Prep 5 mins
Cook 5 mins
I found this recipe on youtube......For times when you don't have meat drippings, this makes a nice, smooth gravy without all the "junk" added to jar gravy or gravy mixes. (I like to make the beef gravy, then heat meatballs in it, and add a little sour cream for a nice "comfort food" to serve over noodles.) "Better than Bouillon" can be found in your grocery near the soup bases or the chicken or beef broth.
- water, divided
- 2 1⁄2 tablespoons better than bouillon beef base or 2 1⁄2 tablespoons chicken base
- 1⁄3 cup cornstarch
- Measure 4 cups of water into saucepan and heat at med-high to gentle boil.
- While waiting for water in saucepan to boil, whisk together 1/4 cup water with 2 1/2 T Better Than Bouillon in a bowl until smooth. Whisk this mixture into the boiling water, stir while bringing to a gentle boil again. Reduce heat to low.
- Mix the corn starch with 1/2 cup COLD water in a bowl or large measuring cup. Whisk well until the corn starch is thoroughly dissolved. Gently pour the cornstarch mixture into the saucepan, adding a little bit at a time while you continue to whisk. Increase heat and whisk for 2 minutes until thickened. Add pepper to taste.
I am a notorious destroy of homemade gravy! Even I couldn't screw this up! It's delicious! No lumps!
This may be fine for beef gravy, but don't use the chicken base for chicken gravy. It's absolutely flavorless. That's why there is no chicken gravy recipe on the "Better than Bouillon" website.