Better Than Bouillon Gravy (5 Minutes)
Add an extra touch of deliciousness to chicken, turkey, roasts and mashed potatoes with a beyond-easy, smooth and flavorful Better Than Bouillon gravy. Just 5 minutes with 3 simple ingredients (plus water).
Ingredients
- 3 tablespoonsoil or unsalted butter note 1 ((or half butter, half oil))
- optional: 3 tbsp chopped green onions or shallots
- 3 ½ tablespoonsall purpose flour ((or 4 tbsp for thicker gravy))
- 1 tablespoonbetter than bouillon base, any kind, note 2 ((or more to taste))
- 2 cupswater
- dried seasoning - salt, black pepper, thyme, poultry seasoning, italian seasoning, garlic powder
- fresh herbs e.g. thyme, chives, rosemary
- 1 teaspoonsoy sauce, sherry or worcestershire sauce; or a splash of cream
Directions
- 1
MAKE ROUX AND GRAVY BASE: Melt butter or heat 3 tablespoons oil (or use half of each) in small saucepan on medium heat. For extra flavor, add optional chopped green onions and cook for 2 minutes. Stir in 3 1/2 tablespoons of flour and 1 tablespoon Better Than Bouillon base. Cook, stirring constantly for 2 minutes until the roux starts to turn a very light brown. This will get rid of the raw flour taste. Don't let it get too dark or burn. (It should be a loose paste. If too dry, add a bit more oil).
- 2
FINISH GRAVY: Whisk in 1 cup water until smooth. Whisk in remaining 1 cup water. I use lukewarm water to speed up the cooking process, but cold water is fine too. Cook about 3 minutes until gravy has thickened. Taste and add any optional seasonings you like if needed. Pour into a gravy boat or thermos and serve. Gravy will thicken a bit more on standing. Note 3 - troubleshooting. Makes about 2 cups of gravy.