A few last minute tricks to the rescue.
Too salty? Add a splash of water, a good grinding of pepper and 1 tsp redcurrant jelly / a squeeze of honey.
Lacking depth? Add some Worcestershire sauce and a grinding of pepper.
Too thin? Keep boiling it down over a high heat, stirring often. If it’s really thin, dissolve 1 tsp corn starch / corn flour in a splash of water and add to the gravy, stirring until it is thick and glossy.
Too thick? Add some extra stock.
Tastes a bit burnt or bitter? Add 1 – 2 tsp redcurrant jelly / a squeeze of honey.
Too light in colour? Keep boiling it down. Add some Worcestershire sauce if that won’t make it too salty.
Lumpy gravy? Just stir it, Una.