How to fix bland gravy? (2023)

How do you fix tasteless gravy?

It's bland.

The solution: The first thing you should try is adding a little more salt, as salt helps bring out the inherent flavors of the gravy that you didn't taste before. If that doesn't work, add umami (savory)-heavy condiments like soy sauce or Worcestershire sauce.

Boost the Flavor Profile With Umami-Rich Ingredients

Adding ingredients like mushrooms, bacon lardons, prosciutto, caramelized onions, porcini mushrooms, truffle, or black garlic can give store-bought gravy the complexity it might be lacking.

Your dish is pretty bland

When a dish is too bland, the first thing to do is add a pinch of salt, which brings out all the other flavors. You can also add a pinch of sugar to bring out sweetness or a splash of vinegar to bring out sour notes.

"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso.

The Gravy Is Too Salty: You'd think that adding too much salt to gravy would be an unfixable problem, but actually, there's a simple fix. Just add a pinch of brown sugar, and your salt problem will disappear.

Mix one tablespoon of cornstarch with one cup of cold water, whisking the mixture together until the cornstarch granules dissolve. Stir this mixture into your gravy on low heat. You can use arrowroot powder, tapioca flour, or potato starch as a thickener if you don't have cornstarch.

Egg Yolks. Egg yolks can be a magical thickener. Whisk some of the thin sauce into an egg yolk in a separate bowl, then whisk the egg yolk mixture back into the sauce over low heat to let it do its thing.

Water, broth, or milk: Any of the three will work here. I actually like gravy made with water best, but experiment and see what works for you. Broth will give you a really flavor-packed gravy and gravy made with milk will be richer (but a little sweet for my taste).

What is the ratio of flour to liquid for gravy?

(The classic ratio for gravy is three-two-one: 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock.) You can add other flavors to the mixture, swap out the stock for another liquid, or use cornstarch rather than flour.

If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary. A fat separator should eliminate this problem.

Heat 1-2 tablespoons oil in a skillet over medium heat. Whisk in flour, whisking constantly for about 1 minute. Slowly add milk, whisking constantly. Stir in pepper and salt and continue cooking.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

Plus, certain foods, such as sour and tart foods, can enhance and stimulate the taste buds. In this case, adding more citrus flavors (think lemon, orange, lime) may help. Also, certain spices, herbs, vinegars, and seasonings may help boost the taste of your meal ( 6 , 7 ).

Let the Broth Evaporate and Cook Longer

If your broth tastes thin and bland, you may want to cook and let it evaporate for longer. That helps concentrate its flavors and gives you a better-tasting soup broth. Be sure to remove the lid to let the steam escape.

You can fix bland bone broth by boiling it down to concentrate the flavor, adding a touch of salt and spices like curry powder, cumin or black pepper. If the broth is very bland, it's likely because there isn't enough gelatin in it, this begs the question as to why you're drinking a bland product.

If you really want to improve your stock and boost its flavor, try adding in some (unexpected) cuts - like pork rind or veal foot - which will contribute excellent flavor and are high in gelatin, giving your stock a rich, smooth texture.

If the gravy tastes floury when you're almost finished, turn up the heat to maintain a rapid simmer for several minutes; then thin it again with more stock or water if necessary. A fat separator should eliminate this problem.

How to add flour to gravy?