How to Make Gravy Without Lumps

Tips for making a delicious and lump free gravy for your next dinner party.

Nine times out of ten, if someone makes gravy, they could use a little help. That’s not because it’s a difficult thing to make, but rather you have to use the correct order of operations; it’s like math class, but more delicious.

The number one most common mistake involves the timing of when to add the flour or flour alternative to the pan. Whereas a lot of recipes tell you to sift the flour so that it doesn’t clump, there is a much easier way to guarantee a clump-free gravy without cutting corners. Follow these simple steps to ensure that your gravy wows and delights your family at dinnertime. Bon appétit!

Did you or your loved go gluten-free? Fear not! Substitute the flour from the regular recipe with Corn Starch for an equally delicious version of this flavorful holiday staple.


  • 8 tbsp Salted Butter (1 stick)
  • 2 heaping tablespoons of all-purpose flour
  • 4 cups of chicken or turkey stock (or pan drippings)
  • 1 tsp salt to taste
  • 1 tsp pepper
  • Zest and juice of one lemon
  • 1 tsp Italian seasoning
  • 1/2 tsp dried sage


Heat a small sauce pan over medium heat. The ideal sauce pan is one you’re comfortable whisking in, as opposed to one that you’ll scratch. Melt down the butter until it is completely liquid. If the butter is bubbling aggressively, lower the heat until it stops. 

Add the zest of one lemon, the black pepper, the sage and Italian seasoning, then let simmer for 1 minute. 

Slowly introduce the flour to the butter and whisk it until everything unites in the pan. Continue to do this until you can’t discern the butter from the flour. If you stop this step too early you could end up with lumps. 

Now it’s time to add your liquid. You can use canned, boxed chicken or turkey stock, or the juices from your roasting pan. Along with the liquid, add the juice of a lemon and salt, then continue to whisk until the mixture looks like gravy.

Let simmer on the stove for at least 15 minutes and up to 1 hour, stirring occasionally. The longer that you let it cook, the thicker your gravy will be due to evaporation and how the flour expands as it sets. 


A sprinkling of freshly chopped parsley on top of your gravy is always a nice touch, and contributes to the overall freshness of your cooking. 

Serve gravy in a gravy boat with a small ladle, or a small gravy pitcher. If you don’t own one, use a tablespoon and cereal bowl. Alternatively, it’s easy to find these products at any kitchenware retailer.

If you need gravy for any time of year, this recipe is rather versatile. If anything, eliminate the sage for a more season-neutral flavor. Enjoy!