The Common Mistake To Avoid When Fixing Gravy That's Too Thick - Tasting Table

"there are a lot of mistakes that you can make with gravy, from not making a roux, skimping on the drippings, or neglecting to whisk your gravy as it cooks. But another common faux pas is if you use too much flour or cook your gravy for too long, it can become too thick. As such, you may try to correct it by adding in more broth or stock, but this will likely only lead to another problem:"

"If you notice that your gravy is getting too thick, you can always try to thin it out with a neutral liquid - like water - instead of one that's salty, like stock or broth. However, water may not always be the best solution, as it can dilute not only the salt, but also the flavor of your gravy. You can instead add a pat of butter to the sauce, which will offer some reprieve from the saltiness without making the whole sauce too loose."

Gravy can become too thick from too much flour or overcooking, which concentrates flavors and salt. Correcting thickness by adding regular stock or broth often makes the sauce excessively salty because many broths are high in sodium. Common gravy mistakes include not making a roux, skimping on drippings, and neglecting to whisk. Practical fixes include thinning with a neutral liquid like water, adding a pat of butter to mellow saltiness, or using low-sodium stock or broth. Salt should be withheld until the end so final seasoning can be adjusted after tasting.

Read at Tasting Table