Recipe by Cypress
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 :)
Top Review by kris.hodges_12155422
I needed gravy for leftover roast beef and this was perfect. Be careful not to use rounded tablespoons of beef bouillion, as I did, because it will be salty. I used cornstarch for thickener because I love the shiny, silkiness of cornstarch. I will keep this recipe for many occasions, this is very good and easy! Thanks, Cypress.
- 473.18 ml water
- 4.92 ml beef bouillon (or to taste, I use a mix of low sodium & sodium free so I use more)
- 1.23 ml ground black pepper
- 1.23 ml Kitchen Bouquet
- 29.58 ml butter or 29.58 ml margarine
- 2.46 ml garlic powder
- 0.59 ml onion powder
- 29.58 ml cornstarch
- 29.58 ml cold water
- 29.58 ml oil
- 29.58 ml flour
Directions See How It's Made
- Boil all ingredients in a pot together, except for thickener.
- 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.
- 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.