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Best Gravy Recipe

Course: Condiment
Calories: 138kcal

Equipment

  • Saucepan
  • Serving Jug

Ingredients

  • 1 Stock Cube Chicken (bouillon cube (sub 2 tsp powder)(note 1)
  • 1 Stock Cube Beef (bouillon cube (sub 2 tsp powder)(note1)
  • 2 1/4 cups boiling water (565 ml)
  • 60 g butter unsalted
  • 4 tblsp Plain Flour
  • 1/2 tsp Onion Powder (ok to omit or substitute garlic powder)
  • 1/4 tsp Black Pepper Finely ground
  • Salt if needed

Instructions

  • Crumble cubes into boiling water, mix to dissolve
  • Melt butter in a saucepan over medium heat
  • Add flour, onion powder and pepper
  • Mix into butter with a wooden spoon or whisk
  • While stirring, slowly pour in half the liquid
  • Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
  • Stir for 1.5 - 2minutes until it thickens to a gravy consistency (it's quick as water is already hot).
  • Taste, add more salt and pepper if needed
  • Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.

Notes

Notes: 
  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.
  5. 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. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so. (make certain the cornflour/cornstarch is not madse with wheat starch - (it often is).
  6. Nutrition per serving, just under 1/2 cup per serving (yes that's generous!). To reduce calories, can halve the butter to 30g/2tbsp - when flour is added, mixture will be crumbly rather than "wet" (as seen in video) but will dissolve in liquid (use whisk). 33 cal per serving reduction.