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food, cooking The scret to smooth and delicious gravy is simple. Start with your drippings - from a roast, a turkey or what have you. Get these heating on the stove top and add your flour, but WAIT. This is where it so often ends in tears. The lumps, the shame! Here's the tip...you want to add the flour, you need to brown the flour to make it delcisious, but you want to avoid the lumps. Before making the gravy, take some butter...you could use margarine if you want but people, life is short...get out the butter. Make a paste of butter and flour together. just keep adding the flour to it but don't go past the point of it still being a paste that stays together. Put it on some plastic wrap and roll it in to a tube shape. Now when you want to add flour to the gravy, just cut a piece of and drp it in. Brown your flour and then add a bit of stock or vegetable water. Hey presto, delicious gravy! And adding butter never hurts the flavour - you are, after all,eating gravy, so what's a little marvelous butter added in? Supplementary top tip: cut the butter/flour paste in to cubes and freeze for future individual use.

Contributed by ScotiaMade Paper Goods on February 18, 2008, at 10:38 AM UTC.

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