Never Again Lumpy Gravy

Grandmom taught me this one. For those of you who cook, how many times do you make gravy...and then it ends up being lumpy? If you're one of the unlucky ones, here's how to never have lumpy gravy again.

I make gravy by adding a cup of water and a cup of broth to whatever meat I have cooking in a pot, in a roaster, in the oven. While you are slicing the meat, or even if you're too lazy to do anything more with the meat...just shove it to the side....take a measuring cup or any kind of container...an empty yogurt cup will even do. My grandmom had this cool little plastic measuring cup with a lid...I use an old jelly jar with a lid. Fill it with a 1/2 to a cup of COLD water. Drop in two tablespoons flour...or cornstarch....close lid and shake VIGOUROSLY until it is all dissolved. If you don't have a lid, then use a fork or small whisk instead. Make sure it is nice and smooth. Then pour this concoction into your broth/water mix. Stir pot and bring to a boil...keep stirring til gravy is nice and thick and remove from heat. And there you have it.

Sometimes, my gravy does end up needing more taste, and that's why I just pour in some chicken or beef granules (depending on what I'm cooking) and a bit of salt...perfect gravy.

If you have any tricks to making great gravy, please share with the rest of us.