Quick fix: Thin gravy needs either thickening or reducing. The quickest fix is a cornflour slurry — 1 tsp cornflour mixed with 1 tbsp cold water — stirred in and simmered for a minute. You can also whisk in a little beurre manié (butter and flour mashed together), or simply simmer the gravy to concentrate it.
Thin, watery gravy is an easy fix — it just hasn’t got enough body yet, either because it needs more thickener or because it hasn’t reduced. Either way you can rescue it in a couple of minutes.
Thicken or reduce
For a fast fix, stir in a cornflour slurry (always mixed with cold water first to avoid lumps) and simmer briefly until it thickens. For a richer result, whisk in a little beurre manié — soft butter and flour mashed together — which thickens and adds sheen. If you have time and don’t mind a more intense gravy, simply simmering it down works too. Next time, build it on a proper roux and add the stock gradually so you can judge the consistency.
Why it happens
- Not enough flour or thickener was used to start with.
- Too much liquid was added.
- It wasn't simmered long enough to reduce and thicken.
How to fix it now
- Stir in a cornflour slurry (1 tsp cornflour + 1 tbsp cold water) and simmer for a minute or two.
- Whisk in small pieces of beurre manié — equal butter and flour mashed to a paste.
- Or just simmer the gravy hard for a few minutes to reduce and thicken it.
How to prevent it next time
- Build the gravy on a proper roux and cook the flour before adding liquid.
- Add the stock gradually, judging the consistency as you go.
- Let it simmer to the right thickness before serving.