Gravy Mistakes You May Be Making, and How to Fix Them (2024)

It's the velvety elixir that unites the Thanksgiving plate. Doubting your abilities to get it right? The BHG Test Kitchen has perfected a gravy method for every scenario.

Here you'll find solutions to common gravy mistakes, BHG's tested gravy recipes, and ideas for creative mix-ins including herbs and cheese. Follow our paths to gravy success.

Common Gravy Mistakes

Don't stress if you run into trouble with your gravy recipe. We have a rescue for any gravy pitfall.

Too Thin

If your gravy is runny, you can simmer it longer to thicken, but if it’s go time and the gravy still looks watery, there’s a faster fix: Whisk in a spoonful (and up to ½ cup) instant potato flakes. It might sound like a joke to add potato to a sauce for mashed potatoes, but this truly is an easy way to give gravy a velvety texture

Lumpy Gravy

Lumps form in gravy when flour added to hot liquid sticks to itself and forms small dry pouches that no amount of whisking seems to break up. Sure, you can put it through a strainer, but an even easier solution is to throw it in a blender to smooth things out in a snap (take caution— carefully fill the blender only a third of the way and be sure to vent the top and cover with a dish towel to catch any splatter). An immersion blender is a great option too.

Broken Gravy

If your gravy looks curdled or has an oily top layer, it’s likely the emulsion of flour and fat that thickens the mixture has split or broken. Fix it by adding a splash of warm water or two and whisking vigorously to restore the balance of liquid and fat.

Lacking Flavor

Underseasoned broth can sometimes make a gravy that tastes flat. Marmite is our secret ingredient. A tiny teaspoon of the sticky condiment packs meaty savoriness even in vegetarian gravies. You also can try a splash of soy sauce.

BHG's Go-To Gravy Recipes

If you still need some gravy inspiration, here are our two go-to gravy recipes depending on if you're making it the day of Thanksgiving or if you'd like a make-ahead option.

BHG's Classic Gravy Recipe

Stir 1 cup turkey broth into the pan with the drippings from a roasted turkey, scraping up any browned bits from bottom of pan. Pour mixture into a 2-cup glass measuring cup. Skim and reserve fat. If necessary, add enough melted butter to the reserved fat to make 1/4 cup. Add enough additional broth to make 2 cups total liquid. Pour the 1/4 cup fat into a medium saucepan (discard any remaining fat). Whisk in 1/4 cup all-purpose flour and 1/4 tsp. each salt and pepper until smooth. Add broth mixture all at once to saucepan, stirring until smooth. Cook and stir over medium until thickened and bubbly. Season to taste with additional salt and pepper. Makes about 2 cups.

Easy Make-Ahead Gravy Recipe

Prepare our Easy Make-Ahead Gravy while your bird roasts, and once it’s done, add some drippings from the drip pan, simmering to combine, to infuse the finished gravy with smoky flavor. Heat 1/4 cup ghee, vegetable oil, or store-bought schmaltz (chicken fat) in a saucepan over medium. Whisk in 1/4 cup allpurpose flour and 1/4 tsp. each salt and pepper. Add 2 cups turkey or chicken broth all at once to saucepan, stirring until smooth. Cook and stir until thickened and bubbly. Season to taste with additional salt and pepper. Store in a closed container in the fridge up to 3 days. Makes about 2 cups.

How to Customize Your Thanksgiving Gravy

Customize your gravy recipe by toasting the flour ahead of time or adding any of the following.

• Add Umami: Need a boost of umami? Add 1 tsp. Marmite, a beloved British condiment spread made with yeast extract. (Think of it as a stronger, bouillon paste version of nutritional yeast.) It’s loaded with savoriness and is vegan, so it’s a great vegetarian-friendly seasoning.
• Consider Mushrooms: Make it extra indulgent by adding mushrooms. Soak 1/2 oz. dried porcini mushrooms in 3/4 cup boiling water for 20 minutes. Strain, reserving both mushrooms and soaking liquid. Prepare Easy Make-Ahead Gravy, except use reserved soaking liquid and an additional 11/2 cups vegetable or mushroom broth. Finely chop reserved mushrooms and add to thickened gravy.
• Go Gluten-Free: Have a gluten-sensitivity? No problem. Prepare our classic gravy recipe, except substitute gluten-free all-purpose flour mix. If you don’t have any, omit the flour entirely. Bring fat and broth to boiling and stir in 1/2 cup instant potato flakes for a flour-free gravy with a velvety texture.
• Add Smoky Flavor: Smoke a turkey or grill some turkey or chicken wings ahead of time and use them to make your favorite recipe for stock. Use this stock in place of broth in the One Great Gravy recipe to bring even more smoky savoriness to the table.

Our Favorite Gravy Add-Ins

Try adding these flavor-boosters to take your Thanksgiving gravy to the next level.

• Something Rich: Creamy herbed or blue cheese.
• Something Green: Finely chopped herbs like rosemary, parsley, chives, thyme, or sage.
• Something Earthy: Sautéed mushrooms, shallots, or slivered dried tomatoes.
• Something Bright: Balsamic glaze, whole grain mustard, or a splash of apple cider.
  

When it come's time to serve the gravy, don't stress if you don't have a gravy boat. Emily Teel, senior food editor, BHG has the perfect solution. "Use a teapot. It’s easier to pour an even stream from a vessel with a handle and spout than it is to fiddle with a ladle. Plus, the lidded pot helps keep the gravy warm."