This is a really easy recipe for how to make gravy using just water. The secret is to use both chicken AND beef stock cubes for the best flavour and a nice deep brown colour. Takes 4 minutes flat, tastes like KFC gravy – but so much better. No pan drippings required.
This gravy recipe tastes like what you get in those tubs of KFC Potato and Gravy. Those of you who abstain from all forms of fast food may not know what it tastes like. But all you need to know is that it’s everything that you’d expect from KFC – reliably tasty, well seasoned, can make anything delicious!
The secret ingredient that makes this gravy better is to use both chicken AND beef stock cubes (bouillon cubes).
The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however cream is often added or may be the primary liquid. It is frequently seasoned with black pepper and complimenting herbs and bits of meat may be added such as sausage or diced chicken liver.
What you need for gravy
Here’s all you need to make a really great gravy from scratch: chicken and beef stock cubes, butter and flour.
- Chicken AND beef stock cubes (aka bouillon cubes) – for flavour and colour. Chicken is the base flavour, beef gives it oomph and gives it a nice deep brown colour rather than an unappetising pale brown. Using both also makes this gravy suitable to use for any protein – white meats (chicken, pork), red meats (beef, lamb, game), potato and vegetables. Can substitute with powder;
- Hot water – to dissolve the cubes;
- Flour – to thicken the gravy (gluten free cornflour/cornstarch sub in the recipe notes);
- Onion or garlic powder – optional, for hint of extra flavour.
Great question! Stock cubes and powder have a more intense flavour than liquid stock (broth), so they make a tastier gravy when you make gravy from scratch like in this recipe.
Liquid broth is more appropriate to use when you’re making gravy starting with pan drippings from roasts – because the pan drippings add extra flavour into the gravy.
Use gravy as a sauce for these dishes
I need to stop. There’s too many possibilities!
But enough about my ideas. Tell me what YOU douse with gravy!! – Nagi x
The Best Gravy You’ll Ever Make | Epicurious 101
FAQ
What is gravy mix made of?
Is gravy made from oil?
Is gravy made from milk and flour?
What gives gravy its taste?
What is gravy made of?
Gravy is typically made of a combination of fat, flour, and liquid (such as stock, milk, or wine) that is seasoned with salt, pepper, and herbs. The fat is often derived from meat drippings, such as those from roasts or fried foods, and the flour is used to thicken the liquid into a sauce.
What are the ingredients in gravy?
Gravy is a versatile sauce that can complement any meal by adding flavor and texture. The basic ingredients of gravy generally include fat, flour, and liquid. The fat can come from meat drippings, butter, or oil, and it serves as the base for the sauce. After the fat is heated, flour is added to create a roux, which is a thickening agent.
What fat is used in gravy making?
The fat used in gravy making is usually butter, although other fats like oils, margarine, and even bacon fat can also be used. The fat is melted and combined over heat and cooked briefly. Next, a liquid is slowly added and brought to a simmer. This liquid can be pan drippings from a roast, canned broth or stock, or even milk.
How do you make homemade gravy from scratch?
These are the basic ingredients you’ll need to make this recipe for gravy from scratch: Pan drippings or butter: This flavorful gravy recipe starts with pan drippings from roasted chicken. If you don’t have pan drippings, you can use butter as the fat. Flour: Whisking all-purpose flour into the fat creates the base of the homemade gravy.