When your gravy turns out lumpy, too thin, or to greasy, simply learn how to fix gravy. Gravy covers almost everything on a dinner plate. Great gravy can make a meal; poor quality gravy can ruin it. If you've run into a problem with your gravy, read on to learn what you can do and save your meal.

Gravy is a recipe that only requires three ingredients. Flour, rendered fat from a roasted meat or poultry, and a liquid. The liquid can be water, defatted pan drippings, wine, stock, juice, or a combination of any of those. The fat and flour are cooked together, then the liquid is added. As the gravy cooks, the flour thickens the liquid which is flavored by the rendered fat and the liquid you choose. Salt, pepper, herbs, and spices can all be added to enhance the gravy.

While the process is simple, some things can go wrong. There are a few simple problems that can be easily remedied. If the gravy is flavorless, it needs a few more seasonings such as salt and pepper. Sometimes dissolving a bouillon cube in the gravy will perk up the flavor. If the gravy has a floury taste, it hasn't cooked long enough, so continue to simmer until the floury taste is gone. If the gravy is too thick, add more liquid a little at atime.

Problems with lumps, consistency, and grease take a bit more effort to address, but can be dealt with by utilizing the techniques explained below.

If you need to thicken the gravy, combine additional flour or cornstarch with cold water. Shake it in a jar until its well blended. Add some of the hot gravy to the flour and water mixture and blended well. Then add the mixture to the gravy, whisking well. Continue stirring while cooking over medium heat until the gravy is thickened.

You can also thicken gravy by boiling it to reduce the amount of liquid in the gravy. Make sure to stir constantly while its cooking so that the gravy doesn't burn.

Lumpy gravy is a common complaint that people have about gravy. It's caused by flour that hasn't been thoroughly incorporated into the liquid. To avoid lumpy gravy, make a roux of flour and fat, and cook it for several minutes before gradually whisking in the liquid. If it's too late for that, here is some gravy first aid to banish lumps. Try each step in order.

1. Shake 1/4 cup flour with 3/4 cups water in a jar. Make sure its totally blended. Whisk into your gravy and simmer until lumps have dissolved.http://www.bonappetit.com/tipstools/tips/2008/11/how_to_fix_lumpy_gravy
2. Whisk the gravy in a figure-eight pattern to break up large lumps.http://www.slashfood.com/2009/11/25/fix-that-gravy-tip-of-the-day/
3. Pour the gravy through a sieve. Discard the lumps and return the gravy to the pot and reheat.http://www.slashfood.com/2009/11/25/fix-that-gravy-tip-of-the-day/
4. Puree the gravy in a blender.http://www.slashfood.com/2009/11/25/fix-that-gravy-tip-of-the-day/

If you use a gravy separator to remove the fat from the drippings, you will reduce the probability of having greasy gravy. http://whatscookingamerica.net/Menu/TurkeyGravy.htm If you've already added the drippings, and your gravy seems to be too greasy, try one of the following tips:

1. Remove any visible grease with a spoon.http://whatscookingamerica.net/Menu/TurkeyGravy.htm
2. Adding some baking soda to the gravy won't remove fat, but will stop the fat from separating from the liquid so your gravy will seem less greasy.
3. Wipe a slice of bread over the surface of the gravy to soak up an excess fat.http://www.recipetips.com/kitchen-tips/t--648/on-the-side-turkey-gravy.asp