i tried to thicken my gravy with flour and it didn't work

[RubySlippers]

so what did i do wrong - all the flour went to the top in nice big lumps

i added hot gravy to the flour and made into a paste before i put it into the pan

any tips?

Mix it more?

i sometimes use flour instead of cornflour.
You need to mix the flour with water so its thinner than a paste, and stir all the time.

Use cornflour.

Did you whisk? What did you do before you added the flour? How did you get to that stage?
I always add flour before adding any liquid, so the juices at the bottom of the pan.

I add cold water to the flour and make a paste, then add hot water to it to make it warm then tip it in, stirring well.

however yesterday I made microwave gravy by adding water flour and stock in a jug and heating for a few minutes then adding gravy browning and heating abit longer

also add the flour-water slowly + whisk it (the gravy that is)while you do so

sorry that wasnt very clear.
add water to the flour so it is really thin - that way you get all the lumps out before it's added to the gravy.
then add to the gravy and continue to heat, stirring constantly
hth

i never use cornflour, i use gravy granules and whisk like mad!

Make the flour into a paste with a little water before you add it to the gravy.

I use sauceflour

D'oh sorry didn't read your op properly!!!!!

tried extra mixing and a whisk

i don't have cornflour - is that generally better?

i had gravy from the freezer from the last roast i made so it is quite a full pan - perhaps that is the problem too?

If you must use flour (instead of cornflour) mix the flour with butter or margarine to form a thick paste, then add to your gravy, soup etc.

gravy granules - don't have any

bunny - i didn't make the paste thin enough either

what a success LOL!!

i use the raosting tin i roasted the meat or chicken in, stick it on the hob, add a bit of wine to deglaze, if neccesarry, and some water, and then add a spoon or two of gravy granules and whisk and whisk.. never had a lump!

cornflour is thinner than flour iyswim, so makes things thicken up better.

will have to get some cornflour - we shall have thin gravy but it still tastes good IMHO

you must make sure it boils with the flour and it takes a while

i didn't boil it either - no wonder it didn't work

my GCSE in home ec was a looooooong time ago

so, consensus is:

cornflour mixed into a thin paste, add to pan whilst whisking like a loon, and allow it to boil

call it jus not gravy !

you are such a ponce lulu

says you, living in the south east, having a roast dinner on a thursday

i am still Northern at heart tho'

so you say.....

We had roast dinner on Tuesday lulu