Fixes to Common Gravy Questions
With recipes as simple as gravy, it’s important to get the details right. Sometimes that can be harder than expected, but have no fear, Betty is here to fix all your gravy problems.
How to Fix Thick Gravy?
Add a hot liquid — either stock or broth, water from cooking potatoes, white wine or just plain old water – to hot gravy and whisk to incorporate.
Note, when you wish to make a thinner gravy from the start, follow the Pan Gravy recipe and decrease meat drippings and flour to 1 tablespoon each.
How to Fix Thin Gravy?
Dissolve 1 tablespoon of flour in 2 tablespoons water; stir into gravy with fork or wire whisk. Boil and stir 1 minute.
Alternately, you can add a quick-mixing flour, like Wondra to thicken gravy.
What to Do When Gravy Is Too Salty?
Add a few peeled potatoes, cut into eighths; cook and stir 5 to 10 minutes, then remove potato pieces.
What to Do When Gravy Is Lumpy?
Pour into food processor — or if you have an immersion blender, this is the perfect time to use it — and process until smooth, or press gravy through a strainer; return saucepan to heat.
Note, you can avoid lumpy gravy in the first place by using a wire whisk when adding the flour to the drippings. Beat the drippings rapidly with the whisk while adding the flour and voila! No lumps.
What to Do When Gravy Separates?
Gravy separates when there is too much fat in relation to the other ingredients. If this happens, cool down the gravy until the fat rises and solidifies. Scrape off the fat, discard and reheat your gravy.
A gravy separator can also come in handy in this situation. When you use a gravy separator, the fat will sit on top and a spout will pour the liquid from below. Pour until the fat remains; discard the fat.
Alternately, adding a higher proportion of other ingredients can help when there is too much fat. Blend equal amounts softened butter and flour, or Wondra together in a small bowl, starting with a couple tablespoons of each. Once the flour and butter are blended together, reheat your gravy and whisk in flour-butter mixture, a little at a time.
What to do When Gravy Tastes Like Flour?
If your gravy tastes like flour, it’s probably because you did not allow it to come to a full boil. It’s important to cook gravy at a full boil for 1 minute. This cooks the flour or cornstarch, so the gravy doesn’t have a starchy flavor. To correct, bring gravy to a boil; reduce heat and let simmer 1 minute. If gravy is too thick, then thin as noted above.
How to Fix Bland Gravy?
Those bits in the bottom of a roasting pan are flavor jewels! Be sure to scrape them all up to start your gravy. You can always strain it later if you like smooth gravy.
Adding a little chicken base or beef base, depending on the type of gravy, will intensify the flavor, but will also add more saltiness, so it’s best to adjust the salt level once you have added other ingredients.
Ground pepper, finely chopped fresh herbs also can add flavor. If possible, make gravy ahead of time. It will develop a deeper flavor, and it’s easy to remove excess fat.