It's gummy in fact, and you're not quite sure where you went wrong or how to fix it. No problem! One mistake that can result in gravy that's too thick is adding too much thickener or too little liquid. Another mistake is not taking into account the fact that gravy tends to thicken as it cools.
When it's hot, gravy should be thick enough to just coat the back of a spoon, but not so thick that it sticks to the spoon like glue. If your gravy is hot and still too thick, add broth a little at a time to thin it out.
Remember to check the seasoning when you're done and adjust if needed. Pictured recipe: Tequila-Spiked Pan Gravy. Gravy's job is to coat mashed potatoes, turkey, stuffing or everything on your plate with a thin layer of meaty goodness and it can't do its job if its pools at the bottom of your plate like water.
If you started with a roux and your gravy is just too thin, there are a few things you can do to correct it. If you added too much liquid, you can try cooking it longer. Reducing the volume may be enough to thicken it up. However, if your gravy is thin and the seasoning is where you want it, cooking it down may make it too salty.
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. Like the roux it thickens sauces, but unlike the roux, it uses a thickener like flour combined with a little bit of liquid like broth or water instead of fat. As it heats, it will thicken. Making gravy straight from the roasting pan is always best, but you'll need to take some steps to prevent your roasting-pan gravy from tasting like an oil slick.
What we're really after from the pan are those browned bits that form at the bottom. They're a flavor power-house. You'll want them in your gravy, but not the fat that they're often swimming in. The solution? Deglaze the hot roasting pan with broth or wine if you want to spare some and pour the liquid into a fat separator or glass measuring cup. This will help loosen those tasty brown bits from the pan while getting rid of the fat that has also collected at the bottom.
Start by determining how much cooking liquid you have for making the gravy. The cooking liquids include stock homemade or store purchased broth and juices from the drippings created during the roasting period. Then to determine the amount of thickening needed, use the equation of 1 tablespoon of flour and 1 tablespoon of fat or butter per cup of cooking liquid. This is a good starting point, and then additional thickening or stock can be added to adjust the thickness of the gravy if necessary.
See the chart below for a quick reference on how much cooking liquid and thickener is required. Using a 1 tablespoon of fat to 1 tablespoon of flour ratio per cup of cooking liquid, add the required quantity of reserved fat to a saucepan the roasting pan can also be used if desired. Place over medium heat. Note: If you are making 6 cups of gravy, use 6 tablespoons of fat and 6 tablespoons of flour. There are several alternative methods that can be used for making gravy. All have the same basics to them, such as the use of pan drippings, broth and some type of thickening agent.
In a small bowl add equal amounts of flour and butter. When determine how much flour and butter to use, figure the amount based on 1 tablespoon of flour and 1 tablespoon of butter for each cup of liquid being thickened.
See the chart above. You may want to make extra to be sure you have enough when thickening the gravy. This method requires the capability of using the roasting pan on the stovetop because the gravy is made in the pan in which the meat was cooked. It uses a roux for thickening where the fat and flour are cooked in the roasting pan and then the juices are added back in. Pour off drippings and separate fat and juices as shown above. If desired, deglaze the pan as stated in Deglazing Roasting Pan above.
Determine amount of fat needed for the quantity of gravy being made and add back into the roasting pan. See the chart above to determine quantity of fat, flour and cooking liquid needed. Sprinkle the four in the roasting pan and stir into fat. Cook fat and flour for approximately 2 minutes, stirring constantly. Bring the gravy to a simmer and cook for 5 to 10 minutes. After simmering, taste the gravy and seasoning with salt and pepper if desired.
If the consistency of the gravy is not as desired, there are methods that can be used to correct it. Follow the suggestions below. My Recipe Box.
Join Now Sign In. How to Make Turkey Gravy. How To's. Kitchen Advice. Canning Vegetables and Fruits. Cobblers, Crisps, Crumbles, and More. Easter Candy Recipes. How to Make Homemade Ice Cream. How to Make Pumpkin Pie. Pie Crusts. Read Reviews 1. Provided By RecipeTips. Reviewed By CamiLea "I need some help making gravy.
