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?

2. The Science of Roux: How Long You Actually Need to Cook It
Cooking a roux is a delicate balance. The length of time you cook your roux will depend on the flavor and color you desire. For a light gravy, a white roux is typically cooked for 2-5 minutes until it just begins to take on color. For a deeper flavor, a blonde roux is cooked for 5-7 minutes until it turns a golden tan.
The key is to stir constantly to prevent burning and ensure even cooking. A properly cooked roux will have a slightly nutty aroma and a smooth consistency, providing a stable base for your gravy.

3. The Immediate Fix: Simmering Out That Raw Flour Taste
If you find your gravy tastes like raw flour, one immediate fix is to simmer it longer. Bring your gravy to a gentle simmer, stirring frequently, and allow it to cook for an additional 5-10 minutes. This extra cooking time helps to mellow the raw flour taste and improve the overall flavor.
Be cautious not to let your gravy boil vigorously, as this can lead to over-reduction or burning. A low simmer is ideal for coaxing out the best flavors and achieving a smooth texture4. Whisking Like a Pro: How to Beat Lumps Into Submission