Prep 15 mins
Cook 0 mins
I got it from Pinching Your Pennies. The recipe calls for Additional Ingredients for each batch. As this is not my recipe I'm unsure what the additional ingredients are. I'm gonna guess things such as onions or mushrooms. When I made this I used the chicken bouillon and I cut the recipe in half. I added 1/4 teaspoon more black pepper, 1/4 teaspoon salt and 1/4 teaspoon onion powder to suit my family's taste. My family thought it was really good gravy.
Ready Gravy Mix
- 2 1⁄4 ounces instant chicken bouillon powder (Wyler's) or 2 1⁄4 ounces beef bouillon powder (Wyler's)
- 1 1⁄2 cups flour
- 1 teaspoon pepper
To prepare gravy
- 3 tablespoons butter or 3 tablespoons margarine
- 1 1⁄2 cups cold water
- In a bowl combine all ingredients for mix.
- Store in an airtight container, for up to 6 months.
- Yield 8 batches.
- To prepare gravy:.
- In a saucepan, melt butter.
- Add 1/4 cup mix.
- Cook and stir until lightly browned, about a minute.
- Whisk in water until smooth.
- Bring to a full boil, cook and stir for 2 minute or until thickened.
This worked out great. I used the extra pepper, salt and onion powder that was suggested. I made beef gravy. The color of gravy wasn't as dark as commercially made brown gravy mix, but tasted good.
This recipe is a terrific formula for making gravy. I use the same principle ingredients but use canned chicken or beef broth, or potato water drained from boiling potatoes, instead of the water. Excellent every time. You can add seasonings to taste.
Thank you for posting this recipe. Since. I buy sodium-free bouillon powder, and now can have a handy salt-free gravy mix to use.