Ingredients

• Butter: 1/4 cup (for a rich, creamy texture)
• All-Purpose Flour: 1/4 cup (to thicken the gravy)
• Beef Bouillon Cube: 1 (for a deep, savory flavor)
• Chicken Bouillon Cube: 1 (adds mild, complementary flavors)
• Water: 2 cups (base for the gravy)
• Onion Powder: 1/2 teaspoon (for a hint of onion flavor)
• Garlic Powder: 1/2 teaspoon (adds depth to the flavor)
• Black Pepper: 1/4 teaspoon, or to taste (for a mild kick)

Instructions

Step 1: Prepare the Roux

1. Melt Butter: Place a medium saucepan over medium heat and add the butter. Allow it to melt completely, stirring occasionally to prevent burning.
2. Add Flour: Sprinkle in the all-purpose flour gradually, whisking constantly to create a smooth paste. Continue to whisk for about 2-3 minutes until the mixture turns a light golden brown. This step, known as making a roux, thickens the gravy and adds a slightly nutty flavor.

Step 2: Dissolve the Bouillon

1. Prepare Bouillon Mixture: While the roux is cooking, dissolve the beef and chicken bouillon cubes in 2 cups of hot water. Stir until the cubes are completely dissolved.
2. Add to Roux: Slowly pour the bouillon mixture into the saucepan with the roux, whisking continuously. This will prevent lumps from forming and ensure a smooth, silky gravy.

Step 3: Season and Simmer

1. Add Spices: Stir in the onion powder, garlic powder, and black pepper. Adjust the pepper according to your taste.
2. Simmer the Gravy: Allow the mixture to simmer over low heat for about 5-7 minutes, stirring occasionally. The gravy will thicken as it cooks, and the flavors will meld together beautifully.

Step 4: Adjust and Serve

1. Check Consistency: If the gravy is too thick, add a bit more water until you reach the desired consistency. For a thicker gravy, simmer a bit longer or add a small amount of flour slurry (flour mixed with water).
2. Taste and Adjust: Taste the gravy and adjust the seasoning if necessary. Add more pepper or a pinch of salt if needed.
3. Serve: Pour over mashed potatoes, roast meat, or other dishes. Enjoy this rich, flavorful gravy!

Nutrition Facts (Estimated Per Serving)

• Calories: 90 kcal
• Carbohydrates: 5g
• Protein: 1g
• Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 400mg (varies based on bouillon)
• Potassium: 50mg
• Fiber: 0g
• Sugar: 0g

Note: Nutrition facts may vary based on the specific brands and measurements used.

FAQs

Q1: Can I use only beef or chicken bouillon cubes?
Yes, you can use only one type of bouillon cube if preferred. Just adjust the flavor accordingly, as using only beef will create a richer taste, and using only chicken will give it a milder flavor.

Q2: Can I make this gravy gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend designed for thickening, or use cornstarch. For cornstarch, reduce the amount by half as it thickens more effectively than flour.

Q3: Can I prepare this gravy in advance?
Definitely! This gravy can be made ahead and stored in the refrigerator. Just reheat on the stove and add a splash of water to thin it out as needed.

Q4: What can I use instead of bouillon cubes?
You can substitute bouillon cubes with liquid broth. However, reduce the water in the recipe accordingly to maintain the gravy’s thickness.

Tips for Making the Perfect Gravy

• Whisk Constantly: When making the roux, keep whisking to avoid burning the flour. This is essential to achieving a smooth consistency.
• Dissolve Bouillon Thoroughly: Make sure the bouillon cubes are completely dissolved in the hot water before adding them to the roux. This will prevent clumping and ensure the flavors blend well.
• Experiment with Spices: For extra depth, try adding a pinch of thyme, rosemary, or sage. These herbs can elevate the flavor, especially if you’re serving the gravy with poultry or roasted meats.
• Adjust Consistency: Gravy consistency can be adjusted by adding more water for a thinner sauce or simmering longer for a thicker gravy. Always taste and adjust the seasoning at the end.
• Double the Recipe: This recipe is easy to scale up if you need more gravy for a larger meal.

Storage Tips

• Refrigeration: Store leftover gravy in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or microwave, adding a splash of water to reach the desired consistency.
• Freezing: Gravy can be frozen for up to 3 months. Allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator and reheat slowly, stirring to recombine any separated ingredients.
• Reheating: When reheating, use low heat and whisk occasionally to ensure a smooth texture. If the gravy has thickened too much, add a bit of water or broth to bring it back to the desired consistency.

Conclusion

This easy homemade gravy mix is an essential recipe for every home cook, providing a rich, savory flavor that enhances a variety of dishes. With a handful of ingredients and simple steps, you can make this gravy in under 15 minutes and enjoy it over mashed potatoes, roasted meats, or even vegetables. Make a double batch for holiday dinners or keep some on hand to add a quick, homemade touch to weekday meals. Now that you have this recipe at your fingertips, you’ll never need to buy store-bought gravy again!