Ingredients
- 1 c. instant non-fat milk powder
- 1/2 c. flour
- 2 tbsp.s instant beef bouillon granules
- 1 1/2 tsp.s dried thyme, crushed
- 1 tsp. dried rosemary, crushed
- 1/2 tsp. ground sage
- 1/2 tsp. freshly ground black pepper
- 1/2 c. unsalted butter
- 3 tsp.s brown sauce for gravy
Make it step by step
- In a bowl, stir together the milk powder, flour, beef bouillon granules, thyme, rosemary, sage and pepper. Cut in the butter until completely blended. Stir in the brown sauce with a fork. Cover and refrigerate; use within 4 to 6 weeks.
- To use the gravy mix: In a saucepan, pour 1 cup cold water. Whisk in 1/2 cup of the gravy mix, bring just to the boil, reduce the heat and simmer for 3 minutes, stirring constantly, or until smooth and thickened. Makes about 1 cup.
- Recipe makes approximately 3 cups mix, enough for 6 batches of gravy.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Colin Saunders, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.