Homemade gravy can be a trea,t but getting it just right is tricky. Try one of these fixes:
* If it's too thin: Simmer until liquid is reduced or dissolve 1-1/2 tablespoons flour or 1 tablespoon of cornstarch in a little cold water and add to the mix.
* If it's too thick: Thin with a little water or stock. Thin white gravy with milk.
* If it gets lumpy: Usually caused by adding flour or cornstarch to a hot mix. Now you have to strain it through a sieve.
* If it lacks flavor: Add salt and pepper, more pan drippings from a roast, a little red wine, or some bouillon crystals. Don't add salt if you will add bouillon, because bouillon crystals or cubes already contain salt.
