How do you separate lumps from gravy?

- Let the gravy cool slightly so the lumps can rise to the surface.

- Use a large spoon to skim off the lumps that have formed on the surface.

- Repeat this process until no more lumps are visible.

2. Straining:

- Place a fine-mesh strainer over a bowl.

- Pour the gravy through the strainer, catching the lumps in the mesh.

- Use a spoon to press the lumps through the strainer, if necessary.

- Discard the lumps and serve the smooth gravy.

3. Blending:

- If the lumps are small, you may be able to blend them out by using an immersion blender.

- Place the blender in the gravy and blend until smooth.

- Be careful not to over blend, as this can make the gravy too thin.

4. Adding Cornstarch:

- Mix a tablespoon of cornstarch with an equal amount of water to form a slurry.

- Whisk the slurry into the gravy and bring to a simmer, stirring constantly.

- The cornstarch will help to thicken the gravy and smooth out any lumps.

5. Passing Through a Chinois:

- A chinois is a fine-mesh sieve that is used to strain sauces and soups.

- Place the chinois over a bowl and pour the gravy through it.

- The lumps will be caught in the chinois, leaving you with a smooth gravy.