How to Make Gravy Without Lumps: The Secret Is in Adding Flour Correctly
Gravy is a favorite sauce option for many people because it can transform even the simplest dish.
Even ordinary buckwheat will become much tastier and more nutritious if you simply serve it with a tasty gravy.
However, you can often encounter an unpleasant situation: lumps appear in the sauce. In order to fix the problem, you just need to correctly enter one important component - flour. It is known that without the product it is impossible to prepare a decent quality gravy.
How to add flour correctly so that the result meets expectations
First of all, it is worth remembering that it is mainly fresh flour that clumps. In addition, its taste clearly stands out within the gravy, which also spoils the impression.
Therefore, you need to heat the flour in a dry frying pan until its color changes. As soon as the flour becomes a nice shade, you can remove it from the stove.
It is important to ensure that the product does not burn. Therefore, it is not recommended to leave the stove: constantly stir the flour.
After this, the fried product is added to a container with water and brought to a liquid state. As soon as you notice that there are no lumps, the ingredient can be added to the gravy.
