Easy Brown Gravy Mix
Equipment
- Normal Kitchen Utensils
- Container with Tight Fitting Lid
Ingredients
- 3/4 C All Purpose Flour
- 3 Tbsp Beef Bouillon Also try chicken bouillon or any other bouillon you like.
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Garlic Powder (Optional)
- 1/4 tsp Onion Powder (Optional)
Instructions
- Mix all the ingredients together until well combined.3/4 C All Purpose Flour, 3 Tbsp Beef Bouillon, 1/2 tsp Ground Black Pepper, 1/4 tsp Garlic Powder, 1/4 tsp Onion Powder
- This mixture can be stored for a few months in a container with a tight lid and can be used anywhere you need gravy mix. Use 2 Tbsp per 1 oz. packet of mix.
- To Make Gravy with the Mix:
- Melt 2 Tbsp butter, oil or fat drippings in a saucepan over medium heat.
- Whisk in 2 Tbsp of the gravy mix and stir for roughly 1 minute to help cook the flour in the mix. Break up any clumps. Note, if you like thicker gravy, consider adding an extra 1/2 Tbsp of the mix.
- Whisk in 1 C of water (or salt-free broth) and bring to a simmer.
- Cook, stirring often, until the gravy thickens to your liking. A good test is to make sure it coats the back of a spoon.
- Season with salt, or extra bouillon, and pepper to taste.
- Serve hot.
Homemade Brown Gravy Mix: Easy, Versatile, and Better Than Store-Bought
You know those little packets of gravy mix at the grocery store? They’re handy, but why buy them when you can make your own? My homemade brown gravy mix is simple, customizable, and lasts for months in a tightly sealed container. It works anywhere you’d use a store-bought mix—roasts, slow-cooker meals, and, of course, making rich, savory gravy in minutes.
Why I Started Making My Own
This recipe came about when I was making Mississippi Pot Roast. The recipe calls for a packet of gravy mix, but I didn’t feel like running to the store. So, I figured out how to make my own. After some research and experimenting, I had a mix that worked just as well—if not better—than the store-bought kind. Now, I always keep a jar on hand for whenever I need it.
One of my favorite uses for this mix, aside from making gravy, is as a flavored thickener when browning ground beef or sautéing vegetables. Just sprinkle some in, and maybe add a little water (or salt-free broth) as needed, and you have an instant sauce.
The History of Gravy Mix
Gravy itself has been around for centuries, but the powdered mix version is a more recent convenience. Packaged gravy mixes became popular in the mid-20th century as processed foods gained popularity. Companies like McCormick and Pioneer introduced instant gravy powders, making it easier for home cooks to whip up a quick sauce without pan drippings. My homemade version keeps that convenience but cuts down on the preservatives and artificial ingredients.
Customize It to Your Taste
The beauty of this mix is that it’s completely customizable. Add more bouillon for a stronger, saltier flavor. Reduce or omit the black pepper if you prefer a milder taste. Love garlic and onion? Add extra garlic powder and onion powder for more depth. When I make gravy from the mix, I often season with extra bouillon instead of salt—it boosts the flavor while adding just the right amount of seasoning.
How to Store and Use Your Homemade Gravy Mix
This mix will last for months when stored in a tightly sealed container in a cool, dry place. Use it just like a store-bought packet—whisk it into hot water for gravy, sprinkle it into slow-cooker meals, or add it to ground beef and veggies for a quick sauce.
Once you try making your own brown gravy mix, you’ll never go back to store-bought. Give it a try, and let me know how you use it!
Some content generated with the help of ChatGPT | OpenAI: https://www.openai.com/