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Originally Posted by Tamerlain
I made a roast beef a few days ago and tried to make gravy. It didn't turn out.
I made a roast chicken tonight and called my mom for advice about gravy before I tried again. It didn't turn out.
I know you add flour to the juices from the meat and mix it together over a burner. The first time I tried it I just used flour, but it clumped together. The second time, my mom recommended mixing water and flour together and then pouring it in with the meat juices while mixing it together. I don't know why it didn't work because I've seen it work for her dozens of times.
My girlfriend told me to try cornstarch and water next time. I'm not sure when next time will be, but I thought I'd get some more ideas before tackling it again.
Thanks in advance!
-Tamerlain
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Regular flour won't work-something like Wondra, which is extra fine and made for mixing gravy, is your best bet. Mix about 2 parts flour to one part water-it should be the consistency of thin batter and slowly pour it into the juices as they simmer, stirring as you pour. Never dump it in at once and not while anything is boiling. As the gravy cooks, keep stirring; any lumps remaining, just strain out.
Cornstarch is a faster thickener and takes some getting used to, but it's better at absorbing the fats in the juice than flour. If using cornstarch, use it as above-never put it dry into the juices, it'll lump up.