* Exported from MasterCook *
Brown or Chicken Gravy Master Mix
Amount Measure Ingredient -- Preparation
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1 1/2 cups instant non-fat dry milk
3/4 cup Wondra® Quick-mixing flour -- OR Wondra Flour Substitute Master Mix
3 tablespoons beef bouillon granules
1/8 teaspoon ground thyme
1/4 teaspoon onion powder
1/8 teaspoon ground sage
1/2 cup butter -- OR Margarine OR 5 tablespoons butter powder
3 teaspoons brown sauce for gravy (Kitchen Boquet is one brand) -- optional--omit if making a dry mix version.
If using butter/margarine and the Kitchen Boquet then follow these instructions:
Combine dry ingredients and whisk well to blend.
Cut in butter/margarine with pastry cutter or two knives.
Drizzle the brown gravy sauce over the dry mixture and whisk well.--you can make the recipe without this, but it will be a pale tan color instead of dark brown.
Label, and refrigerate or freeze. Will keep for 4-6 weeks in the refrigerator, will store longer in the freezer.
If using all dry ingredients it can be stored in your pantry. You MUST omit the brown sauce for gravy to store it in the pantry safely.
Whisk all ingredients together well. Store in an air tight container in a cool dry place.
CHICKEN GRAVY VARIATION
Substitute chicken boullion granuals for the beef and replace the thyme and sage with 1/4 teaspoon poultry seasoning. Do not use the brown sauce for gravy in this recipe.
TO MAKE THE GRAVY
1 C cold water
1/2 C Gravy Master Mix
Mix gravy mix and water in a small sauce pan whisking until smooth. Stir constantly as you heat over a medium temperature until the gravy is smooth and slightly thick. This will take 2-3 minutes.
"A basic beef gravy mix that goes well with a variety of meals."
"2 2/3 cups"
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Per Serving (excluding unknown items): 1159 Calories; 94g Fat (70.8% calories from fat); 13g Protein; 74g Carbohydrate; 3g Dietary Fiber; 250mg Cholesterol; 3994mg Sodium. Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 18 1/2 Fat.