"A good gravy is one of the most useful condiments out there. It can elevate the most rock-like of buttermilk biscuits, the driest of turkeys, and butter-less mashed potatoes. But since it does a lot of work helping others, your favorite gravy recipe is probably just about due for an upgrade of its own. The next time your gravy is looking especially bland or pallid, give it a boost of flavor with an unexpected ingredient: soy sauce."
"Making a great homemade brown gravy is more difficult than it looks, mainly because it's notoriously finicky. Gravy is always either too thick, too wet, too overcooked, too undercooked, or some combination of it all. Therefore, you need to be mindful about how much soy sauce you add to your recipe, as well as how that extra moisture and salt can affect its overall flavor."
Soy sauce adds salty, umami undertones that elevate gravies, requiring only a small amount to make a noticeable difference. The flavor boost works for beef, turkey, and especially vegetarian or mushroom gravies, where salt and boldness are often lacking. Soy sauce adds extra moisture and salt, so measure carefully to avoid overpowering the sauce. If soy makes an over-thickened gravy too salty, a pat of butter will hide salt and add richness. Low-sodium soy sauce can prevent excess saltiness. Reduce other liquids when adding soy to recipes that don't call for it and taste frequently.
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