How do I rescue botched gravy?

The situation is this: chicken gravy made from pan drippings, homemade stock, splash of white wine and cream, with a roux made with flour and chicken fat. Should be great, right?
It's thin and after it cooled sort of separated.
Is there any way to rescue this?

Jenny O


Jenny O. May 2, 2011
Thank you everyone! Great suggestions! I ended up re-roux-ing with the flour I had on hand, slowly incorporating the hot gravy, and then simmering it for a while. It worked perfectly!
Panfusine May 2, 2011
In such situations, especially when time is of the essence, I cheat by pouring the gravy into a blender & whipping the daylights out of it to make it smooth!
beyondcelery May 2, 2011
Try using sweet rice flour in future gravies. It's gluten-free, but it'll thicken a gravy like no one's business and it incorporates extremely well while whisking.
inpatskitchen May 2, 2011
I love Wondra!
vvvanessa May 2, 2011
try taking equal parts soft butter and flour and mix them togehter well (alias beurre maniƩ). re-heat the gravy on the stove top, and start adding in the butter-flour mix a teaspoon at a time until the gravy is re-emulsified and the new flour is cooked. or, you could start with a new roux, adding in the gravy and whisking vigorously to bring the gravy back together.
Betsy November 19, 2018
Would you add all of your gravy into the new roux? Or, add the new roux into the old gravy? šŸ¤£
Beepie January 20, 2022
Not sure how this works? The gravy is oil based (fry the chicken in the oil then use a cup of oil, add flour, make a roux then add milk- which separated) when making a new roux and adding the old mixture it just splits again- even when heating slowly.
hardlikearmour May 2, 2011
You could also consider tapioca starch. It thickens quickly and doesn't have a raw flour taste to it. Check out the info at cook's thesaurus on thickeners:
PattiinMS May 2, 2011
I might try taking a little of the hot gravy out of the pan, put it in a smaller pan and whisking in a small amount of flour until it is well mixed in, then adding more of the old gravy into it continually whisking it. Also beleive in the Wondra advice!
Sam1148 May 2, 2011
You could try smashing some softened butter with flour and adding that to the mix while warm. Whisking and incorporating it back to gravy.

For future use: Wondra Flour.
Sold in the baking section in a blue canister with a shaker top. It's granulated flour that incorporates to gravies while warm with very little clumping...and my 'go to' for rescuing a separated gravy.

It's also perfect for putting a slight crust on seafood or chicken when you just want a bit of flour for a shallow fry in a just a bit of oil.

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