====== Gravy recipe – easy, from scratch, no drippings ======
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===== Ingredients =====

  * 1 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  * 1 beef stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
  * 2 1/4 cups (565ml) boiling water
  * 60g/ 4 tbsp butter , unsalted
  * 4 tbsp flour , plain / all purpose
  * 1/2 tsp onion powder (ok to omit or sub garlic powder)
  * 1/4 tsp finely ground black pepper
  * Salt , if needed
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===== Info =====
  * **Prep:** 5 minutes
  * **Cook:** 10 minutes
  * **Serves:** 6
  * [[link|Source]]


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===== Directions =====
  - Crumble cubes into boiling water, mix to dissolve.
  - Melt butter in a saucepan over medium heat.
  - Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
  - While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  - Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it's quick as water is already hot). Taste, add more salt and pepper if needed.
  - Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb

===== Notes =====
  * Stock cubes / bouillon cubes - as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
  * Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
  * If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce - it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)
  * Gravy consistency - don't let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.
  * Make ahead and leftovers - transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze - once thawed, reheat and give it a good mix. You'll need to loosen with water.
{{tag>gravy chicken sauce}}
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