Gravy is a thick sauce made by thickening stocks with a roux made with flour and butter or oil. Usually, it is very satisfying with a fantastic flavor and texture.
Gravy is relatively easy to make. However, it may end up tasting like flour for two reasons; you used too much flour, or your flour is undercooked.
This article will discuss why your gravy tastes like flour in detail. Additionally, we will discuss other gravy problems and their solutions.
Why Gravy Tastes Like Flour?
Flour is a vital gravy ingredient. Other than thickening your gravy, it gives it a rich texture.
There are two possible reasons why your gravy tastes like flour; you used too much flour, or the flour is undercooked. Powdery of floury gravy isn’t pleasant.
Luckily, there are two ways to fix gravy that tastes like flour.
How To Fix Gravy That Tastes Like Flour
As mentioned above, gravy tastes floury when the flour is undercooked. To prevent this, mix two cups of broth with two tablespoons of flour, then mix until it forms a slurry.
Transfer the mixture to a jar, seal the lid tightly, and shake until the two ingredients combine thoroughly.
When they do, whisk the mixture into your broth and boil it until its consistency becomes thick. Let the gravy simmer for 12 minutes, occasionally stirring so that the flour cooks throughout.
Alternatively, you can mix the flour with butter or oil in equal measure and heat on low for 5 minutes before whisking in your other gravy ingredients. The flour will cook through; hence the gravy won’t taste like flour.
If you used too much flour, whisk in some broth to fix the gravy. You can use water, but I advise against it since the water will alter the flavor of your sauce.
Other Gravy Problems and Their Solutions
Here are a few other problems you are likely to encounter when making gravy and solutions for each
The gravy is too thin.
Sometimes, the gravy may turn out thin even when strictly following your recipe. When this happens, the chances are that the amount of flour you used wasn’t enough.
How to fix
There are three simple ways to improve thin gravy;
Simmer it down-
- Simmering the gravy will eliminate excess liquid in the gravy and thicken it in the process.
- This method works perfectly, but it will reduce the amount of gravy you will have at the end of cooking, and it will take time (which you may not have). Additionally, there is a chance that your gravy will be saltier than it should be since the salt concentrates as the water cooks off.
- Add arrowroot or corn starch- Corn starch and arrowroot are ideal thickening agents. They can easily make the thin gravy thicker.
- If you choose to use this method, don’t add the arrowroot or corn starch directly to your sauce, as it may result in lumps. Instead, mix a tablespoon or two of the thickening agent with a bit of gravy to form a paste, then whisk it into the thin sauce. It will thicken up in no time.
- Add flour- As mentioned above, your gravy may be thin because the amount of flour you used wasn’t enough. Therefore, the solution would be to add more flour to the sauce.
- You shouldn’t directly add flour to the gravy because it will result in lumpy gravy. Instead, mix flour and softened butter in equal parts to form a smooth paste, then gradually add the paste to your sauce until it reaches your desired consistency.
The Gravy Is Broken or Greasy.
Gravy can turn out broken or greasy when you add too much fat to it. Therefore, it is critical that avoid adding excess fat to your sauce during cooking.
How to fix
When making your gravy, pour off any rendered fat from the roast before deglazing your roasting pan to gather your drippings and add them to your pot.
If your gravy is broken, you can add a bit of starch to bring it back together. Remember, you shouldn’t directly add in the starch. Form a paste as discussed above, then whisk it into your gravy.
The Gravy Is Lumpy
Gravy may turn out lumpy if you add starch directly to it. The good news is that you can salvage it.
How to fix
To fix lumpy gravy, use a fine-mesh strainer to strain it. Alternatively, you can blend the sauce to break up any lumps in it.
If you decide to blend it, use the lowest speed on your blender, open the blender lid’s pour spout, and cover it with a clean towel. This way, the gravy won’t erupt all over your kitchen.
The Gravy Is Salty
You may have accidentally added too much salt to your gravy, making it almost unpalatable.
How to fix
You can fix salty gravy by making another pot of (unseasoned) gravy then mixing it with your salty gravy. Alternatively, you can simmer potato chunks in the sauce.
The potatoes will soak up the salt. The downside with this method is that it takes a long time for the potatoes to soak up the excess salt.
The Gravy Is Too Thick.
If your gravy is too thick, you may have used excess flour. To fix thick sauce, add stock to it and mix it in.
If you don’t have stock, you can use water, although it may water down the gravy flavor.
The Gravy Is Bland
If your gravy tastes bland, you should adjust your seasoning. I highly recommend adding some freshly ground pepper and kosher salt to spice it up.
You can also add a bit of soy sauce for an umami flavor and store-bought demi-glace for a meaty flavor.
For rich-tasting gravy, I suggest you use homemade stock instead of store-bought stock.
If you cook gravy properly, it will be flavorful with a perfect, thick texture. If your sauce tastes like flour, you probably used too much flour or undercooked it.
Use the tips above to get the perfect gravy every time.