Description
Thanksgiving (and smoking a turkey), isn’t the only reason to whip up a great (no drippings available) gravy. Below is a perfect outline from Recipe Tin Eats, for any gravy, for any use (poutine!), just get started and make sure to taste it plenty of times along the way. Better Than Bouillon is by far my favorite choice for flavor power, and the recipe below is easily doubled – enjoy!
Ingredients
For about 3 cups of gravy;
2 to 4 t. EACH Better Than Bouillon Chicken AND Beef (I’ve tried the turkey version, but I’m absolutely convinced there’s a better flavor and color using a combination of chicken and beef)
2 1/2 c. boiling water – to start
4 T. (57 g) butter
4 T. (31 g) flour
1 t. onion powder AND 1/2 t. freshly ground pepper
salt as required
Instructions
Pour the boiling water into a large measuring cup or heat-proof bowl with a spout and stir in both kinds of bouillon, starting with 2 teaspoons each – it will be strong!
In a medium-sized pot, melt the butter on medium heat and then whisk in the flour, onion powder and pepper. Keep whisking as it comes together and allow it to cook for a quick minute before slowing pouring in about half of the bouillon – keep whisking! It will thicken quickly! Whisk in the remaining liquid and feel free to add more hot water to get the consistency you prefer.
Most of the time I feel like more salt is required, and remember, it’s gravy…salty is good! But if you think it needs more of a full flavor punch, feel free to whisk in another teaspoon (or 2) of bouillon – my opinion is that the chicken adds the most flavor, but the beef really adds to the color. Making this ahead is easy, just cool, refrigerate, and then gently reheat before using – be sure to taste it again before serving.