I don't always make the best gravy so I am Useful Tools Making Gravy Tips There are many recipes available for making gravy but you will find that most use the turkey drippings, browned pieces from the bottom of the roasting pan, and a small amount of fat to give it great flavor and color. Useful Tools There are a few tools that can be used to make the gravy making process a little easier. Gravy Separator A kitchen utensil that is used to separate the fat from the juices of the meat. The hot meat juices or any hot meat stock containing fat is poured into the separator and the fat rises to the top while the layer of the meat juices remain on the bottom.
The spout extends down to the bottom where the juices are located, allowing them to be poured out while the fat remains on the top, making it easy to separate the two. Some varieties have a strainer that fits on top to aid in filtering out unwanted particles. Whisk A wire whisk works goods when combining the fat and flour to make the thickening for the gravy. Strainer The strainer is a good tool for eliminating unwanted particles in broth, dripping juices and the finished gravy.
Making Stock This processes can be eliminated if desired and the stock can be replaced with store bought broth, potato water, or plain water. Once it starts to boil, cover and turn the heat down to low. Allow the stock to simmer for approximately 45 minutes to an hour.
Separating Fat from Drippings Before starting to make the gravy, the fat should be separated from the juices so they can be used in different steps of the gravy making process. After removing the turkey from the roasting pan, pour the drippings juices produced while turkey was roasting into a gravy separator.
If you do not have a separator, pour into a glass liquid measuring cup or a bowl. Allow this liquid to settle for 4 to 5 minutes, allowing the fat to separate from the juices. The fat will rise to the top and the juices will settle to the bottom. If using a gravy separator, pour juices into a 2-quart measuring cup until only the fat remains in the separator. After juices are removed, pour fat into a smaller bowl and set aside.
If not using a separator, remove fat from the top of the juices by skimming it off with a spoon and putting it in a smaller measuring cup or bowl. Set juices and fat aside. Deglaze Roasting Pan If after roasting the turkey, there are few browned bits on the bottom of the pan, add a few pieces of skin and a little meat from the neck or the bottom of the turkey and brown them in the roasting pan.
This will produce browned bits that will add color and flavor to the gravy. Add 2 cups of stock to the roasting pan and place it on the stove over medium heat. Stir the stock and scrape the flavorful bits from the sides and bottom of the roasting pan to deglaze. Pour the deglazed juices through a strainer and into the 2-quart measuring cup with the other separated juices. Determine Quantity of Gravy When making gravy, it is often difficult to know how much fat or butter if not using fat from drippings and flour to use for thickening the cooking liquids.
Pour the remaining stock into the measuring cup with the other juices to determine the amount of cooking liquids available. If there is not enough cooking liquid to make the desired amount of gravy, add store purchased broth or water to make up the amount necessary.
If there is potato water available, it is also a good option for additional liquid. Quantity of Liquid and Thickening No. Gray - Method 1 This method for making gravy uses a roux made from fat and flour for thickening the gravy. Add flour to the fat in the saucepan and whisk until smooth. Continue to cook for 3 to 4 minutes over medium heat but do not allow the flour to brown. Continue to whisk the mixture as it cooks.
After the fat and flour mixture has cooked for 3 or 4 minutes, continue whisking and slowly add the cooking liquids. Whisk the gravy as it continues to cook over medium heat. As the mixture cooks it will begin to thicken. Bring the gravy to a boil and then turn heat to low and simmer for approximately 5 minutes. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.
Newsletter Shop Help Center. Home Cooking. Log In Sign Up. Agggh, can you please help rescue my gravy? Here's what I did: Roast turkey parts and vegetables. Make stock from same. Pour drippings into fat separator. Deglaze roasting pan. Use fat from drippings plus butter to make a roux. Incorporate some stock into roux, then that back to the rest of the stock.
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