Stir together the flour and water until the mixture is smooth and contains no lumps. (A)
Don’t use a blender or immersion blender for this or the flour may become gummy. Heat the jus to a bare simmer and whisk in the water-flour mixture. (B)
Bring back to a boil and boil until the jus thickens. If the gravy seems lumpy, go ahead and strain it. (C)
The finished gravy (D)
should be passed at the table in a sauceboat.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.