Results 1 to 1 of 1
  1. #1
    Super Moderator MissDaisy's Avatar
    Join Date
    Aug 2007

    Default How to Repair Your Gravy if it didn't come out!!

    Gravy is lumpy. With a whisk or 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 oversalting is slight:
    A. Add several raw potato slices and cook until the potato slices
    are translucent. Remove the slices prior to serving.
    B. Add a few pinches of light brown sugar (only a few pinches, or
    gravy will become too sweet). If the oversalting 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 range top. 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. Paste of flour and cold water.
    C. Arrowroot - Blend 1 tablespoon per cup of 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 reached.
    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.

  2. The Following User Says Thank You to MissDaisy For This Useful Post:

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

(C) Melissa 'Liss' Burnell & 1995-2016
Material from may not be copied or distributed, or republished, uploaded, posted, or transmitted in any way, without the prior written consent of, EXCEPT: you may print recipe pages for your personal, non-commercial home use only, provided you do not delete or change any copyright, trademark, or other proprietary notices. Modification or use of the materials for any other purpose violates's intellectual property rights.