Question about saving a gravy after I burned the roux at Thanksgiving

I was at my mom's house near Cleveland for Thanksgiving and tried to make a roux for the turkey gravy. I got distracted by my niece running into the table and let it go about 2 minutes too long. The roux turned a dark brown almost black and the gravy came out bitter and harsh. I added extra broth and a pinch of sugar but it still tasted like burnt toast. Has anyone here had any luck saving a gravy after a roux goes too far or do I just need to start over next time?

2 comments

2 Comments

sandraflores5d agoTop Commenter

@the_emma is right, but I have to ask - are you sure the family even noticed? Mother in laws will eat anything if you drown it in butter, nobody's grading your gravy.

the_emma5d ago

Used to think a little sugar could fix anything, but after ruining a batch of giblet gravy the exact same way last year, I gave up trying to save it. That burnt taste just seeps into everything no matter what you add. Started over from scratch and it was way better, plus way less stressful than trying to doctor a lost cause.