How To Fix Lumpy Gravy—and Prevent It From Happening Again (2024)

Food

Try this tip to fix lumpy gravy and learn how to prevent clumping from happening in the first place.

Betty Gold

Betty Gold is the former senior digital food editor at Real Simple.

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Amy Zavatto

Amy Zavatto is a New York City–based wine, spirits, and food journalist, restaurant consultant, menu developer, and book publisher.

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Updated on December 18, 2023

Medically reviewed by

Jessica Levinson, MS, RDN, CDN

Medically reviewed byJessica Levinson, MS, RDN, CDN

Jessica Levinson, MS, RDN, CDNis a nationally recognized nutrition expert with over 16 years of experience in culinary nutrition and communications.

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Marcus Reeves

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Some lumpy foods can be forgiven, while others are even desirable—textured mashed potatoes or bits of banana in your banana bread, anyone? At times, lumps lend a rustic mouthfeel of body and character to food, but when it comes to gravy, we expect it to be silky smooth.

That being said, gravy is often prone to last-minute flaws (like being too salty and being prone to lumps). If you're wondering how to fix lumpy gravy, it might only take a whisk and a bit of stirring stamina. Here are the best ways to smooth out your sauce—and a couple of ways to prevent lumpy gravy in the first place.

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Whisk It

Your first defense against a lumpy pot of gravy is a simple whisk.

Use a pot holder to steady the pan with one hand.
Simply break up those clumps with a vigorous bout of whisking using a circular motion.
Make sure to whisk well and into the edges of the pan.

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Use a Sieve

If the lumps in your gravy are proving too stubborn for even the most vigorous whisking technique, you can still fix lumpy gravy.

Set a fine-mesh sieve over a medium-sized bowl.
Pour the gravy through the sieve, pressing gently with a rubber spatula to strain that thick gravy goodness into the bowl.
Pour the strained no-lump gravy back into your pan and give it a little whisk to make sure all the lumps are gone and your gravy is smooth.

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Give It a Whirl in a Food Processor

Here's a high-tech lumpy gravy fix:

Pour the gravy into a food processor or blender.
Press liquefy or whip on a blender; for a food processor, turn it to "on" (not pulse) and use the spinning of the blades to get lumps out of gravy.

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Try an Immersion Blender

This lumpy gravy method truly couldn't be easier.

Remove your gravy from heat.
Put an immersion blender in your pot and start blending.

The high speed ensures a well-distributed gravy with no lumps in sight. Plus, you don't have to worry about too much air getting in the mixture, so the gravy will remain thick and delicious.

How to Prevent Lumpy Gravy

The best way to perfect your gravy is to make it without lumps in the first place. Select one of the routes below.

Make a Slurry

Smooth out your gravy thickener by mixing it with water to make a slurry before adding it to pan drippings and other ingredients.

To make a slurry:

Mix 1 tablespoon of cornstarch with 1 cup of cool liquid (water or stock). If you want to use flour, mix 2 tablespoons of flour per 1 cup of cool liquid.
Whisk the slurry until it is smooth and lump-free, then add about 1 tablespoon at a time to your hot pan drippings and liquid mixture, using a whisk to thoroughly combine.

Add Cornstarch or Flour

Instead of making a slurry, you can also use a sifter or a fine-mesh sieve to sift flour or cornstarch.

Add the flour or cornstarch directly, a little bit at a time, to the hot drippings and liquid.
Thoroughly whisk until the thickener is fully incorporated.

5 Best Store-Bought Gravy Hacks to Make It Taste Homemade

Frequently Asked Questions

Why is my gravy lumpy?

Gravy gets lumpy due to the starch getting "cooked" prior to being incorporated with the liquid. So, instead of distributing throughout (and therefore thickening the gravy), the cooked bits of cornstarch or flour congeal and form lumps. Not only does this change the texture, but it means that, once strained, the gravy won't be as thick as you likely want it.
Why does my gravy have a jelly-like texture?

Gravy gets a jelly-like texture due to too much thickener. Too much flour, for instance, can result in a gummy consistency (particularly when left overnight in the fridge). Reheating with additional liquid can often help soften things up.
Is it better to make gravy with flour or cornstarch?

Whether you use flour or cornstarch to make gravy is a personal preference. Gravy made with flour is often easier to reheat and can be easier to brown (think of a roux). But gravy made with cornstarch is naturally gluten-free, which benefits anyone with allergies.

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