How to Make Gravy Less Salty, With or Without Potatoes?
We’ve all been there. You’re whipping up gravy, pouring your heart and soul into that velvety goodness, and suddenly—bam!—too much salt. Maybe you lost track while seasoning, or maybe that sneaky broth was saltier than you thought. Either way, what was once a delicious sauce is now a briny disaster. But don’t toss it out yet! I’ve learned a few tricks that can rescue your gravy, whether or not you have potatoes on hand.
When I found myself in this salty predicament, I panicked at first. Gravy is the unsung hero of many meals, and it can feel like you’ve ruined the whole show if the gravy’s off. But with a few simple strategies, you can tame the salt and bring that balance back. Let’s dive into the kitchen magic.
The Power of Potatoes
I used to think potatoes were just there for mashing or roasting, but these humble tubers are lifesavers when it comes to oversalted gravy. If you’ve got some spuds lying around, they’ll come to your rescue.
How It Works
Potatoes are like sponges—they absorb excess salt while soaking up some of that liquid. I learned this trick from my grandmother, who always said, “When in doubt, throw a potato in it.” Turns out, she wasn’t just talking about soups! Here’s how to use them:
- Peel a raw potato (or two, depending on how much gravy you’re working with).
- Drop the whole potato into the gravy.
- Simmer for 10–15 minutes.
- Remove the potato and taste the gravy.
It’s like magic! The potato absorbs some of the saltiness, leaving you with a more balanced gravy. Just be sure to remove the potato before it falls apart. You don’t want bits of it floating around unless you’re going for a chunky-style gravy!
No Potatoes? No Problem!
Let’s be real—not everyone has a potato sitting on their countertop. If you’re in a pinch (or just don’t feel like peeling a spud), there are plenty of other ways to fix salty gravy without potatoes. I’ve had to improvise a few times, and these are my favorite go-to methods.
1. Dilute the Gravy
One of the easiest ways to fix salty gravy is by adding more liquid. When you dilute it, you spread the salt out over a larger volume, making it taste less intense.
- Broth (low-sodium or unsalted): If you have more broth, this is the best option because it adds flavor without thinning out your gravy too much.
- Water: I’ve used plain water in a pinch. It works, but be careful—it can dilute the flavor too much. You might need to add a dash of seasoning (but no more salt!).
- Milk or cream: If you want to add richness while toning down the salt, try some milk or cream. I love the creaminess this adds, especially to turkey or chicken gravy.
2. Add Acid
This trick came to me after a salty soup fiasco, and I quickly realized it works for gravy too. A splash of acid can balance out the saltiness by cutting through it and brightening the flavors. It’s like hitting the reset button.
- Lemon juice: A squeeze of lemon juice can work wonders. Just add a little at a time and taste as you go.
- Vinegar: Apple cider or white wine vinegar are great choices. Again, less is more. Start with a teaspoon, stir, and taste.
I was skeptical of this at first, but trust me—acid makes a world of difference without making your gravy taste sour.
Let Dairy Be Your Friend
I’ve found that dairy can smooth out oversalted gravy like nothing else. It’s almost like it wraps up the salt in a creamy hug, making everything feel more balanced and rich.
Cream, Sour Cream, or Yogurt
Adding dairy is a sure-fire way to mellow out salty gravy. Here’s how I usually do it:
- Heavy cream or sour cream: Stir in a tablespoon at a time until the saltiness subsides.
- Plain yogurt: I like to use yogurt when I want to keep things a little lighter. Plus, it adds a slight tang, which helps with the saltiness.
Just be careful not to boil the gravy after adding dairy—curdled gravy is a new problem you don’t want to deal with!
Sweeten It Up
Sugar and salt are natural opposites, and sometimes a little sweetness is all you need to tone down salty gravy. I’ve learned that sweet doesn’t mean turning your gravy into dessert; it just helps balance the flavors.
- Sugar: A tiny pinch of sugar can counteract the salt. Start small—you can always add more if needed.
- Honey or maple syrup: These work well for heartier gravies (think beef or lamb) where a touch of sweetness won’t be out of place.
It’s a delicate balancing act, but the right amount of sweetness can save your gravy from a salt overload.
| Also read: Can You Add Brown Gravy Mix to Pot Roast? |
Flour or Cornstarch Slurry: Double Duty
Flour and cornstarch aren’t just thickeners—they can also save your gravy. I’ve often found myself using this method when I’m not only battling salt but also want a thicker consistency. This is like hitting two birds with one stone.
How to Do It
- Mix equal parts flour or cornstarch with cold water to make a slurry.
- Whisk the slurry into the gravy.
- Let it cook for a few minutes until the gravy thickens and some of that salt mellows out.
This method works because the starch binds with the salt, giving your gravy a smoother, less intense flavor.
Table of Rescue Methods for Salty Gravy
| Method | Ingredients Needed | Best For | Pros | Cons |
| Potatoes | Raw potato | Any gravy | Easy to use, no extra flavors | Only works if you have potatoes |
| Diluting with broth | Low-sodium broth or water | Broth-based gravies | Quick, retains gravy consistency | May dilute flavor too much |
| Adding acid | Lemon juice, vinegar | All gravies | Brightens flavors, balances salt | Can overpower if too much is added |
| Adding dairy | Cream, sour cream, yogurt | Creamy gravies, chicken, turkey | Adds richness, balances salt | Can curdle if overheated |
| Sweeteners | Sugar, honey, maple syrup | Beef, lamb, and darker gravies | Balances salt, adds depth | Needs precise measuring |
| Flour/cornstarch slurry | Flour or cornstarch, water | Thin gravies that need thickening | Thickens while reducing saltiness | Can over-thicken if too much is added |
| Check out: Tips for Reheating Gravy Twice Without Compromising Taste |
In the End, It’s All About Balance
No matter how you ended up with salty gravy, remember—there’s always a way out! Gravy is forgiving, and with these tips, you can save your sauce without a hitch. Whether you have a pantry full of potatoes or just some basic ingredients on hand, there’s a solution for every salty situation. The next time your gravy tastes like the ocean, you’ll be the master of turning it into the perfect complement for your meal.
And if nothing else works, well, there’s always next time—cooking is all about learning and adjusting, right? So don’t sweat it! Every gravy mishap is just one more lesson in the kitchen.
