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 gravy
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 gravy
Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together.
Too light in color gravy
Add 1/2 teaspoon of instant coffee or about 1/2 to 1 teaspoon of Gravy Master.
Too thin gravy
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 gravy
Slowly whisk in more broth until the desired thickness is attained.
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.