On Fri, 03 Mar 2006 01:20:23 -0000, Alex Rast wrote:

> Unfortunately, I've not found the last point to be true. In fact, there
> seems to be to me some "magic" behind getting gravy not to clump that I
> don't understand. I do a roux just as you describe. There's never any
> problem with making it smooth during the roux stage. And then I can brown
> the roux as desired. But then, when I add liquid - usually hot broth,
> occasionally hot water - invariably, the roux clumps badly. I can declump
> it, by stirring for about 1/2 hour, carefully pressing the clumps against
> the side and spreading them out, then stirring back in, but this is
> insanely tedious. It doesn't matter how much liquid is added, the result is
> the same, it would seem, every time. Can anyone speculate what I might be
> doing improperly?

My epiphany was to use a flat whisk to stir gravy. It comes out lump
free every time.
--

Practice safe eating. Always use condiments.