How To Get Flour Lumps Out Of Gravy

How to Get Flour Lumps Out of Gravy: Smooth Solutions

Last Updated on June 22, 2024 by Lori Walker

Removing lumps from your gravy’s easier than you’d think. My first time making gravy for a big family dinner was quite the adventure.

As I stirred the flour into the hot liquid, I ended up with clumps that seemed impossible to get rid of. It was frustrating.

But with a simple technique, you can smooth out your gravy effortlessly. Today, I’ll provide some tricks on how to get flour lumps out of gravy. Read on. 

5 Basic Tips To Get Flour Lumps Out Of Gravy

Close Up Image of a Gravy on a Sauce Boat

1. Sieve It

One effective method to rescue lumpy gravy is to use a sieve. A sieve is like a special filter with very tiny holes. After cooking your gravy, pour it through the sieve. 

This clever tool catches those stubborn flour lumps, leaving you with smooth and velvety gravy. But how can you clean a flour sifter?

2. Whisk Away

Another handy trick is to whisk your gravy vigorously while it’s cooking. A whisk is like a kitchen tool with lots of tiny wires. 

“Happiness is getting a brown gravy stain on a brown dress.”

Totie Fields, American Comedian

As you stir with a whisk, it breaks down lumps, making your gravy nice and smooth. 

3. Add Cornstarch Or Flour Mix

If lumps persist, don’t worry; there’s a simple solution. Make a smooth paste by mixing a bit of cornstarch [1] or flour with cold water. 

Cornstarch is like a magic thickener; flour is the powdery stuff you use to make the gravy. Slowly stir this paste into your hot gravy, and it will thicken while removing lumps. 

But what does adding cake flour do to cookies?

4. Use A Food Processor

A food processor can rescue you when lumps in your gravy refuse to budge. A food processor is like a super-fast kitchen machine. 

Pour your lumpy gravy into the food processor and let it work magic. It swiftly blends and smooths out your gravy, turning it from a lumpy disaster into a creamy dream. 

5. Try an Immersion Blender

An immersion blender is another powerful tool to conquer those pesky flour lumps. Think of it as a special handheld blender. 

Gently submerge the immersion blender into your lumpy gravy and turn it on. Watch as it swirls and blends, transforming your lumps into silky goodness.

How To Keep My Gravy Smooth Without Lumps Of Flour?

When making gravy, don’t just toss dry flour into the pot, as it tends to create stubborn lumps. 

Instead, combine roughly equal portions of flour and softened butter until a smooth paste is achieved.

Then, gradually whisk this paste into your simmering gravy, adding a tablespoon or two at a time. Keep whisking as you go until your gravy reaches the desired thickness. 

This technique prevents lumps from forming and guarantees a silky, lump-free gravy that will elevate your dishes to a whole new level of deliciousness.

Check out these steps to make pancakes using cake flour here.

Why Does Gravy End Up With Flour Lumps?

Bowl of Gravy

Due to a simple science lesson, Gravy can sometimes become a lumpy mess. It all comes down to starch found in flour or cornstarch. 

When you add these powders to hot liquid, the starch molecules start to “cook” before thoroughly blending in. 

Instead of smoothly dispersing throughout the gravy to make it thick, these starch molecules congeal or stick together, forming unwanted lumps. 

And it’s like they clump together and refuse to spread out. 

What Happens When You Use Too Much Flour In Gravy?

When you add excessive flour to your gravy, you’ll have a thick, heavy mixture that can overpower your dish. 

“Lumps in gravy are like unexpected obstacles in life; with the right techniques, you can smooth them out and savor the journey.”

Leonelli Bakery

This happens because flour is a thickening agent, and when used in excess, it absorbs a significant amount of liquid, making the gravy too thick and potentially pasty. 

To avoid overly thick gravy, you can thin it out by gradually incorporating additional stock. Water is an option, but it risks diluting the rich flavor of your gravy.

Is It Okay To Have Lumpy Gravy?

Lumpy gravy is generally not okay when enjoying a delicious meal. Those lumps can be unappetizing and affect the overall texture of your dish. 

Also, having a lumpy gravy often occurs due to common mistakes, like using a spoon instead of a whisk to stir or adding a thickening agent directly to the gravy without creating a smooth roux. 

A roux is a mixture of fat (like butter) and flour that should be made before adding it to your gravy. It acts as a smooth base that helps prevent lumps from forming.

Also Read: Whole Wheat Flour vs Whole Wheat Pastry Flour


How can chefs make gravy thicker?

To thicken gravy, chefs often use a method called making a roux. A roux is simply a mix of fat and flour. Here’s how it works: first, melt some fat like butter [2] or oil in a pan. 

Then, gradually add flour, stirring it until it’s smooth and lightly browned. Finally, add this roux slowly to your gravy, stirring constantly to avoid lumps.

What’s the key to achieving delicious gravy?

The key to achieving delicious gravy lies in a few simple steps. First, remove excess fat from your pan drippings. 

Then, decide whether to strain the gravy, depending on your preference for a smoother texture. 

What’s the key to achieving delicious gravy?

The key to achieving delicious gravy lies in a few simple steps. First, remove excess fat from your pan drippings. 

Then, decide whether to strain the gravy, depending on your preference for a smoother texture. 

Can flour with lumps still be used in cooking?

No, you should not use flour with lumps in your cooking. If the lumps have become hard due to moisture or if you spot any signs of insects in the flour, it’s best to discard them. 

Using such flour can affect the taste and quality of your dishes, so replacing it with fresh flour is safer.

Final Say

To wrap it up, I’ve shared how to keep gravy lump-free. First, we can strain it using a sieve, like a special strainer with tiny holes. 

Second, we can whisk it while cooking, which means stirring fast with a tool with lots of tiny wires. 

If lumps persist, mix cornstarch or flour with water to make a smooth paste, then add it bit by bit to your gravy. 

Choose a food processor or an immersion blender to address stubborn lumps, functioning like magical implements that seamlessly erase the lumps. Lastly, avoid using too much flour to prevent super-thick gravy. 

By following these tips, your gravy will be lump-free and delicious every time you make it.


Lori Walker

Leave a Comment

Your email address will not be published. Required fields are marked *