Pan Gravy Tips
How can you thicken or thin pan gravy?
If your pan gravy is too thin, whisk 3 to 4 tablespoons of flour or cornstarch into a small amount of cold water to make a paste or slurry. Gradually whisk this into your gravy over low heat until the gravy has thickened.
How can you fix lumpy pan gravy?
To remove any remaining lumps from your pan gravy, set a fine mesh sieve over a bowl. Pour the gravy through the sieve after cooking; then use a rubber spatula to press any lumps through the sieve. Or, shake it until all of the smooth gravy is in the bowl, and any cooked lumps can be discarded. Gently reheat the smooth gravy, if needed, before serving.
How can you reduce the grease in this pan gravy recipe?
A fat separator is a handy tool for separating the layer of grease or fat from the top of the gravy. However, a pan gravy usually doesn’t yield a lot of gravy, and you should be able to skim any extra fat or grease from the top with a skimmer or spoon. Another helpful option is to dab the grease from the top of the gravy with a folded paper towel. The paper will attract the grease, creating easy removal. Make sure to read our guide on how to make gravy
as you cook, and make sure you avoid these homemade gravy mistakes
while you’re making this pan gravy recipe, too. Or, try our other favorite Thanksgiving gravy recipes
!—Mark Neufang, Taste of Home Culinary Assistant
2 tablespoons: 38 calories, 3g fat (1g saturated fat), 4mg cholesterol, 112mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein.