Non-lumpy gravy

[HeyWayne]

This is probably well known, but I thought I'd post it anyway. Apologies if you already knew.

I know gravy granules isn't "proper" gravy, but you know just sometimes...

Well, to avoid lumpy gravy, try this method I've used for years - can't remember where I picked it up, but it always works for me and it's so simple.

Put the gravy granules/powder into the jug as per instructions. Then, instead of using boiling water put a little cold water in first, just enough to make a kind of watery paste.

Then, when you are ready to serve, pour in the boiling water to make the required amount and stir.

Simples.

[shirlthegirl43]

You on cooking duty these days then Wayne

[Rhona]

I might try that method on the cup a soup I'm about to have. I always make them lumpy.

And I know it's not proper soup, but y'know, sometimes...

[HeyWayne]

You on cooking duty these days then Wayne

He he, I'm on cooking duties most of the time anyway.

Who says men can multi-task?

[lynda66]

now i always add the granules to the water, if you stir quick it doesn't go lumpy ....... your method also works for hot chocolate too, and if you make the choccy paste thick enough, you can use it as chocolate spread

[Alice]

If you stir a sauce or gravy with a whisk rather than a spoon, it doesn't go lumpy.
Rhona, you could get a little whisk that fits in a cup for your soup thing.

[dexterdoglancashire]

If you stir a sauce or gravy with a whisk rather than a spoon, it doesn't go lumpy.
Rhona, you could get a little whisk that fits in a cup for your soup thing.

I've got one of those whisks on the end of a wooden stick (I think they are supposed to be used for cappachino (sp?) coffee). I use it for gravy, sauces - anything really and it works really well.

[janeyo]

I always get my mum to make the gravy when she comes for xmas etc and she makes fabulous non-lumpy real gravy. I can never get it right. I can just about manage the instant gravy but has to be mum's for proper gravy

[Rossa]

HeyWayne, what you're doing is fine. Gravy granules are just flavoured and seasoned cornflour and then dried. So like custard (also flavoured cornflour) you can "slake" the cornflour and mix first with cold water.

Otherwise, as Alice says, use a whisk as you add the boiling water. Some of the powdered varieties like Oxo can smell burnt as you mix them. That's the caramel they use for colouring. If you let the water come off the boil before mixing you won't get that scorched taste. (Same goes for fresh coffee, easily scalded)

Admission - was a pro chef, but use gravy mixes and sauce mixes, ready made sauces myself. Got converted when Gary Rhodes recommended Madeira Sauce mix by Bonne Cuisine and their Bechamel Sauce (French name for white sauce). If he can use it so can I and I've never looked back. The number of my friends who still think I make my own......hahaha.

Sometimes making "proper" gravy is too much like hard work!

[Hilary B]

I make 'proper' gravy as a way of saving the flavour that cooks out of the roasting meat. Otherwise the dogs get that delicious meat-juice residue! (they still get to polish the roasting tin afterwards).

[shirlthegirl43]

I make 'proper' gravy as a way of saving the flavour that cooks out of the roasting meat. Otherwise the dogs get that delicious meat-juice residue! (they still get to polish the roasting tin afterwards).

SNAP! Ludo can be seen jumping up and down in the kitchen when he hears the whisk at work making the gravy

[Rhona]

If you stir a sauce or gravy with a whisk rather than a spoon, it doesn't go lumpy.
Rhona, you could get a little whisk that fits in a cup for your soup thing.

What a smart idea! I have a little milk frother thing - I'll try that next time.

[lez]

I am no proffesional but you all say real gravy. What do you mean by this and how do you do it? I do use the water the offering has been cooked in and a little veggie juice to. I use cornflowre to thicken a load of different things but admit to using granules (chicken/lamb/beef etc) would love to do gravy properly. I do believe my mother used granules aswell. please enlighten me.

[Hilary B]

'Proper' gravy starts with a roux, using a very little of the fat and most of the juices that cooked out of the roast. You pour off the surplus fat from the roasting pan, add flour (cornflour is safer) and cook gently. When the fat/flour is well blended and looking done, you add liquid (what the veggies were cooked in is ideal, but plain hot water will do) blend thoroughly, and bring back to the boil, stirring all the time. Boil it (not too hard) until you are sure it is all equally thickened and done.
That's it.
For an easier version, but still pretty authentic, pour off the fat the same way, add liquid to the 'residue', and heat gently until all the sticky bits are dissolved in.
In a jug blend cornflour and cold water.
Pour the meat-juices-and water onto the cornflour mix KEEP STIRRING.
Pour back into roasting tin and boil for about 1 min.

I've never actually used granules. We so rarely want gravy when there isn't the 'meat juice flavour' to be used up.

[bazzaboy]

Y'know HeyWayne, "proper gravy" with pot noodles just means topping up to the line marked "Water Line" with hot water (OK boiling water if you're doing a guest appearance on Masterchef or cooking for guests...), serve and eat. The last part tends to be the most difficult. b.