Agggh, can you please help rescue my gravy?
I make my Thanksgiving gravy ahead of time and freeze it -- never any problems before. But I was finishing it up late last night, and because I was tired and not paying attention I screwed it up. Here's what I did:
Roast turkey parts and vegetables.
Make stock from same.
Strain stock, BUT FORGET TO SKIM FAT.
Pour drippings into fat separator.
Deglaze roasting pan.
Use fat from drippings plus butter to make a roux.
Incorporate some stock into roux, then that back to the rest of the stock.
Add deglazed bits and drippings.
It tastes reeeeeally good, but it's not homogeneous like a good gravy should be. I'm guessing the problem is that there was too much fat in the stock for the whole thing to emulsify properly.
So now is there any way to fix it? Any rescue for my gravy? Thanksgiving's not exactly ruined, because I can always make more once the bird comes out, but I was hoping to avoid the last-minute pre-dinner rush.
Ideas and advice gratefully welcomed. Thanks.
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