I don’t know about you, but the best kind of meal is one that gives me an excuse to add gravy to it.
For example, the mashed potatoes that I have had as its own meal three times this week (so far). I’m showing you today my absolute favorite gravy recipes that I add to just about anything that I can, including mashed potatoes, roasted veggies, and everything served on a thanksgiving plate. Sure, it’s long past thanksgiving, but that doesn’t mean it’s ever a bad time to share a cool gravy tutorial.
I have been working extra hard on this for several months now, trying to perfect the method of a gravy with no oil or butter because I care about shit like that. And I think that I finally figured it out. The trick is to make sure that all of your initial flour and water combining is done with COLD water, without any heat added until they are completely combined.
And once it’s smoothly combined, just heat it up and whisk, whisk, whisk until
your arm falls off it begins to boil.
Once the bouillon is stirred in, it’s good to go. Go pour it on err’thang.
Thanks for your love, loves!
- ♥ 1/2 cup all-purpose flour
- ♥ 4 cups cold water
- ♥ 2-3 bouillon cubes of choice
- In cold saucepan, Whisk together the flour with 1/2 cup of the cold water until a smooth paste is formed.
- Add the rest of the water and whisk until mixture is thin and smooth.
- Heat on medium heat of stove, whisking constantly, until the gravy begins to bubble in a low boil.
- Add the bouillon cubes and continue whisking until the cubes have dissolved.
- Turn heat to low and continue to whisk as the gravy thickens.
- Serve immediately (gravy is always weird when heated back up).
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