Fixing Gravy that Curdled?

Karen

January 4, 20080 found this helpful

I've never heard of gravy with milk, try a new recipe.

I use milk to make pork gravy all the time. It could be that when the cold milk hit the hot pot it curdled. When I make gravy, I make my rue in a bowl (milk and flour) then slowly put in a few spoonfuls of the hot gravy into my bowl to warm it up. Once it is not cold then you can add the whole rue into the pot on the stove and you shouldn't have any trouble with curdling.

Place the milk and the flour or corn starch together, blend very well then put in the broth mix. My mom made this gravy that way. Hope this helps..bonnie

I'd put it in the blender with the lid on tight and blend then I'd put a speck more flour in. If you had like hamburger or sausage in, you could strain it before you blend it.

I make chicken gravy with milk all the time and it never curdled. You just have to watch it very close and add the milk before it gets too thick. It will thicken very fast so keep adding milk slowly till it gets to the thickness your want.

Jan

January 10, 20080 found this helpful

Put it in the blender on low speed. If the gravy is hot, be sure to keep your hand on the lid of the blender, or you'll have a volcano.

Ariela
Bronze Feedback Medal for All Time! 107 Feedbacks

January 10, 20080 found this helpful

Curdling may mean that the burner is too high. Lower the heat
and when you add the milk use a wire whisk .. whisking it real
fast.. take it off the burner and continue whisking. Place on burner-low heat to keep warm. My hubby and I take turns doing

Recipe
heat oil over med-high heat (I dont measur, sorry)
add flour stir till thickens..
add salt and peppter to taste.
add milk to desired amount of gravy
turn up heat whisking with wire whisk...
keep whisking till it reaches desired thickness. remove from heat.. then I keep stirring for a while.. it makes it creamier.
And old sounthern taste trick is to add up to a tbsp of sugar.. yummm