Get rid of the lumps by mixing
thoroughly before cooking.

Gravy is the star of many great dishes. Here are a few secrets to help you make sensational gravy:

• If you're making gravy for something that's been roasted or pan-fried, deglaze the pan and use the drippings for extra flavor.
• For lump-free gravy, make sure the flour or cornstarch
  is thoroughly mixed with the fat or the cold liquid before cooking it.
• Cook and stir constantly (use a whisk) until the gravy boils and thickens.
• Browned bits of meat or poultry in gravy add lots of flavor, so don't bother with straining them out.
• To finish gravy, season it to taste with salt and pepper and, if needed, thin it with a little broth, wine, or milk.