How can I fix a gravy that tastes metallic, possibly from canned tomatoes?

Question

How can I fix a gravy that tastes metallic? Find out the likely cause, often from canned tomatoes, and how to correct the flavor.

Answer 1

To fix metallic-tasting gravy, especially when using canned tomatoes, try adding a touch of sweetness (like sugar or honey) or acidity (like lemon juice or vinegar) to balance the flavors. Simmering with a copper penny (removed before serving!) can also help, though this is less common.

Detailed Explanation:

A metallic taste in gravy, particularly when using canned tomatoes, often arises from the acidity of the tomatoes reacting with the metal lining of the can. This reaction can leach metallic compounds into the tomatoes, which then impart that flavor to your gravy. Here's a step-by-step approach to fixing it:

1. Taste Test: First, confirm that the metallic taste is indeed the primary issue. This helps you focus your efforts.
2. Add Sweetness: A small amount of sugar (1/4 to 1/2 teaspoon) or honey can mask the metallic flavor. Start with a small amount and taste as you go, adding more until the flavor balances out.
3. Introduce Acidity: Counterintuitively, adding a *different* acid can sometimes help. A squeeze of lemon juice (a few drops at a time) or a splash of vinegar (balsamic, apple cider, or white wine vinegar) can work wonders. Again, add gradually and taste frequently.
4. Dairy to the Rescue: Adding a splash of cream or milk can help to round out the flavors and reduce the metallic edge. The fat in the dairy helps to coat the tongue and mask the unpleasant taste.
5. Simmering (with Caution): Some cooks suggest simmering the gravy with a clean copper penny (pre-1982, as they were mostly copper). The copper is said to bind with the metallic compounds. *Important:* Remove the penny before serving! This method is less common and should be approached with caution.
6. Herbs and Spices: Adding fresh herbs like parsley or basil, or spices like smoked paprika, can distract from the metallic taste by introducing new, dominant flavors.

Pro Tip:

To prevent metallic-tasting gravy in the first place, consider using fresh tomatoes or tomatoes packaged in glass jars or aseptic cartons instead of canned. If you must use canned tomatoes, opt for brands known for high-quality linings or those specifically labeled as 'low-acid.'