The Flour Mistakes That Lead To Subpar Gravy

An unpleasant gravy stems from adding flour directly into the gravy's other ingredients while they're all heating on the stove, causing unsavory lumps and a chalky texture.

One of the best ways to avoid this is by employing a French cooking tip and using a roux. Start making a roux by melting some butter or pan drippings in a pan first.

From here, gradually whisk in some flour until combined. You'll need a 1:1 ratio of fat to flour, although actual measurements will depend on your recipe.

This base will give your gravy a velvety, smooth texture right from the start. Alternatively, you can also try turning up the heat on your stove the next time you make the sauce.

Add some more broth or other liquids to your pot too to help thin this mixture out and break up the chalky flour. If the gravy is still uneven, you've probably added too much flour.

To fix it, pour the sauce through a strainer or a sieve to extract any lumps, and be left with a gravy with that smooth, luxurious texture everyone craves.