Recipe: E-Z Gravy

|September 21, 2011|read comments (0)
Author: Mama's Kitchen

I don't believe in eating "dry" –

Adding gravy to an entree always makes it seem like a very special dish.

I cannot believe how many have trouble making gravies when it is so easy to do.

This recipe doesn't even call for pan drippings!

Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring (using w wire whisk works great) until thickened. If desired, add browning sauce**.

*Stir your flour and cold water so that it is lump-free before adding.

**For thicker gravy you can add a bit of mashed potato flakes.

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