| 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 Add a few pinches of light brown sugar. Don’t add too much or the |
| 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 FLOUR – Make a thin paste of flour and cold water. Stir into CORNSTARCH – Blend 1 teaspoon of cornstarch per cup of liquid in NOTE: Mixing starch with cold water before adding it to a hot |
| 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 |