how do you separate lumps from the gravy?
Strain them out or mash them or puree them in a blender.
If I want to separate them, I run the gravy through a strainer. But before straining, I also mash the lumps and stir very very well. With good luck, the straining step isn't necessary.
To separate lumps from gravy, you can follow these steps:
1. Allow the gravy to cool a bit: Lumps in gravy often form due to the coagulation of starches or proteins when the gravy is too hot. Allowing it to cool slightly will make it easier to work with.
2. Use a whisk or spoon: Start by using a whisk or spoon to vigorously stir the gravy. This process helps break up the lumps by agitating the starches and proteins.
3. Strain the gravy: If stirring alone doesn't work, you can use a fine-mesh strainer or a sieve. Place it over a separate container or pan, and slowly pour the gravy through it. The strainer will catch any remaining lumps, leaving you with smooth gravy.
4. Blending or using an immersion blender (optional): If the above steps still leave lumps behind, you can pour the gravy into a blender or use an immersion blender directly in the pan to further smooth it out. This method is especially effective for removing stubborn lumps.
Remember to adjust the thickness of the gravy afterward if necessary by adding more liquid or thickening agents.