Una solución rápida y sencilla para rescatar una salsa grasienta
Puré de patatas, galletas, pavo y salchichas suelen llevar salsa, y una salsa grasienta se salva con un poco de maicena.
Gravy is made with the juices left over from cooking chicken, beef, pork, or turkey, mixed with flour and liquids such as broth, wine, or butter. It's easy to make, and a simple sauce of juices and flour is enough to restore juiciness and flavor to even the driest meat. It can be enhanced with herbs and spices.
Making it wrong is just as easy. The gravy can end up greasy, runny, and watery, like hot grease instead of a rich sauce. Few things ruin a hearty dinner more than a greasy gravy, especially when an undercooked turkey or chicken is swimming in it.
The solution lies in cornstarch. Mix half a teaspoon of cornstarch with a teaspoon of water until you have a smooth paste, and slowly pour it into the sauce, stirring gently. The cornstarch binds the excess fat and allows the juices to regain their consistency. Depending on the sauce, you may need more cornstarch. It also works as a general thickener: if the sauce is too thin, simply add more cornstarch and water.
If the sauce is oily yet strangely runny, it may have curdled. This happens when it separates into an oily layer on the surface and a thin, fatty liquid underneath, for example, if it's too hot or if too much fat has been added at once. To salvage it, add more liquid, such as milk or cream, and continue whisking until it comes back together. The thicker it is, the better: butter, flour, or cream will help rebuild it, because any ingredient that adds consistency can save it.
If the sauce is too thick, thin it with water or stock until it's smooth. Flour and cornstarch thicken it, but a few teaspoons of water will thin out a thick, rubbery sauce. The balance between thickeners and thinners is key to a good side dish.
