Bouillon Gravy

So I don’t know about you but I am not one of those people who tends to have broth of any sort in my house at all times. With as often as it’s used it would just go bad and be a waste of money. And when I want gravy I’m not always making something that has drippings so there I am at a loss again. Bouillon on the other hand is something I always keep in my house because of it’s wonderful shelf life. I had tried a few different recipes and just couldn’t find anything I liked; they were all lacking flavor. So with some playing around and tweaking I give you this recipe that I think is pretty flippen awesome and it really doesn’t take long at all cropped-untitled.png

Bouillon Gravy

Ingredients:

1 1/2 cups warm water

3 tsp bouillon powder ( I mostly use beef but I have done chicken and it still turned out fabulously)

1/4 cup BUTTER; I caps this because it should be butter not margarine, you can use margarine in a pinch but the results just aren’t as wonderful. It doesn’t dissolve as nicely and you have to sit there trying to break up all the chunks. I with poor planning have to do this on occasion, oh the suffering!!!

1/4 cup flour

Pepper to taste

Directions:

1. While the warm water is still in the measuring cup dissolve the 3 tsp bouillon.

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2. Melt the butter in a small saucepan over medium heat; once the butter melts is usually when I put in the pepper. Then add the flour and stir until smooth; this is what professionals call a roux. This was one of those nights where sadly I had to use margarine so it’s a big clump instead of nice and smooth as it turns out with butter.

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Oh how I wish my little town had a grocery store!

3.Slowly poor in the water and bouillon mixture while stirring so the roux dissolves. Stir continuously until desired consistency. For those of you who are new to gravy making you need to stir it the entire time or it will burn to the bottom and turn nasty.

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See the little white lumps that are screaming at me, that is what happens when you have to use margarine 😦

Serve it over your dish and enjoy! This is really great with salisbury steak, ah a recipe for another day. Oooo it’s also really great over these Meatballs in Mashed Potato Cups!!!

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2 thoughts on “Bouillon Gravy

  1. Pingback: Meatballs in Mashed Potato Cups |

  2. Pingback: Easy Salisbury Steak |

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