I was making a big pot of turkey gravy for a family dinner last Sunday and it came out all lumpy and gross. I tried whisking it for like 10 minutes but it just would not smooth out. Then my aunt walked in and told me to dump it through a fine mesh strainer straight into a clean pot. I thought she was crazy but I did it anyway and the difference was wild. The lumps stayed behind in the strainer and the gravy came out silky smooth in about 30 seconds. Now I do this for every gravy or sauce I make, it saves so much time and frustration. Has anyone else tried this trick or do you have a better way to fix lumpy sauces?