Appreciation post: My uncle called my gravy 'gritty' and I fixed it

He said it felt like sand at Easter dinner, and he wasn't wrong because I was dumping flour straight in without mixing it with butter first. I switched to a proper roux last week for a test batch of chicken gravy and it came out smooth for the first time. Anyone else get a blunt kitchen critique that actually helped?

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taylor_hayes252mo ago

Gritty gravy is a texture issue not a flour method one. I've made smooth gravy both ways.

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michaelchen2mo ago

Oh man, @taylor_hayes25 - so you think it's purely down to how fine you sift the flour (or whatever thickener you're using), not the cooking method itself? What temp/liquid combo have you found works best for avoiding that texture?

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