Ready Gravy Mix

"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."
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Ready In:
1 1/2 cups




  • 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.

Questions & Replies

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  1. The Daycare Lady
    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.
  2. foodtvfan
    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.
  3. ohgal
    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.


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