Gravy Tips and Hints

Lumpy gravy and over-salted gravy can be fixed

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Perfect Gravy Tips and Hints

With a few tricks, you can turn out the best gravy ever. Below you will find tips and hints for making gravy and fixing it when things go wrong.

• Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.

• Instant mashed potato flakes will work as a thickener for gravy and produces no lumps.
You may need extra salt.

• Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon .

• Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.

• When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.

• Constarch has twice the thickening power of flour.

• Arrowroot has slightly more than twice the thickening power of flour.

• Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.

• Liquid gravy browner can be added to gravy to improve color.

• When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.

• Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.

• Adding a teaspoon of instant granules or per two cups gravy enriches the flavor as well as adds color.

• Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

More about Gravy:

Gravy Types
Making Gravy with a Roux
Other Gravy Thickeners
Gravy Storage
• Perfect Gravy Tips and Hints


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