Description
This rich and flavorful gravy recipe delivers a taste reminiscent of KFC gravy, but with enhanced depth and homemade goodness. Made quickly using both chicken and beef stock cubes dissolved in boiling water, combined with a buttery roux seasoned with onion powder and black pepper, it’s perfect for elevating chops, steaks, sausages, vegetables, and roasts.
Ingredients
Scale
Stock Base
- 1 chicken stock cube / bouillon cube (or substitute 2 tsp powder)
- 1 beef stock cube / bouillon cube (or substitute 2 tsp powder)
- 2 1/4 cups (565ml) boiling water
Roux
- 60g / 4 tbsp unsalted butter
- 4 tbsp plain / all-purpose flour
- 1/2 tsp onion powder (optional, can substitute garlic powder)
- 1/4 tsp finely ground black pepper
- Salt, to taste (if needed)
Instructions
- Dissolve Stock Cubes: Crumble the chicken and beef stock cubes into the boiling water and stir well until completely dissolved to create a flavorful broth base.
- Melt Butter: In a medium saucepan set over medium heat, melt the unsalted butter until fully liquefied, preparing it for making the roux.
- Add Flour and Seasonings: Stir in the plain flour, onion powder, and black pepper. Use a wooden spoon or whisk to blend these into the butter, forming a smooth paste (roux).
- Incorporate Broth Gradually: While continuously stirring, slowly pour in half of the hot broth into the roux. Mix thoroughly to combine and allow the mixture to thicken quickly.
- Add Remaining Broth: Once the initial roux and broth mixture thickens, add the rest of the broth gradually, stirring constantly to keep the gravy smooth.
- Simmer and Adjust: Continue stirring the gravy for 1.5 to 2 minutes until it thickens to your preferred consistency. Taste and add salt or more pepper if needed.
- Serve: Pour the hot gravy over meats like chops, steak, sausages, or vegetables, and enjoy a delicious homemade complement to your meal.
Notes
- The secret to this tasty gravy is using both chicken and beef stock cubes; beef adds color and depth of flavor while chicken provides a solid base.
- Using crumbled cubes rather than powder ensures a better brown color and richer taste as some beef powders can result in a paler gravy.
- This recipe is incredibly fast, ready in about 4 minutes, using boiling water to speed up the process.
- It’s perfect for serving with pork, beef, lamb, roast chicken, or your favorite sides.
- For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 392 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
