Help! My Gravy Is Bland (2024)

FAQs

Help! My Gravy Is Bland? ›

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

If the gravy lacks oomph, adjust seasoning as necessary with kosher salt and freshly ground pepper. If you used canned stock instead of homemade, the gravy might not be as flavorful. Homemade stock, even made with chicken stock rather than turkey, will produce a superior gravy—so it's worth the effort.

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

This is my secret to giving a gravy that may not have been made with pan drippings that delicious, rich flavor! I use fresh sage, thyme, and rosemary sprigs and let them simmer in the gravy for a few minutes while it thickens. Heavy Cream: Some people use a pat of butter at the end to add shine.

Butter. Powdered gravy mixes are heavy on the salt and meat flavor. Their flavor is usually pretty aggressive and their mouth feel comes from starch, not fat or collagen. A big pat of butter will temper the harsh flavor and provide richness.

When it is time to reheat the gravy, have a whisk on hand. The gravy must be brought to a temperature that will kill any bacteria that developed, but doing so may cause the structure to break down. So pour it into a pan, bring it to a boil, and whisk like mad to bring it back to the proper consistency.

The method to rid the roux of the flour flavor is to cook the roux before adding any liquid. Typically a roux is equal amounts of fat and flour sautéed until the taste of the flour is removed. The amount of cooking will determine the flavor of the roux.

Bouillon Paste: adding a spoonful of bouillon paste boosts the flavor of homemade gravy. I prefer the Better Than Bouillon brand. If I'm making gravy for chicken or turkey, I use chicken-flavor bouillon (and obviously beef-flavored bouillon for gravy to be served with beef).

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You're basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy unless we have a guest who is eating gluten-free.

Fortunately, Shannon has several suggestions for fixing bland gravy, starting by adding a bouillon cube, herbs or a splash of wine or cognac. But if you have time to spare, add pan drippings from turkey, bacon or bacon drippings, caramelized vegetables (like onions, leeks, carrots and celery), herbs or garlic.

What is the secret to good gravy? ›

Supplement with Sautéed Vegetables

Soft, fragrant, sautéed vegetables lend a sweet, earthy, warm flavor to your store-bought gravy. Use any combination of onions, leeks, shallots, celery, carrots, and mushrooms cooked in butter, olive oil, or pan drippings.

If your gravy is too pale, a splash of soy sauce will darken it and add plenty of flavour. Scrape up the flavour-filled crusty bits from the bottom of the pan with a wooden spoon. It really intensifies the gravy.

Their experiments have proved the best gravy should be made from meat juices, vegetable water – and a dash of soy sauce to bring out the umami, or meaty taste.

Use Flour and Water

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency.

Oftentimes, a thin gravy just needs more time on the stove. You can also use this method if you accidentally overdid it on adding stock to your gravy. Continue to simmer the gravy, uncovered, until enough liquid evaporates to thicken the gravy.

Milk, heavy cream, or half-and-half: Stir in 2 tsp of one of these dairy products to the gravy to reduce its saltiness. Yogurt: Add 1 tsp of plain yogurt to salty gravy. Sour cream: A dollop of sour cream can help balance the flavor of over-salted gravy.

Whisk together sugar and flour in a saucepan. Stir in egg, then gradually mix in milk until well blended. Bring to a boil, constantly stirring. As soon as it boils and becomes thick, remove from the heat and stir in vanilla and butter.