Ingredients
– 1 chicken stock cube or 2 teaspoons powder
– 1 beef stock cube or 2 teaspoons powder
– 2 1/4 cups (565ml) boiling water
– 4 tablespoons (60g) unsalted butter
– 4 tablespoons plain or all-purpose flour
– 1/2 teaspoon onion powder (optional, can substitute with garlic powder)
– 1/4 teaspoon finely ground black pepper
– Salt to taste
Instructions
1-Crumble the chicken and beef stock cubes into boiling water and stir to dissolve.
2-Melt butter in a saucepan over medium heat.
3-Add flour, onion powder, and pepper to the melted butter, mixing well with a wooden spoon or whisk to form a roux.
4-Slowly pour in half of the hot stock water mixture while stirring continuously.
5-Once incorporated and thickened, add the remaining stock liquid and whisk.
6-Stir for 1.5 to 2 minutes until the gravy thickens to the desired consistency.
7-Taste and adjust seasoning with salt and pepper as needed.
8-Serve hot over meats, vegetables, potatoes, or any preferred dish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Using both chicken and beef stock cubes enhances depth and color; add dark soy sauce if using only chicken.
🌾 Substitute flour with cornflour or cornstarch for gluten-free gravy.
🥄 Avoid over-thickening; thin with water if needed as gravy thickens on cooling.
- Prep Time: 1 minute
- Cook Time: 3 minutes
- Category: Sauce
- Method: Stovetop cooking
- Cuisine: American
- Diet: Gluten-containing
Nutrition
- Serving Size: 1/2 cup
- Calories: 90
- Sugar: 1 g
- Sodium: 392 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg