Successful gravy! Finally!

If your read this blog at all you know I’ve had a life long struggle with gravy.  Too thick, too thin and always lumps! I have to strain my gravies every time.

I thought I had tried everything. But I saw a chef on the Today show.  He replaced the wheat flour in his roux with tapioca four.  The result seemed to be just right. So I tried it.

Perfection in a gravy boat!  The change resulted in a velvety, lump free, flavorful gravy.  Even reheated the next day it was smooth and delicious!  

I have used tapioca in fruit pies for years. Why it never occurred to me to use it in gravy is a mystery. I hope I never forget it!

I am so thankful to have this problem solved!  Yummster!