From an amish cookbook with kitchen advise, here is one on making gravy. I know most of us have figured out our solutions, but is always good to have a reference to what we can do in case od a blunder ( besides straining, or discarding )
1For pale gravy, color with a few drops of kitchen bouquet, or to avoid the problem in the first place, brown the flour well before adding the liquid. This also helps eliminate lumps.
2To make gravy smooth, Keep a jar with a mixture of equal parts cornstarch and flour. Put 3 or 4 tablespoons of the mixture in another jar and add some water.shake and in a few minutes you will have a smooth paste for gravy.
3To remedy greasy gravy, add a small amount of baking soda.
4For quick thickner for gravies, add some instant potatoes to your gravy and it will thicken beautifully.