Cooking some dinner, don’t have any meat juices for delicious and quick gravy? Reaching for those Gravy Granules? STOP RIGHT NOW.
This is a quick and easy way to bust those gravy granule blues, the recipe will make you something smooth, rich and tasty with a guaranteed WOW factor!
The ingredients list “A couple of stock-pots or cubes”, this is where the recipe is most versatile – so long as you have a selection of stock cubes or pots in your cupboard as a standard, this can be used for any variety of flavours, for example combining a combo of vegetable and mushroom stockpots will generate a rich salty and earthy flavour; the combo of Beef and Chicken generate something which goes with almost anything 🙂
The base of the gravy is always a roux, and don’t be put off by people saying that a roux is hard to make, it’s one of the easiest and quickest things to do and will always generate a great base for whatever gravy or sauce you want.
- A couple of stock-pots or cubes
- Around a pint boiling water
- Approx 60g unsalted butter
- 3-4 tblsp plain flour
- 1/2 tsp Onion Granules
- 1/2 tsp MSG
- Salt/Pepper to taste
- 1/2 tsp Garlic Powder
- Dark Soy Sauce
- Dissolve the stock pots / cubes in the boiling water, set to one side
- Melt the butter on a medium low heat in a saucepan which will hold around 2 pints
- Add in the flour whilst stirring with a hand whisk – if you’re using a non-stick pan, be sure to use a plastic whisk
- Continue stirring until the mixture is smooth, should take around 30 seconds – this is your roux
- Reduce to a low heat, then slowly add in the stock, continually stirring – the mixture will quickly thicken, continue to add in the stock until the desired thickness is met
- Add in the Garlic Powder, Onion Granules, MSG, and salt/pepper to taste. Be sure to cook though a little to blend in the flavours – don’t forget to taste as you go 🙂
- If the gravy is too light in colour, then add in a splash of Dark Soy Sauce and stir though – it won’t add much to the taste bar a tiny amount of saltiness, but it will do wonders for the colour!
- If the gravy is too thick, just add in some more hot water until it thins down a little. Practise makes perfect!