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How to fix lumpy gravy

Pour the gravy through a sieve into a clean pan, pressing it through with a spoon, or blend it smooth with a stick blender, then reheat.

How you can tell

  • Small lumps or floury clumps in the gravy
  • A gritty or uneven texture
  • Dry flour visible when you stir

Why it happens

Gravy is usually thickened with flour, cornflour or gravy granules. When starch hits hot liquid, the outside of each clump swells and turns into a gel almost instantly, sealing dry powder inside and forming a lump. This happens most when flour is sprinkled straight into hot liquid, or when stock is poured onto a roux too fast without enough stirring.

How to fix it

Option 1Sieve it

  1. Pour the gravy through a fine sieve into a clean pan
  2. Press the lumps through with the back of a spoon and throw away anything left
  3. Reheat gently and check the seasoning

Option 2Blend it

  1. Blend the gravy in the pan with a stick blender until smooth
  2. Bring back to a simmer, stirring

Option 3Whisk hard

  1. For just a few small lumps, whisk vigorously over a low heat until they break down

Next time

  • Stir flour into the fat in the roasting tin to make a roux before adding liquid
  • Mix cornflour with a splash of cold water before adding it to hot liquid
  • Add stock gradually and whisk constantly
General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.