Yes, sad gravy can be saved (even with Aunt Sally breathing down your neck)
We’ve all been there. Your roux looks good, you add stock until your gravy is the ideal consistency, and then those pan drippings go in and suddenly you’ve got a sauce that’s thinner than chicken soup. Before you panic, remember that there’s always a way to thicken it, whether you’re an hour or a minute away from dinner time. Here's exactly what you need to do:You’ve got time! Just let it simmer gently over moderate heat, which will tighten it up and concentrate its flavor.
Brown another roux and whisk your too-thin gravy into that. About 1 Tbsp. each butter and flour will thicken 1 cup stock.Work 2 Tbsp. room-temperature butter into an equal volume of flour in a separate bowl until it forms a smooth paste. Whisk into the gravy a bit at a time, letting the gravy gently boil between additions, until thickened to your liking.Mix 1 Tbsp. each cornstarch and water to form a smooth liquid. Whisk into gravy and let boil a few seconds to activate the starch.
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