Dry Mixes... these mixes are not for canning, but may be stored in canning jars.
Gravy Mix
3 Tbsp. beef or chicken bouillon granules
3/4 cup all purpose flour
1/2 tsp. black pepper
1/8 tsp salt
I make 10 xs this recipe and store recipe with it when needed!
4-1/2 tsp. butter
3/4 cup water or stock
In a saucepan melt butter whisk in 2 tablespoons of gravy mix. Cook whisking constantly until light brown. Whisk in water or stock bring to a boil whisking constantly. Cook 2 minutes and serve.
Homemade Chicken Gravy
Found on lakeareaunitedway
1-1/3 cups instant nonfat dry milk powder
3/4 cup instant flour
3 Tbsp. instant chicken bouillon granules
1/4 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. ground pepper
1/2 cup butter or margarine
Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir with a wire whisk to blend. Cut in butter or margarine until evenly distributed. Spoon into a 3- cup container with a tight-fitting lid. Label with date and contents; store in the refrigerator. Use with 4-6 weeks.
Homemade Gravy DRY mix
Found on Hillbilly CAST IRON Cooking
1/4 cup flour
1T beef bouillon granules(for chicken gravy use chicken bouillon)
1T onion powder
1T garlic powder
1/4 tsp black pepper
Dash of dried parsley
This makes 2 cups of brown gravy mix. Put the dry mix into a plastic baggie for future use.
To Prepare: Mix the dry gravy mix with 1 cup of cold water in a saucepan. Whisk until smooth. Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth. Then.. nothing! You're done! Serve over potatoes, rice, or whatever floats your boat.
TO MAKE A LARGE AMOUNT
TO MAKE A LARGE AMOUNT
2 cups flour
1/2 cup beef bouillon granules(for chicken gravy use chicken bouillon)
1/2 cup onion powder
1/2 cup garlic powder
2 tsp black pepper 1T dried parsley
Mix all together, then portion out into 1/3 cup amounts into plastic baggies
For brown gravy use toasted flour.
