"Better Than Bouillon" Gravy
"I found this recipe on youtube......For times when you don't have meat drippings, this makes a nice, smooth gravy without all the "junk" added to jar gravy or gravy mixes. (I like to make the beef gravy, then heat meatballs in it, and add a little sour cream for a nice "comfort food" to serve over noodles.)
"Better than Bouillon" can be found in your grocery near the soup bases or the chicken or beef broth."
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
4 cups
ingredients
- water, divided
- 2 1⁄2 tablespoons better than bouillon beef base or 2 1/2 tablespoons chicken base
- 1⁄3 cup cornstarch
- pepper
directions
- Measure 4 cups of water into saucepan and heat at med-high to gentle boil.
- While waiting for water in saucepan to boil, whisk together 1/4 cup water with 2 1/2 T Better Than Bouillon in a bowl until smooth. Whisk this mixture into the boiling water, stir while bringing to a gentle boil again. Reduce heat to low.
- Mix the corn starch with 1/2 cup COLD water in a bowl or large measuring cup. Whisk well until the corn starch is thoroughly dissolved. Gently pour the cornstarch mixture into the saucepan, adding a little bit at a time while you continue to whisk. Increase heat and whisk for 2 minutes until thickened. Add pepper to taste.
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Reviews
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I am a notorious destroy of homemade gravy! Even I couldn't screw this up! It's delicious! No lumps!
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It was to salty I had to increase water and flour to get the salty taste to acceptable. -
Four cups is a lot for 3 people and a lot of Better than Bullion. I just guessed and put some beef roast bullion and chicken in hot water and heated to boiling to dissolve. I don't think I used more than a total of 3 tbsp but tasted with a teaspoon and it was way too salty. So I dumped out water and added some fresh, kept tasting until it was tolerable but still a little on the salty side. Once I got it on my Betty Crocker instant mashed potatoes, it was pretty good. Would make it again. -
This may be fine for beef gravy, but don't use the chicken base for chicken gravy. It's absolutely flavorless. That's why there is no chicken gravy recipe on the "Better than Bouillon" website.
Tweaks
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I used part beef and part chicken, Better than Boullion (I've made gravy for so many years I just guessed at amounts). It is the color of KFC gravy and just not quite as thick but very silky and better than no, packaged or canned gravy (but never as good as those school and cafeteria cooks served us way back when). The reason I used flour and not cornstarch is that when I put in the fridge for another leftovers the next day, the cornstarch mixture breaks down and gets watery (maybe I never got the memo about that). Flour gravy usually stays thick and can be reheated. Next time I will try melted butter in a skillet, flour and browned slightly, a roux, then adding a broth in amounts i used for the slurry gravy. I put cold water in a pint jar, spoon out the flour on top of the cold water until it looks right, put the lid on tight, and shake thoroughly to get all the lumps out. Pour into the hot broth in the saucepan, stirring constantly and bring to a boil as above, boil a minute or a little over to avoid a floury taste and thicken nicely.
RECIPE SUBMITTED BY
Treewoman
Whitley City, Kentucky
