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Gravy recipe – easy, from scratch, no drippings

Gravy recipe – easy, from scratch, no drippings

Recipe Book: Sauces

A quick and easy homemade gravy recipe that uses chicken and beef stock cubes for a deep, rich flavor. It takes only 4 minutes to make and requires no pan drippings, making it a perfect versatile sauce for meats, potatoes, and vegetables.

Ingredients

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Cooking for
6 people

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Preparation


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

Use both chicken and beef stock cubes for the best flavor and a nice deep brown color.
If you only use chicken cube or powder, the gravy flavor will lose a touch of seasoning and will be a pale brown color. Can make up for this with 1 tsp Dark soy sauce.
Gluten free: Skip flour, ensure stock cubes are gluten free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid.
Storage: Refrigerate for up to 5 days. Can also freeze; once thawed, reheat and give it a good mix, loosening with water if necessary.

  • Prep Time

    1 min
  • Cook Time

    3 min
  • Serves

    6 people
  • Calories

    90cal
Recipe By

Recipe By

Nagi Maehashi

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