Homemade Gravy Mix

The kind of gravy I generally make combines a flour roux with meat dripping and broth or milk. But, I decided to try making a seasoned flour gravy mix that used pantry staple and is ready to use . . . even when there are no pan drippings. I made a smaller sized batch in the experimental stage but the recipe can be doubled or tripled.

 

Homemade Gravy Mix 

1 cup all-purpose flour

3 tablespoons bouillon powder (a dehydrated, concentrated flavor available in beef, chicken or vegetable) 

3/4 teaspoon white pepper

3/4 teaspoon onion powder

3/4 teaspoon garlic powder

 

To make gravy mix: Combine all listed ingredient. Transfer mixture to an air-tight container and store at room temperature (cool, dry place) for up to a year. 

 

To Use Gravy Mix to MAKE GRAVY:

2 tablespoons salted butter, or meat drippings from turkey, pork, or chicken

2 tablespoons gravy mix

1 cup broth 

1.  In a medium saucepan over medium heat, melt the salted butter (or heat the  meat drippings,). 
2. Whisk in the dry gravy mix, creating a roux. Continue to whisk and allow the roux to cook a minute or two to avoid a raw flour taste.
3. Slowly pour in the broth, whisking constantly to break up any clumps.
4. Heat the mixture until it reaches a simmer. Continue cooking until the gravy thickens enough to coat the back of a spoon (approximately 5 more minutes).
5. Remove the gravy from the heat and let it rest. The gravy will continue to thicken as it cools.