How to Fix Salty Gravy (Yes, It's Possible!)

These simple solutions and tips for fixing salty gravy will keep your meal.

The best way to avoid gravy that’s too salty is not to over salt in the first place.

Give one of these techniques a spin to help gravy taste less saltyand get your dinner back on track.

The creaminess in milk and other dairy products desensitizes your taste buds, making the sauce taste less salty.

Using dairy adds richness, too.

Try adding a dollop (or spoonful) at a time.

Taste and add more if needed.

Add water or, ideally, unsalted vegetable orchicken stockto neutralize over-salted gravy.

Start with 1/4 cup and increase if necessary.

While adding more liquid will help with the salty taste, it will thin out the gravy, too.

To compensate for the added liquid and helpthicken your gravy, add a thickenerlike flour or cornstarch.

Try 1/4 cup of either at a time until the gravy returns to the desired consistency.

Here’s how to make more roux to help fix your sauce.

Combine equal parts of butter and flour in a saucepan and heat until it has a golden-brown color.

Add the roux to your gravy; this increases the amount of gravy and will alleviate the overly-salted flavor.

Try Pureed Beans

Adding pureed beans is another great way to fix salty gravy.

They neutralize the saltiness and thicken the gravy.

It’s also a wonderful hack for gluten-free gravy lovers who can’t use flour as a thickening agent.

Overly salty gravy will blend in with the less-seasoned dishes on the plate, balancing out the meal.

Try serving the French white wine, Vouvray, or a semi-dry Riesling with your meal.

It won’t repair the saltiness of the gravy, but it will pleasingly distract your palate.

Plus, you get two great wine pairings for your meal.

Integrate acidic ingredients a little at a time and sparingly so they don’t overwhelm other flavors.

Incorporating a touch of sweetness into your gravy can help balance out the salty flavors.

Try adding a spoonful of either sugar or honey to salty gravy.

Stir, taste, and add more if necessary.

While the potatoes absorbed the water, they didn’t cut the salty taste of the liquid one bit.