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I wish I had a better answer for you, but unfortunately, there is no way to remove the scorched or burnt taste from gravy. Once it gets in there, its in there, and there's no way to remove or disguise it. You have to start over.
Most likely, the burnt taste is coming from either browning your fat, or browning your flour, too much, before adding your broth. The flour should be added to the pan immediately after your fat, and should only be browned to a very light beige color. If the flour goes dark, like wet sand or beyond, chuck it, don't add the broth. If your gravy is getting burned later in the process, while its thickening on the stove, you may not be stirring your mixture enough, or removing it from the heat soon enough. Gravy will continue to thicken after it is removed from the heat, so you may want to remove it a few minutes sooner than you have been to date.
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∙ 13y ago
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