No Thanksgiving dinner is complete without good old-fashioned gravy.
Here are six common mistakes that make gravy less than perfect and how to fix them.
Gravyyou slather it on turkey and pool it on top of mashed potatoes.
Johnny Autry
No Thanksgiving dinner is complete without a good old-fashioned gravy.
Pictured recipe:Slow-Cooker Turkey Thighs with Herb Gravy
Mistake to Avoid No.
1: Your Gravy Has Lumps
Nobody likes lumpy gravy.
Johnny Autry
What’s a roux?
A roux is a paste made from flour and fat that thickens sauces, and it’sessentialto a good gravy.
Aim for one part fat to one part flour.
Heat the fat in a saucepan or directly in the roasting pan.
Once your roux is nice and bubbly, add your liquid and whisk (don’t stir!)
until the mixture bubbles and thickens.
Pouring the gravy through a fine mesh strainer should do the trick.
Mistake to Avoid No.
2: Your Gravy Is Too Thick
So you made a delicious gravy except it’s too thick.
Another mistake is not taking into account the fact that gravy tends to thicken as it cools.
Remember to check the seasoning when you’re done and adjust if needed.
Pictured recipe:Turkey Stock & Gravy
Mistake to Avoid No.
If you’ve added too much liquid, you might try cooking it longer.
Reducing the volume may be enough to thicken it up.
Here is where you’ll have to make a slurry.
A slurry is much like a roux with a less attractive name and a few other minor differences.
As it heats, it will thicken.
Mistake to Avoid No.
What we’re really after from the pan are those browned bits that form at the bottom.
They’re a flavor powerhouse.
You’ll want them in your gravy, but not the fat that they’re often swimming in.
Whisk any fat that’s left into the gravy and serve immediately.
Mistake to Avoid No.
5: Your Gravy Tastes Burnt
This is perhaps the worst-case scenario in the world of gravy-making.
Let’s entertain Plan B….
If your pan is burnt, these will provide you with a much-needed flavor boost for your second attempt.
Mistake to Avoid No.
If you’ve got homemade broth or stock, use that as the body of your gravy.
If you’re using broth or stock from a box, opt for a low-sodium option.
That will also thin it out, so you may have to thicken it back up again.
Remember, making gravy is not a reflection of your abilities or skills.
With these essentials, you’ll be well-equipped to handle any mishap that may come your way.
