I broke my gravy!
Agggh, can you please help rescue my gravy?
I make my Thanksgiving gravy ahead of time and freeze it -- never any problems before. But I was finishing it up late last night, and because I was tired and not paying attention I screwed it up. Here's what I did:
Roast turkey parts and vegetables.
Make stock from same.
Strain stock, BUT FORGET TO SKIM FAT.
Pour drippings into fat separator.
Deglaze roasting pan.
Use fat from drippings plus butter to make a roux.
Incorporate some stock into roux, then that back to the rest of the stock.
Add deglazed bits and drippings.
It tastes reeeeeally good, but it's not homogeneous like a good gravy should be. I'm guessing the problem is that there was too much fat in the stock for the whole thing to emulsify properly.
So now is there any way to fix it? Any rescue for my gravy? Thanksgiving's not exactly ruined, because I can always make more once the bird comes out, but I was hoping to avoid the last-minute pre-dinner rush.
Ideas and advice gratefully welcomed. Thanks.
Put it in the freezer, then skim off the fat. When you reheat it on low on Thanksgiving, whisk it and put a little water, and a splash of half and half or whole cream. if that does not work make a new roux, and add some finely chopped onions in your roux too helps the flavor bunches add the new roux to your gravy mix just a bit at a time. It hard to diagnose without seeing it.
The ratio of fat to flour is probably off. That extra fat didn't have the opportunity to bind with flour.
I have no direct experience fixing this, but if the fat won't separate for skimming, here's what I'd try. Heat a small amount of your gravy in a pan and vigorously whisk in some extra flour. See if you can get it to incorporate and determine whether that fat can still bind to flour. Add a little low sodium chicken stock if you need more liquid, but wait as long as possible before doing that. Whisk and simmer to try to cook the raw flavor out of the flour.
If you have success with that small experiment, try it with the rest of the batch. If it's basically good but too salty, use a combination of water and chicken stock as your additional liquid.
Yeah, as soon as I saw it, it hit me that I'd forgotten to skim, leaving too much fat for the mix to bear. Funny how those things happen -- it'd be nice if I could avoid the problem rather than diagnosing it way too late!
I think you might be on the right track. Since the gravy already has the good deep flavor of the roux I used to begin with, maybe if I add juuuuuuust a touch of flour/stock slurry, just enough to do the job, it'll be okay.