|
Gravy Problems and Solutions
|
Problem |
Solution |
| Lumpy gravy |
Beat the gravy with a whisk until smooth. As a last
resort, use a food processor, strainer or blender. Reheat, stirring
constantly. |
| Slightly too salty |
Two remedies:
Add several raw potato slices and cook until the potato slices
are translucent. Remove and discard the potato.
Add a few pinches of light brown sugar. Don't add too much or the
gravy will become sweet. |
| Severely too salty |
Make another batch of gravy, omitting all salt. Blend
the over-salted and the new batch together. |
| Too light in color |
Add 1/2 teaspoon of instant coffee or about 1/2 to 1
teaspoon of Gravy Master. |
| Too thin |
There are three different remedies:
ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in
cold water. Stir until dissolved, then mix into gravy. This can be
served as soon as the gravy thickens due to arrowroot's being
flavorless.
FLOUR - Make a thin paste of flour and cold water. Stir into
gravy and continue to cook to eliminate the raw flour flavor.
CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in
cold water. Stir until dissolved, then mix into gravy. Continue to
cook and stir to eliminate the cornstarch flavor.
NOTE: Mixing starch with cold water before adding it to a hot
mixture prevents lumping. |
| Too thick |
Slowly whisk in more broth until the desired thickness
is attained. |
| Fatty/Greasy |
If time is of the essence, skim the fat off the top or
soak up with a fresh bread slice. Alternatively, you can add a few
ice cubes. The fat will cling to the ice cubes.
If time allows, chill the gravy, skim off the fat, and reheat the
gravy until it bubbles. |
|
