How To Fix Too Much Pepper: Lamb Gravy (+Tips & Tricks)
Here's how to fix too much pepper and balance out any of your favorite sauces, soups, gravies, or other recipes! Whether you misread the recipe, dumped the pepper shaker, or simply think there is too much pepper, don't worry! This guide is going to walk you through the best methods for leveling out your peppery dish.
Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela
Instructions
Pour the roasted lamb drippings into a medium saucepan. Be sure to scrape all the brown bits (fond) from the bottom of the roasting pan and include them as well.
Add the beef broth, seasoning, and cornstarch to the lamb drippings and whisk until smooth.
Bring the gravy to a boil, then remove from heat and whisk. Adjust the gravy consistency with more broth if needed then taste-test your gravy and add salt and/or pepper as needed.
Serve immediately while warm.
Notes
To make your gravy extra flavorful, use a bouillon cube or use Better Than Bouillon beef base.
If you don't have lamb drippings, use ¼ cup of melted butter in its place.
To store: Once cooled, the lamb gravy can be kept in a shallow airtight container and refrigerated for up to 4 days.
To freeze: Cooled leftover lamb gravy can be placed in a freezer-safe airtight container or heavy-duty freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat: Reheat leftovers in a saucepan over medium heat until it reaches your desired temperature.