Classic Dry Gravy Master Base
Stop buying packets. This pantry jar becomes beef, chicken, onion, or mushroom gravy depending on what broth and add-ins you use.
Ingredients
- 1½ cups all-purpose flour (Rice Flour is best for: beef, chicken, onion gravy. Finely Ground Oat is best for chicken or onion gravy)
- ¼ cup cornstarch or 3 tablespoons of arrowroot powder or 3 tablespoons of tapioca starch
- 3 tablespoons beef bouillon powder or chicken bouillon powder
- 2 tablespoons onion powder
- 1 tablespoon garlic powder
- 2 teaspoons fine sea salt
- 1½ teaspoons black pepper
Instructions
- Whisk well and store in a pint mason jar.
How to Use (Classic)
- Melt 2 tablespoons butter or drippings
- Whisk in 2 tablespoons gravy base
- Cook 30–60 seconds
- Slowly whisk in 1 cup broth
- Simmer 3–5 minutes until thick
Flavor Variations (Both Versions)
- Use the same method—just change the broth and add-ins:
🥩 Beef Gravy
- Beef broth + optional pan drippings
🍗 Chicken Gravy
- Chicken broth + extra butter if desired
🧅 Onion Gravy
- Sauté onions first, then add base + beef broth
🍄 Mushroom Gravy
- Sauté mushrooms, then add base + beef broth
- Optional splash of cream at the end
Curry Gravy
- Add 1/4 -1/2 teaspoon of your favourite curry powder to 2T butter in saucepan and saute for one minute. Then add the 2 T of master mix and cook 30 to 60 seconds. Slowly add 1 cup beef stock and simmer till thick, 3-4 mins.