Gravy rescue

I just found some tips on how to rescue the gravy sauce that you're preparing when all the guests are already in the table waiting for you to serve the delicious sauce. Here's 6 gavy rescue tips from Yahoo Food:

1. If it seems greasy, use a fat separator to eliminate the problem. If you discover that your gravy is oily toward the end of its preparation, skim off as much fat as possible with a wide-bowled spoon.

2. If it's chalky or doughy tasting, make sure the flour has been cooked long enough: When flour is added to the pan drippings or butter, whisk constantly while the mixture cooks until it turns a deep golden brown and smells nutty. If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; thin it again with more stock or water if necessary.

3. If the gravy has lumps, strain it just before serving, using a fine sieve; discard any solids.

4. If the gravy is too thin, simmer it over medium-high heat, allowing the liquid to reduce. If it is still too thin, add a beurre manie: Make a paste of equal parts flour and softened unsalted butter, and add it a little at a time, whisking constantly, until the gravy thickens.

5. If it's too thick, gradually whisk a little stock or water into the gravy until it reaches the desired consistency.

6. If it lacks flavor, adjust the seasoning as necessary with coarse salt and freshly ground pepper. If you use canned stock instead of homemade, the gravy might lack depth of flavor. Homemade stock, even made with chicken rather than turkey, will produce a superior gravy, so it's worth the effort.

Source: Yahoo Food