How to make traditional roast meat gravy from stock.
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Sauces & Dressings
Cuisine: Global
Servings: 2cups
Calories: 161kcal
Author: Eliza
Ingredients
2cupsboiling water
1beef stock cube [Note 1]
1chicken stock cube [Note 1]
¼cupbutter
¼cupof flour
½teaspoononion powder
Salt and pepperto taste
Instructions
Crumble stock cubes into a heat-proof jug and add the boiling water. Stir until stock cubes have dissolved.
Heat the butter in a pan over a medium-high heat until melted. Add the flour and onion powder, and stir to combine with the butter to form a paste.
Allow it to cook for a few minutes (you can actually allow it to brown a little at this stage if you like brown gravy). [Note 2]
Slowly start to add the stock around ¼ cup at a time. Mix it in well each time you add some, and allow the gravy to thicken before adding more. You can whisk the gravy to make it really smooth.
Once all the liquid has been added, continue heating and stirring for around 2 minutes while the gravy thickens.
Season to taste with salt and pepper.
Serve hot.
Notes
Substitute 2 teaspoons of stock/ bouillon powder. If you want to use liquid stock use 1 cup of each type of stock, and skip the boiling water.
If you like really brown gravy you can add a few drops of Kitchen Bouquet/ gravy browning.