Sometimes you need gravy and don’t have any drippings. No problem… This recipe will make 2 cups of gravy. If you do not have any Better Than Bullion, you can use 4 cups of stock and boil it down to two cups. The image shows cornstarch chicken gravy with mushrooms added. The recipe at the bottom is for flour based gravy.
Update: After making these gravies a few times… on a scale from 1 (eth) to 10 (wow!). The chicken is a 10, beef only about a 5.
Ingredients:
- 2 Cups either Beef or Chicken stock
- 1 Teaspoon either Better Then Bullion Beef or Chicken base
- 2 or 3 Tablespoons corn starch (3 for thick gravy, 2 for thinner)
- 1/2 Teaspoon garlic powder
- 1/2 Teaspoon onion powder
- 1/2 to 1 Teaspoon Worcestershire sauce (optional)
- A Dribble of Gravy Master (optional)
- S & P to taste
- For a Flour Based Gravy omit the corn starch and add 3 tablespoons butter and flour
Directions: For a Corn Starch Based Gravy
In a saucepan, pour in 1¾ cups of the stock (leaving ¼ cup in the measuring cup). Add the garlic power, onion powder, Better Than Bullion and Worcestershire and bring to a boil. Add the corn starch to the ¼ cup of cold stock left in the cup. Use a whisk or fork to mix well.
Pour the slurry into the boiling stock and reduce heat to medium Whisk until thickened. Taste and add salt and pepper if needed. Add a little gravy master if you want to darken it a little.
Directions: For a Flour Based Gravy
In a saucepan on medium heat, melt the butter then add the flour. Whisk until it is all combined and starts to darken. Slowly whisk in the stock. Keep whisking to incorporate. Raise the temperature and bring to a boil and keep whisking until thickened. Add the garlic power, onion powder, Better Than Bullion, Worcestershire and Gravy master. Cook for a couple minutes to incorporate the seasonings. Add S&P to taste.
