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The weird trick that fixed my lumpy gravy in 30 seconds flat
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?
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michaeljones4mo ago
Re: "pulse it in a blender" - that just aerates it and makes it foamy though.
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kim_hart74mo ago
Strainer trick is legit. I've used it on gravy and even lumpy pudding once. Your aunt saved you a ton of arm work. Do you ever just pulse it in a blender instead? That's what my mom used to do.
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owens.nancy4mo ago
Honestly, have you ever tried using a potato masher on lumpy pudding? Sounds weird but it works way better than you'd think, my grandma swore by it.
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