Recipe by Mortadella1985
I don't remember where I found this, but I added in my own spices to give it my own flare! This is awesome gravy when you don't have beef or turkey drippings, tastes exactly the same.
Top Review by Darkhunter
Thank you, Mortadella, for finally helping me make a decent everyday kind of gravy. This was way easy. I did make a couple of changes, as I wanted to make a brown gravy. I omitted the chicken bouillon and also the sage. I did use a few shakes of Worchestershire sauce. I added my cooked beef tips and let the whole thing simmer for about 30 minutes. Delicious! Thnx, Mortadella, for posting your recipe. Made for PAC Fall 2009.
- 1 beef bouillon
- 1 chicken bouillon
- 3 cups water
- 1⁄4 cup butter
- 1⁄4 cup flour
- 3 tablespoons bisto gravy mix (i think this is only in canada,you can use any brand of gravy mix, knorr, mccormick ect.)
- 1⁄2 teaspoon sage
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon pepper
Directions See How It's Made
- In a small pan on medium heat mix the 3 cups of water with the chicken and beef bouillon. Keep stirring until its all dissolved. Don't let it come to a boil. Add the sage, thyme and pepper; mix well and set this aside.
- in another pan melt the butter on low heat. When its all melted add the flour and gravy mix. Keep stirring till it looks like a paste and all flour is dissolved.
- Next add the bouillon mixture into the paste, stir until all the paste has dissolved and you have a gravy consistency. If you like your gravy a bit thinner, you can add water to thin it out.