tablespoon flour per cup of liquid.
- For darker gravy, cook the roux a little longer, but do not let it burn.
Add liquid slowly
Warm your stock, broth, or reserved cooking liquid if possible. Add it to the roux in a small splash while whisking constantly, allowing each addition to blend before adding more. Once the mixture is loose and smooth, pour in the remaining liquid gradually. If using pan drippings, separate excess fat first and add the flavorful liquid carefully; very salty or concentrated drippings may need dilution.
- Whisk around the edges and across the bottom of the pan.
- Do not pour all the liquid in at once.
Simmer to thicken
Bring the gravy to a gentle simmer, not a hard boil, and whisk occasionally as it thickens. Most roux-based gravy needs a few minutes, though the exact time depends on the amount of liquid and the thickness you want. If it becomes too thick, whisk in warm stock a tablespoon at a time. If it is too thin, continue simmering briefly before adding more thickener.
- Keep the heat moderate to prevent scorching.
- Judge the final texture after a short rest; gravy thickens slightly as it cools.
Use cornstarch instead
For a gluten-free or roux-free method, make a cornstarch slurry. Stir cornstarch with an equal amount of cold water until completely smooth, then whisk it into simmering stock or drippings. Add the slurry gradually; you may not need all of it. Simmer for about 1 minute after adding, since prolonged boiling can weaken the thickening.
- Always mix cornstarch with cold liquid first.
- Add more slurry only if the gravy remains loose.
Strain, season, and serve
If small lumps remain, pour the gravy through a fine-mesh strainer into a clean saucepan, pressing gently with a spoon. A quick blend with an immersion blender can also smooth it, though straining gives the neatest finish. Taste only after the gravy has reduced and any drippings are incorporated. Adjust salt last, then add pepper or herbs as desired. Serve hot.
- Strain before the final seasoning when using heavily flavored drippings.
- Keep gravy warm over low heat and whisk in a splash of stock if it tightens.