Gravy
HB-13905 · Hand-built original · Western
A quick four-minute gravy built on both chicken and beef stock cubes whisked into a butter roux, deeply savoury and a rich brown colour.
WesternSauce4 minServes 680 kcalEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 1 chicken stock cube / bouillon cube (sub 2 tsp powder)
- 1 beef stock cube / bouillon cube (sub 2 tsp powder)
- 2 1/4 cups boiling water
- 4 Tbsp butter, unsalted
- 4 Tbsp flour, plain / all purpose
- 1/2 tsp onion powder
- 1/4 tsp finely ground black pepper
- Salt, if needed
Method
- Crumble the chicken and beef stock cubes into the boiling water and stir until both dissolve completely.
- Melt the butter in a saucepan over medium heat.
- Add the flour, onion powder and black pepper to the butter and stir the roux together with a wooden spoon or whisk.
- Pour in half the hot stock slowly, stirring all the while, and once the roux drinks it up and thickens, add the rest of the liquid and mix again.
- Keep stirring the gravy for 1 1/2 to 2 minutes, until it reaches a pouring gravy consistency, then taste it and add salt or more pepper if needed.
- Serve the gravy hot over chops, steak, sausages, vegetables or roast meats and mashed potato.
Prep: 1 min · Cook: 3 min
Nutrition (per serving, where published)
80 kcalCalories
2.8 gProtein
14.5 gCarbs
9 gFat
0.2 gSaturates
1.6 gFibre
0.4 gSugars
45 mgSodium
22 mgCholesterol
69 mgPotassium
76 mgCalcium
5.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data