Tag: Fat in gravy

According to seasoned chefs, one of the most common kitchen woes is a lumpy gravy, often caused by improperly mixed thickeners. The unappealing white bits you find in your gravy are typically clumps of flour or congealed fat, though other factors like dairy separation and proteins can also be to blame. This guide will help you identify the culprits behind lumpy gravy and provide foolproof methods for achieving a silky, smooth texture.

A single cup of canned beef gravy can contain over 50% of the recommended daily sodium intake, highlighting a key nutritional consideration for consumers. To truly understand what is the nutritional value of beef gravy, it's essential to look at the differences in preparation methods, comparing ingredients in homemade, canned, and powdered versions.