Instructions

1. Warm and taste a small portion of the canned gravy to understand its flavor profile. Most are too salty, by home-cook standards, but other than that there's a wide variation. Some are dull, some taste too strongly of vegetables and others simply lack enough meaty flavor. By tasting first, you'll understand what adjustments to make.

2. Strain the drippings from your roast or bird, and spoon or ladle any excess fat from the top. Add the drippings to your canned gravy to give it the authentic flavor of the meal you've prepared.

3. Thin the gravy with prepared or store-bought low sodium broth. This reduces the saltiness of the gravy and gets more mileage from the concentrated flavor of your drippings. If the canned gravy tasted of vegetables, use beef, turkey or chicken broth. If the gravy tasted flat, use vegetable broth or a mixture of vegetable and meat broth to brighten it.

4. Thicken the gravy back to a usable consistency, if necessary, using cornstarch or instant-mixing flour whisked into cold water. Add it a little at a time, so you don't over-thicken the gravy.

5. Taste the gravy again, to evaluate its flavor. If it still needs help, add small quantities of black pepper, garlic powder or dried spices and herbs. A few drops of Worcestershire sauce can liven the gravy with savory flavors and a hint of acidity. Strain the gravy to remove any lumps caused by re-thickening, then serve it with your meal.