My mother-in-law always says it isn’t a real dinner unless there’s gravy. I completely agree! She makes the most delicious brown gravy so I was actually a little nervous when she came over for dinner and I served this.
She loved it so much she asked for the recipe! And of course I was happy to share it with her, and now with all of you guys and gals. You can simply adjust the ingredients to your liking and you’ll always have the perfect gravy for your main dish, whether it’s beef, chicken or something else.
Ingredients
3 Tbsp Land O Lakes butter
5 Tbsp Gold Medal all-purpose flour
2 tsp beef bouillon
2 tsp chicken bouillon
2 1/2 cups water
1/2 yellow onion, finely chopped
fresh ground black pepper to taste
Instructions:
Take half the butter and sautee the onions until translucent.
Add the remaining butter and the flour to make the roux. Keep stirring constantly until golden brown. Use a whisk and make sure the butter does not burn.
Add the water and bouillon, continue whisking until desired color and consistency. Add black pepper to taste.
Bring to a boil over medium heat and cook until thickened.
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Quick tip: My own secret ingredient? I add a little bit of heavy cream!
Is the bouillon granulated or in liquid form?