When reducing a gravy, how does the concentration of salt change, and how should it be accounted for?

Question

Understand how salt intensifies during reduction and how to adjust seasoning properly.

Answer 1

As gravy reduces, the water evaporates, increasing the concentration of salt. Therefore, season lightly at the beginning and adjust the salt level at the very end after the gravy has reached your desired consistency.

Detailed Explanation:

When you reduce a gravy, you're essentially boiling off water. This process concentrates all the non-water components, including fats, proteins, starches, and, importantly, salt. Imagine you have a pot of gravy with a specific amount of salt dissolved in it. As the water evaporates, the salt remains, but it's now dissolved in a smaller volume of liquid. This means the ratio of salt to liquid increases, making the gravy taste saltier.

To account for this, follow these steps:

1. Start with less salt than you think you need: It's always easier to add salt than to remove it.

2. Taste frequently during the reduction process: This allows you to monitor the salt level as it changes.

3. Adjust seasoning at the very end: Once the gravy has reached your desired thickness, give it a final taste and add salt as needed. A small pinch can make a big difference at this stage.

4. Consider other flavor enhancers: Instead of relying solely on salt, explore other ways to boost the gravy's flavor, such as herbs, spices, or a splash of acid (lemon juice or vinegar).

Pro Tip:

If you accidentally oversalt your gravy, try adding a small amount of acid, like lemon juice or vinegar, or a touch of sweetness, like a pinch of sugar or honey. These can help balance the saltiness. You can also add more unsalted liquid (stock or water) to dilute the gravy, but be aware that this will also reduce its thickness.