Best Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 chicken stock cube/bouillon cube (sub 2 tsp powder)
1 beef stock cube/bouillon cube (sub 2 tsp powder)
2 1/4 cups boiling water
4 T butter (unsalted)
4 T flour
1/2 tsp onion powder (can omit or sub garlic powder)
1/4 tsp finely ground black pepper
Salt (if needed)
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Directions: |
Directions:1. Crumble cubes into boiling water, mix to dissolve
2. Melt butter in sauce pan, over medium heat
3. Add flour, onion powder and pepper and mix into butter with a whisk
4. While stirring, slowly pour in half the boiling water with dissolved cubes. Once incorporated into the flour butter roux (it will thicken quickly) add remaining liquid and mix.
5. Stir for 1.5 to 2 minutes until it thickens to a gravy consistency (it's quick because the water is already hot). Taste, and add more salt and pepper if needed. |
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Number Of
Servings: |
Number Of
Servings:6 servings |
Preparation
Time: |
Preparation
Time:5 minutes |
Personal
Notes: |
Personal
Notes: 1. Chicken is base flavor, beef for flavor boost + makes gravy nice brown color. If you substitute with powder or granulated bouillon, the color may be lighter. If you only use chicken stock, the gravy will lose a touch of seasoning and be pale brown. You can make up for this with 1 tsp dark soy sauce.
2. Onion or garlic powder - not the end of the world if you don't have this - just a little bit more flavor.
3. Gravy consistency - don't let it get too thick. It thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep on the stove, it should thicken quickly.
4. Storage - Gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out and whisk the skin in and heat it up. it will be good as new. If serving soon, just place a lid on saucepan then reheat when required.
Can be stored in refrigerator for up to 5 days, and can also be frozen.
5. Gluten-free - Skip the flour and ensure the cubes are gluten free. Mix 2.5 T cornflour/cornstarch with 3 T water then add to the hot stock liquic. Mix, and then pour into the saucepan with the melted butter. Will thicken in about 2 minutes.
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