5 Fast Gravy Fixes

WITH CHEF DAN McGEE, AU COMPTOIR, VAN­COU­VER

Western Living - - FOOD -

TOO RUNNY?

If your gravy is too runny but still full of flavour, use a slurry or roux (equal parts flour and but­ter) to thicken it quickly. If your gravy is too runny and weak with flavour, re­duce over medium heat.

TOO THICK?

If you’ve ended up with gravy that’s too thick, add more stock while whisk­ing un­til it reaches the de­sired con­sis­tency. You’ll likely end up with more gravy, but that’s never a bad thing dur­ing the hol­i­days!

TOO OILY?

Heat the gravy in a pot on very low heat. This will al­low the fat to rise to the sur­face so that it can be skimmed off.

TOO FLOURY/CHALKY?

If your gravy is chalky, your roux needs to be cooked longer. Sim­ply pour your gravy into a heavy-bot­tomed pot and sim­mer on medium heat un­til the flour flavour dis­ap­pears (usu­ally about 20 min­utes).

TOO CLUMPY?

Clumps form when the stock is added too quickly or if the gravy hasn’t been stirred con­sis­tently. To re­move clumps, whisk your gravy vig­or­ously (work those arms!). If that doesn’t do the trick, pass the gravy through a fine sieve.

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