Saturday, January 30, 2016
BROWN (BEEF) OR CHICKEN GRAVY MIX WITH VARIATIONS
Categories : Master Mix
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups instant non-fat dry milk
3/4 cup Master Mix Wondra Flour
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
If using butter/margarine 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.
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.
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.
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.
Mushroom: pulverize 1 cup of dried mushrooms in a blender, then add the other ingredients to the blender and blend all together. For each recipe use 5 tablespoons of this mixture.
Herb: Add 1/3 c dried parsley flakes, crushed; 1/4 cup dried chives; 1/2 teaspoon additional dried thyme. For each recipe use 1/3 cup of this mixture.
"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.