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 ¼ Cups (565ml) Boiling Water
4 Tbsp Butter , Unsalted
4 Tbsp Plain Flour
½ Tsp Onion Powder (OK To Omit Or Sub Garlic Powder)
¼ Tsp Finely Ground Black Pepper
Salt , If Needed
METHOD
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.
NOTE
1. Stock cubes / bouillon cubes – as pictured in post. Chicken for base flavour, beef for flavour boost + makes gravy nice brown colour (if only chicken, gravy is pale).
Substitute with stock powder / granulated bouillon, but note that some brands of beef powder will not yield quite the same brown colour, will be slightly lighter.
If you only use chicken cube or powder, the gravy flavour will lose a touch of seasoning and will be a pale brown colour. Can make up for this with 1 tsp Dark soy sauce – it will stain the gravy and add a touch of extra flavour (this is a secret cooking trick for gravy!)
2. Onion or garlic powder – not the end of the world if you don’t have this, it’s just a tiny hint of extra flavour.
3. Gravy consistency – don’t let it get too thick, it thickens more when sitting around to be served. If it gets too thick, just add a touch of water. Too thin, keep it on the stove, it should thicken quickly.
4. Storage – gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
If serving soon, just place a lid on the saucepan then reheat when required.
Make ahead and leftovers – transfer to container and place lid on, let cool then refrigerate for up to 5 days. Can also freeze – once thawed, reheat and give it a good mix. You’ll need to loosen with water.
