gravy Guides | MAPIANCE

Gravy can look a little thinner right off the stove than it does after it cools; check the recipe before adding more thickener.

2 min read

Pan drippings add roast flavor, but they are not required in every gravy recipe: broth and thickener can form the sauce.

2 min read

A visibly oily gravy may contain more separated fat than the finished sauce needs; assess fat and pan juices separately.

3 min read

A floury taste can point to roux that has not been cooked as directed before liquid was added.

3 min read

Lumps often reflect flour or starch that was not dispersed smoothly before gravy thickened.

2 min read

Thicken watery gravy without making it lumpy, overly salty, or heavy.

5 min read