Gravy Mix Recipes...Make Your Own

When I was growing up, having gravy at every meal was an expected thing. It was poured onto everything...potatoes, biscuits, vegetables, noodles, you name it and gravy was on it. Which was fine except for the meals when we would either grill out, or at breakfast when no meat had been fried. When those meals happened, we used a gravy made from one of the following recipes that my Grandma had for making gravy mixes. Personally, I like the chicken one best, but the beef one is pretty good too especially if used for a base to make a stew.

[Shirley's Notes:]

• You can use bouillon cubes rather than the loose granules. To do so, substitute the three Tablespoons of granules with 6 cubes. You will need to smash the cubes and break up the chunks before adding them to the mix.

Chicken Gravy Mix

1-1/3 cups of nonfat powdered milk

¾ cup all-purpose flour

3 Tablespoons chicken bouillon granules

¼ teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground black pepper

Mix together and store in an airtight container.

To Use:

• In a medium size sauce pan, melt 2 tablespoons of butter.
• Combine ½ cup of gravy mix with butter and slowly add 1 cup water, whisking mixture continually.
• Cook for 2 – 3 minutes until thick and smooth.

Beef Gravy Mix

1-1/3 cups of nonfat powdered milk

¾ cup all-purpose flour

3 Tablespoons beef bouillon granules

1/8 teaspoon ground thyme

¼ teaspoon onion powder

1/8 teaspoon sage

Mix together and store in an airtight container.

To Use:

• In a medium size sauce pan, melt 2 tablespoons of butter.
• Combine ½ cup of gravy mix with butter and slowly add 1 cup water, whisking mixture continually.
• Cook for 2 – 3 minutes until thick and smooth.

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