How to Fix Lumpy Gravy: 4 Quick Fixes That Work
To fix lumpy gravy, whisk it hard off the heat, then pour it through a fine sieve and press the lumps through with a spoon. If lumps remain, blend it with a stick blender for a few seconds. Lumps form when flour or cornflour hits hot liquid too fast, so the best way to avoid them next time is to mix the thickener with cold liquid or fat first.
The quickest way to fix lumpy gravy is to take it off the heat and whisk hard for 30 seconds. If that does not work, pour it through a fine sieve or blitz it with a stick blender for 5 to 10 seconds, then warm it gently. To stop lumps next time, mix flour or cornflour with cold water first (a slurry), or cook flour in fat to make a roux before adding stock.
Key Takeaways
- Whisking off the heat breaks up small lumps in seconds.
- A fine sieve removes stubborn lumps without wasting the gravy.
- A stick blender gives the smoothest result for very lumpy gravy.
- Lumps happen when dry thickener meets hot liquid too quickly.
- A slurry or roux is the simple way to stop lumps forming.
Why Does Gravy Go Lumpy?
Flour and cornflour are made of starch. When dry starch touches hot liquid, the outside of each clump swells and seals at once, trapping dry powder inside. That is what makes a lump. It is most likely when you sprinkle flour or gravy granules straight into boiling liquid, add the thickener all at once, or stop stirring for too long.
How to Fix Lumpy Gravy: 4 Methods
- Whisk it. Take the pan off the heat and whisk quickly for 30 seconds. A balloon whisk breaks small lumps far better than a spoon.
- Sieve it. Pour the gravy through a fine sieve into a clean pan or jug, and press any lumps through with the back of a spoon.
- Blend it. For very lumpy gravy, use a stick blender for 5 to 10 seconds, or a jug blender with the lid held down with a cloth.
- Reheat gently. Warm the smooth gravy over a low heat, stirring, for 1 to 2 minutes. Add a splash of stock if it has become too thick.
Tip: Hot liquid expands in a blender. Only fill a jug blender halfway and hold the lid down with a folded tea towel to stay safe.
Which Fix Should You Use?
| Problem | Best fix | Time |
|---|---|---|
| A few small lumps | Whisk hard off the heat | 30 seconds |
| Lots of small lumps | Pour through a fine sieve | 2 minutes |
| Large, stubborn lumps | Stick blender | 1 minute |
| Lumpy and too thick | Sieve, then add hot stock | 3 minutes |
| Lumpy and too thin | Sieve, then add a cornflour slurry | 3 minutes |
How to Stop Gravy Going Lumpy
🥄 Make a slurry
Mix 1 tbsp cornflour with 2 tbsp cold water until smooth, then stir it into simmering stock.
🧈 Make a roux
Cook equal amounts of butter and flour for 1 to 2 minutes, then add warm stock slowly while whisking.
🌡️ Add liquid slowly
Pour the stock in a little at a time and whisk between each addition.
🥣 Keep whisking
Keep the gravy moving as it thickens, especially in the first minute.
You can read more about each method in our guides to what a slurry is in cooking and what a roux is.
Fixing Lumpy Gravy Made with Granules
Gravy granules lump when the water is not hot enough or the granules go in all at once. Use water just off the boil, sprinkle the granules in slowly and stir constantly. If lumps still form, whisk or sieve the gravy in the same way as above.
If the lumps taste raw or floury, the flour has not cooked enough. Simmer the gravy gently for another 2 to 3 minutes after fixing it.
Common Mistakes
- Adding dry flour straight into hot gravy.
- Using a spoon instead of a whisk.
- Boiling gravy hard, which can make it catch and form skin.
- Adding all the stock to a roux at once.
Frequently Asked Questions
How do you fix lumpy gravy fast?
Take it off the heat and whisk hard for 30 seconds. If lumps remain, pour it through a sieve.
Can you blend lumpy gravy?
Yes. A stick blender for 5 to 10 seconds makes lumpy gravy completely smooth.
Why is my gravy lumpy with cornflour?
The cornflour was probably added dry or to very hot liquid. Always mix it with cold water first.
How do you fix lumpy gravy without a sieve?
Whisk it hard off the heat, or use a stick blender. You can also strain it through a clean tea strainer.
Can I make gravy ahead to avoid lumps?
Yes. Make it a day ahead, chill it, then reheat gently and whisk well before serving.
Final Thoughts
Lumpy gravy is easy to rescue. Whisk it off the heat, sieve it, or blend it, then warm it through. Next time, mix your thickener with cold liquid or fat first and add stock slowly, and your gravy will be smooth from the start.
