The only thing standing between you and a grandma-worthy gravy? Lumps, which form when your starch cooks before it’s incorporated into the stock. Here’s a guide to keeping lumps at bay ...

Almost by definition, gravy is a bit of an afterthought — one of the last things you whip up once the roast is out of the oven and everybody's getting seated for dinner. That's especially true ...

Add salt, white pepper, and a pinch of nutmeg, stirring. Cook on low heat until smooth, thickened, and creamy texture ...

Bring the gravy to a simmer, stirring constantly. Simmer for 3–4 minutes stirring all the time to remove any lumps and until the gravy thickens. Season to taste and serve.