SAVE YOUR GRAVY!

We’ve all made a mess of the gravy at one time or another. If yours is looking like dishwater, don’t panic, it can be salvaged. Here’s how

If you have 1 hour: Simmer gently over a moderate heat, which will concentrate the flavour.

If you have 30 minutes: Brown another roux and whisk your too-thin gravy into that. About 1 T each butter and flour will thicken 1 cup stock.

If you have 10 minutes: Work

2 T room-temperature butter into an equal volume of flour until it forms a smooth paste. Whisk into the gravy a little at a time, letting the gravy boil gently between additions, until thickened.

If you have 1 minute: Mix 1 T each cornflour and water to form a smooth liquid. Whisk into the gravy and boil a few seconds to activate the starch. Repeat as required.