We made gravy from pan juices and it's too salty! Help! Is there any way to fix it?
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Kristen is the Creative Director of Food52
Yes! Do you have a any cream or unsalted broth (or the potato cooking water)?
No, but I have some whole milk, do you think that would work as a sub for cream?
Or sour cream?
Yes, definitely. I would just stretch the gravy with milk and then you'll probably need to thicken it with either a couple tablespoons of flour and water shaken in a jar (pour it in slowly while whisking like crazy), or Wondra flour sprinkled in if you have it.
Thank you soooo much!
Good luck! Let me know how it goes.
Quarter a large potato and simmer in the gravy till tender, remove and re season.
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