Gravy recipe
This gravy recipe is a flavorful blend of chicken and beef stock, thickened with butter and flour for a rich sauce.
Equipment
- Saucepan
Ingredients
Stock and Base
- 1 cube chicken stock cube or 2 teaspoon powder
- 1 cube beef stock cube or 2 teaspoon powder
- 2.25 cups boiling water 565ml
Thickening Agent
- 60 g unsalted butter
- 4 tablespoon plain / all purpose flour
Seasoning
- 0.5 teaspoon onion powder ok to omit or sub garlic powder
- 0.25 teaspoon finely ground black pepper to taste
- Salt if needed
Instructions
Cooking Steps
- 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, add remaining liquid and mix.
- Stir for 1.5 – 2 minutes until it thickens to a gravy consistency, taste and add more salt and pepper if needed.
- Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, or lamb.
Notes
This gravy can be thickened or thinned as required. Store in a container and refrigerate for up to 5 days or freeze. To make gluten-free, substitute flour with cornflour/cornstarch.
Nutrition
Serving: 0.5cupCalories: 90kcalCarbohydrates: 4gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 392mgFiber: 1gSugar: 1gVitamin A: 237IUCalcium: 5mgIron: 1mg
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