recipes:sauces:gravy

Gravy recipe – easy, from scratch, no drippings

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

Info

  • Prep: 5 minutes
  • Cook: 10 minutes
  • Serves: 6
  • Source

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Directions

  1. Crumble cubes into boiling water, mix to dissolve.
  2. Melt butter in a saucepan over medium heat.
  3. Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
  4. While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  5. 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.
  6. 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.
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