The Joy of Cooking Calendar-a-Day 2002
Everyone loves gravy, but everyone is terrified of making it. No wonder. Generations of cooks have been taught to make gravy directly in the roasting pan, by stirring flour into the drippings and then adding water or stock. Unfortunately, the all-too-usual result is a lumpy, greasy glop. the problem is that the flour will mix smoothly with the fat but not with the juices and roasting particles. this causes lumps. Meanwhile, there is too much fat for the flour to fully absorb it. When liquid is added, the excess fat separate and floats to the top of the gravy.