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 (565ml) boiling water
• 60g/ 4 tbsp butter, unsalted
• 4 tbsp flour, plain / all purpose
• 1/2 tsp onion powder (ok to omit or sub garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, if needed

Instructions:

1. Prepare Stock:
   1. Crumble cubes into boiling water, mix to dissolve.
2. Make Roux:
   1. Melt butter in a saucepan over medium heat.
   2. Add flour, onion powder, and pepper.
   3. Mix into butter with a wooden spoon or whisk.
3. Incorporate Liquid:
   1. While stirring, slowly pour in half the liquid.
   2. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
4. Thicken:
   1. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot).
   2. Taste, add more salt and pepper if needed.

Serving Suggestions:

Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.
Pictured – KFC Potato and Gravy copycat!

Tips:

Storage: Gravy gets thicker and gets a skin on the surface as it cools. Just use water to thin out, whisk the skin in and heat it up, it will be as good as new. If serving soon, just place a lid on the saucepan then reheat when required.
Gluten-Free Option: Skip flour, ensure stock cubes are gluten-free. Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid. Mix, then pour that into the saucepan with melted butter. Will thicken in 2 minutes or so.

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 (565ml) boiling water
• 60g/ 4 tbsp butter, unsalted
• 4 tbsp flour, plain / all purpose
• 1/2 tsp onion powder (ok to omit or sub garlic powder)
• 1/4 tsp finely ground black pepper
• Salt, if needed

Instructions:

1. Prepare Stock:
   1. Crumble cubes into boiling water, mix to dissolve.
2. Make Roux:
   1. Melt butter in a saucepan over medium heat.
   2. Add flour, onion powder, and pepper.
   3. Mix into butter with a wooden spoon or whisk.
3. Incorporate Liquid:
   1. While stirring, slowly pour in half the liquid.
   2. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
4. Thicken:
   1. Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot).
   2. Taste, add more salt and pepper if needed.
5. Serving Suggestions:
   1. Serve over chops, steak, sausages, veggies, roast chicken, pork, beef, lamb.

Tips:

• Storage:
  Gravy gets thicker and gets a skin on the surface as it cools.
  Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
  If serving soon, just place a lid on the saucepan then reheat when required.
• Gluten-Free Option:
  Skip flour, ensure stock cubes are gluten-free.
  Mix 2.5 tbsp cornflour/cornstarch with 3 tbsp water, then add that into the hot stock liquid.
  Mix, then pour that into the saucepan with melted butter.
  Will thicken in 2 minutes or so.