How To Make Perfect Gravy

GRAVY PROBLEMS

GRAVY SOLUTIONS

Gravy is lumpy.

With a whisk rotary beater, beat the gravy until smooth. If all other attempts fail, use a food processor, strainer or blender. Reheat, stirring constantly. Serve.

Gravy is too salty.

If the over salting is slight:

• A. Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato prior to serving.
• B. Add a few pinches of light brown sugar. DON'T ADD TOO MUCH or your gravy will turn sweet.

If the over salting is severe, the gravy must be repaired by increasing the quantity. Prepare another batch of gravy, omitting all salt. Blend the two batches together.

Gravy is too light in color.

Add 1/2 teaspoon of instant coffee.

Gravy is not thick.

If time permits, allow the gravy to continue to simmer on the stovetop. If time does not allow, mix the following thickening agents as indicated:

• A. Cornstarch - Blend 1 teaspoon per cup of liquid in cold water. Stir until dissolved then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.
• B. Make a thin paste of flour and cold water, stir into gravy and continue to cook to eliminate the raw flour flavor.
• C. Arrowroot - Blend 1 tablespoon per cup liquid in cold water. Stir until dissolved, then mix into gravy. Can be served as soon as the gravy thickens due to arrowroot's lack of taste.

NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

Gravy is too thick.

Slowly whisk in more broth until the desired thickness is achieved.

Gravy is greasy/fatty.

For an immediate fix, the fat can be skimmed off the top or soaked up with a fresh bread slice. If more time allows, chill the gravy, skim off the fat and reheat the gravy until it bubbles.