For gravy that is a bit too salty, Homecooking suggests adding one-quarter cup of vinegar or a pinch of brown sugar. A small amount of lemon juice can be used as well. The acids in vinegar and lemon cut through the saltiness and distract the tongue.
For recipes that are far too salty, Better Homes and Garden advises using a potato to soak up the extra salt. Cut a raw potato, add pieces to the gravy and simmer about 15 minutes. Remove the potato slices before serving.
Avoid too much salt in the future by adding seasonings gradually. Gravies and soups become more salty as they cook, so add salt toward the end of cooking.