- If gravy is too thick, thin it out with beef, chicken, or vegetable stock or water.
- If gravy is too thin, make a paste of equal parts flour and cold water. Bring gravy to a boil; add flour mixture slowly into gravy until it thickens, whisking constantly.
- You can also use oat bran or oat flour to thicken gravies and sauces.
- If gravy is too lumpy, press the mixture through a wire-mesh strainer; discard any solids, and process gravy in a blender or food processor until smooth.
- When substituting canned beef, chicken, or vegetable broth for homemade, use the no-salt version. Reducing the broth intensifies the flavor of sodium.
- Never add cornstarch directly into hot liquids; it will become lumpy. Dilute cornstarch with a cold liquid, stirring until smooth. Then add it to the hot mixture.