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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add more cornstarch slurry or use whatever thickening method you like. Sometimes I throw a little paprika in too, and this could easily be changed to make a chicken gravy simply by omitting the kitchen bouquet and using chicken bouillon. Also, sometimes I start the gravy by cooking the flour in the oil a little first then slowly adding water, then seasonings. Sorry for so much detail, just want everyone to know how easy it is to make yummy gravy from scratch :) Ingredients:
2 cups water |
1 teaspoon beef bouillon (or to taste, i use a mix of low sodium & sodium free so i use more) |
1/4 teaspoon ground black pepper |
1/4 teaspoon kitchen bouquet |
2 tablespoons butter or 2 tablespoons margarine |
1/2 teaspoon garlic powder |
1/8 teaspoon onion powder |
2 tablespoons cornstarch |
2 tablespoons cold water |
2 tablespoons oil |
2 tablespoons flour |
Directions:
1. Boil all ingredients in a pot together, except for thickener.
2. Once the mixture boils, mix the cold water + cornstarch / oil + flour into a slurry / paste in a small bowl. You may need to add a tiny bit more water, but it should be the consistency of runny glue with cornstarch, and a paste with the flour.
3. Slowly pour in thickener, while stirring. Continue boiling for 2-3 more minutes, still stirring. If you're using flour and oil, simmer at least 5 minutes to be sure the flour cooks. Remove from heat and let cool to thicken more.
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