My gravy is too salty

  • 1 Comment

1 Comment

Merrill S. November 23, 2017
If you have more (unsalted) stock, you can start by adding that, a little at a time, until the gravy is no longer to salty. If your gravy is then too thin, you can create a roux by stirring together equal parts softened unsalted butter and flour, and whisking little bits of this into the simmering gravy until it is the right thickness. Another possibly fix, if you don't mind a creamier gravy, is to add a bit of heavy cream. If you do this, don't boil your gravy again -- gently reheat over a low flame and remove from the heat before it boils. Hope this helps and Happy Thanksgiving!
Recommended by Food52