Whether it's too thin, too thick, lumpy, greasy, salty, or broken, we've got a solution.
), beating the mixture well between additions to ensure it stays silky, smooth, and lump-free the whole time. It'll thicken up after a few minutes of simmering, once the flour granules have had a chance to hydrate and swell. This is exactly the same process you'd use to makeAt this point, you can add the degreased drippings from a roast. You can also add seasonings, like salt and pepper, herbs, chopped-up giblets from the bird, and umami boosters, such as soy sauce or fish sauce.
Easier is just to make a quick second pot of gravy by preparing a roux and adding stock to it. Add this unseasoned gravy to your overly salty one; the additional volume should help even things out.To prevent a gravy from seeming greasy, avoid adding unnecessary fat to it. Aside from the fat used to cook the roux, any rendered fat from the roast should be poured off before you deglaze the roasting pan to collect the drippings and add them to the pot.
As long as the sauce isn't overloaded with fat, it shouldn't be at much risk of breaking. But if it does, you can bring it back together by working in more starch or by using a blender to return it to an emulsion. A broken sauce is inarguably a problem, but here's where I'll out myself as a lover of greasy gravy. The greasiest gravy I ever made had every last drop of rendered turkey fat cooked into it, and it got more compliments from diners than any other gravy I've ever made. So...maybe that's not a problem that really needs fixing.
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