How Do You Make Gravy Without Lumps?
If you’re making traditional gravy, using the bits that are left on the bottom of the pan when you do a roast, the trick is to add flour first, then use a potato masher to scrape the burnt parts off the base of the pan. Then add just a little liquid (water or stock) and squish all the lumps out with the masher, and keep adding liquid until it’s the right thickness. Caramelizing onions is done at a very low temperature, you just heat the oil or butter (you should use about 2 teaspoons per onion), add the chopped onions and then keep stirring, and stirring, for ages, without letting the onion get burnt/blackened at all. They turn almost a mahogany colour when they’re done.
Generally , the most successful gravies are made using a balloon whisk.Once butter/fat/pan juices is melted, add in flour or cornflour spoon by spoon and continuosly use a balloon whisk to incorporate.Gradually add in the liquid without leaving the whisk! The good news is that gravy that has already got lumps can be rescued – YES! Simply allow to cool a little and use a BRAUN stick or similar product to smoothen it up-in the same pot-FANTASTIC!If you don’t have one pour into a blender and blend for a minute – lumps gone!However with the blender method,you may have to return to the stove to heat and thicken up again. As for caramalized onions,heat oil,add onions and cook on medium to low heat for a longer time till onions caramalize,don’t rush the process or they will brown instead of caramalize. A little secret if you really need to hurry the process would be to add in a little brown sugar,not too much but just a little to speed up the job! Good luck!
