Dec 14, 2005
When I was growing up my grandmother always made homemade gravy. She'd use the drippings from a beef roast, some flour, some water and it always came out perfect. I love gravy, but I rarely cook beef roasts... but we love mashed potatoes and gravy with many of our meals... so what to do was the question. It took quite a bit of experimenting but I finally came up with this recipe that is extremely good and reminds me of my grandmother's gravy.
NOTE: The gravy is usually thicker than the picture reflects, I added a bit too much water today. (Note to self... don't try to make gravy with one year old wrapped around your leg.)
1 c. cold water
1 1/2 Tbsp. corn starch
1 tsp. Kitchen Boquet browning liquid
1 1/2 tsp. Penzey's beef soup base (or 2 Tbsp. beef bullion granules)
1/4 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
Whisk 1/2 of the water and corn starch together. Add Kitchen Boquet, onion powder, salt and pepper and whisk well. Set aside. In a small sauce pan, add the rest of water and beef soup base or bullion granules. Heat to medium high, stirring with a whisk until dissolved. Slowly add corn starch mixture while continuing to whisk. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat and stir well. Serve immediately.