Heathen's Kitchen Witches Compendium

Gravy Problems and Solutions

Wine Characteristics
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Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
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Sour Cream
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Thawing Times for Whole Turkey
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Salad Seasonings
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Pepper Heat Guide
Quick-Freezing Vegetables
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Ten Rules of Edible Flowers
Rules For A Good Quiche
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Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
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Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
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Kitchen Witches Superstitions
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Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
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Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
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Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
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Egg Seasonings

Edited By Crimsonwolf

Gravy Problems and Solutions



Lumpy gravy

Beat the gravy with a whisk until smooth. As a last resort, use a food processor, strainer or blender. Reheat, stirring constantly.

Slightly too salty

Two remedies:

Add several raw potato slices and cook until the potato slices are translucent. Remove and discard the potato.

Add a few pinches of light brown sugar. Don't add too much or the gravy will become sweet.

Severely too salty

Make another batch of gravy, omitting all salt. Blend the over-salted and the new batch together.

Too light in color

Add 1/2 teaspoon of instant coffee or about 1/2 to 1  teaspoon of Gravy Master.

Too thin

There are three different remedies:

ARROWROOT - Blend 1 tablespoon arrowroot per cup of liquid in cold water. Stir until dissolved, then mix into gravy. This can be served as soon as the gravy thickens due to arrowroot's being flavorless.

FLOUR - Make a thin paste of flour and cold water. Stir into gravy and continue to cook to eliminate the raw flour flavor.

CORNSTARCH - Blend 1 teaspoon of cornstarch per cup of liquid in cold water. Stir until dissolved, then mix into gravy. Continue to cook and stir to eliminate the cornstarch flavor.

NOTE: Mixing starch with cold water before adding it to a hot mixture prevents lumping.

Too thick

Slowly whisk in more broth until the desired thickness is attained.


If time is of the essence, skim the fat off the top or soak up with a fresh bread slice. Alternatively, you can add a few ice cubes. The fat will cling to the ice cubes.

If time allows, chill the gravy, skim off the fat, and reheat the gravy until it bubbles.


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