Country Gravy Mix is easy to mix up and keep around in your cupboards, and it’s ready to be mixed up at a moments notice. Then you have some nice creamy rich gravy to be poured over mashed potatoes, rice, biscuits, or home fries.
Use the gravy in casseroles, pot pies, or soup to thicken and add flavor. Serve it for breakfast too!
To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.
Inspiration for the gravy mix
My favorite grocery store hosts the Monopoly game each year.
One of those games where they give you a ticket that you have to open to see if you are an instant winner, or you can collect game pieces to possible win big prizes.
This year, one of the instant win prizes (that I won A LOT of!) was a packet of country gravy mix.
I started using the packet of gravy for many meals.
Instant milk vs. dry milk
Thanks to reader Jim, I have learned that there’s a difference between dry instant milk powder and dry powdered milk.
With instant milk, you just add water to the milk, and it “instantly” becomes milk. It’s a milk powder that’s been specially treated so that it dissolves in water.
But, with dry powdered milk you add the powder to water and let it sit for hours to reconstitute.
In my house we always called it dry milk powder, not knowing there was a difference. In fact, it’s even so difficult to find instant milk now that I don’t even know where you’d look for powdered milk (other than Amazon and the internet).
Well, you learn something every day. And you’ll want instant milk powder here for this recipe.
I usually keep buttermilk powder on the shelf if I plan on using it soon. If I don’t foresee using it quickly, then I’ll pop it in the fridge.
Once opened, the powdered buttermilk has an average shelf life of 6 to 12 months.
I’ll always give it the sniff test before I use it. Check for changes such as discoloration or a strange odor. Also, look for changes in texture. If it has clumped together, this is often an indication that it has gone bad. And, of course if it tastes “off” better to throw it away.
If you prefer to keep it in the fridge after opening it, this gravy mix powder is easily stored in a mason jar in the fridge. I like to write on the lid what’s inside and you can even indicate the date on the lid. Pop it in the back of the fridge and you’ll be fine for many months.
How To Make McCormick Brown Gravy Mix
FAQ
What is the ratio of flour to water when making gravy?
How many tablespoons are in a packet of gravy?
How to make gravy in the pack?
How much flour to water for gravy?
The ideal ratio of flour to water for gravy is one tablespoon of flour to one cup of water. However, this ratio may vary depending on the desired thickness of the gravy and personal preference. It’s important to gradually add the flour to the water while whisking continuously to achieve the desired consistency without any lumps.
How many tablespoons of flour to 1 cup of gravy?
The ratio I use is: 1.5 tablespoons fat to 1.5 tablespoons flour to 1 cup liquid, which yields 1 cup of gravy. (Note: If you like your gravy thicker, go with 2 tablespoons of fat and 2 tablespoons of flour to 1 cup of liquid, which yields 1 cup of gravy).
How much broth do you need to make gravy?
Key ratio: for 1 cup of gravy, you will need 1 cup of broth, 2 tablespoons of fat, and 2 tablespoons of flour. The broth can also be stock or water with bullion or gravy base. Over medium-high heat, heat your fat (butter, drippings from meat, etc.)
How much drippings do you put in gravy?
For each cup of gravy you want, start with 2 tablespoons of drippings and fat, and 2 tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.)