ADVERTISEMENT I tried to thicken my New Year’s roast drippings, but I can still taste raw flour and there are lumps everywhere — how do I smooth this out?

1. Why Your Gravy Tastes Like Raw Flour
The raw flour taste in gravy is usually a result of insufficient cooking time. When flour is not cooked long enough, it retains a raw taste that can overpower the other flavors in your dish. Typically, when making a roux (a mixture of flour and fat used to thicken sauces), the flour should be cooked for at least 2-3 minutes over medium heat until it reaches a light golden color. This allows the flour to lose its raw taste and develop a nuttier flavor, which will complement your gravy.
Additionally, using the right ratio of flour to fat is crucial. A good starting point is to use equal parts of flour and fat by weight. For example, if you are using 2 tablespoons of fat (such as butter or drippings), you should use approximately 2 tablespoons of flour.