Gravy recipe – easy, from scratch, no drippings
The secret of this gravy is to use both chicken AND beef stock cubes. Beef adds colour and flavour oomph, whereas chicken is the base flavour
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
Instructions
- 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. Pictured – KFC Potato and Gravy copycat!
Notes
This recipe is sponsored by Mediterranean Supermarket