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Scroll down to see all gravy recipes.....

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Basic Recipe for Gravy Mixes

Change the type of gravy by changing the bouillon choice.....

 

 

The Mix:

3 T. beef or chicken bouillon granules (or other flavors)

3/4 c. flour (white or unbleached)

1 T. cornstarch

1/2 tsp. each: garlic granules and onion powder or granules

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#1 way To Use (makes 1 cup of gravy):

In a small saucepan, on medium heat: melt 2 T. butter (or use meat drippings). Add 2 T. Gravy Mix. Cook and stir until lightly browned, about 1 minute. Whisk in 3/4 c. water until smooth. Bring to a boil; cook/whisk gently/constantly for a minute or two, or until thick. 

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#2 easy no butter/drippings  (makes 1 cup of bit thinner gravy):

In a small saucepan: whisk 2 T. gravy mix with 1 cup of water or milk. Bring to a gentle boil on medium heat. Cook/stir with whisk for 1 minute.  

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Note: a bit of thyme or italian seasonings or tad celery salt could be added when adding the water while making this gravy

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Note: if wish to have darker gravy, stir in a bit of Kitchen Bouquet

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Gravy using Broth

The broth used: canned, homemade broth, etc.... or even made from bouillon/water.....

Many kinds to choose from, such as chicken, beef, turkey, pork. This recipe makes a more 'clear' gravy because we are using corn starch (flour gravies are a more 'cloudy' type gravy).

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2 c. broth (can also use drippings from a roast: add water to equal 2 c.)

up to 1/2 tsp. garlic granules

up to 1/2 tsp. onion granules or powder

up to 1 tsp. or so worcestershire sauce (optional)

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1/4 cup cold water + 3 tablespoons corn starch

salt and pepper to taste

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In a medium sauce pan bring broth choice to boiling over medium-high heat. Mix garlic powder, onion powder, worcestershire sauce (optional), with the 1/4 c. cold water, then

add the corn starch and stir until dissolved. Pour this mixture into the boiling broth while stirring with whisk; reduce heat to medium-low. Cook/stir for a minute or two, even if it is already thickened. Season with salt and pepper to personal taste.

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Simple Country Gravy 

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2 T. flour (white or unbleached)

2 T. dry milk powder

2 T. dry cream, optional

1 T. butter powder 

1/8 tsp. onion powder or granules

1/8 tsp. garlic granules

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1 c. cold water

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up to 1/4 tsp. pepper or fresh ground pepper

up to 1/4 tsp. sea salt or salt

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Mix flour, dry milk, dry cream, optional, butter powder, onion and

garlic in a small saucepan. Gradually stir in the cold water. Cook on

medium heat, stirring until gravy comes to gentle boil. Reduce heat,

simmer and stir for 1 minute.  Add salt and pepper (start with less

salt and pepper, add more to personal taste as desired).

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Note: if not using butter powder, can add 1 T. butter to cooked 

gravy before adding salt and pepper.  This is optional.

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Country Gravy Mix

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1 c. flour (white or unbleached)
2 tsp. garlic salt
1 tsp. paprika
1 tsp. cracked black pepper
1/4 tsp. poultry seasoning
1 T. chicken bouillon granules
1/2 tsp. sea salt

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Mix all, store in a small bag or jar.

 

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To Use:

2 T. Country Gravy Mix + 3 T. dry milk powder
2 T. butter or drippings or bacon fat

2 c. water

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Combine the gravy mix and dry milk thoroughly, set aside.

Melt the butter in a saucepan over medium heat, add dry mix stirring

constantly until mixture forms a ball (about 1 full minute). Add water,

whisking gently. Bring to a boil, whisking constantly over medium heat.

Reduce heat and let simmer 3-4 minutes, whisk occasionally to prevent

it from sticking or burning.

 

Serve over biscuits, mashed potatoes, cooked rice, toast, chicken or

anything desired.

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