LIGHTNING GRAVY

LIGHTNING GRAVY image

Provided by @MakeItYours

Number Of Ingredients 10

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1 1/2 tablespoons beef, chicken, or pork soup base
1 tablespoon fresh or 1/2 as much dry parsley
1/4 teaspoon black pepper
2 tablespoons Wondra flour
1-2 tablespoons butter
1/2 tablespoon olive oil (or meat drippings)
1/2 teaspoon onion powder (or onion soup mix)
1/4 teaspoon garlic powder (or 2 cloves minced garlic)
1 1/2 cups cold broth or water
1/4 onion, thinly sliced or minced

Steps:

This is a casual, quick, gravy to help dress up weekday meals. Use it when you don't have the makings for gravy, or to top mashed potatoes or rice, or even to dress up a store-bought roast chicken.
Feel free to vary quantities as desired. Add more flour for a thicker gravy, or more broth to thin it out. Or try using vegetable broth for a different taste.
Stir all ingredients together in a large Pyrex bowl or measuring cup and microwave for 5-7 minutes, whisking occasionally. Let stand until sauce thickens. Alternatively, the sauce may be simmered in a saucepan.
Add a pinch of sage and thyme to chicken gravy, or a spoon or so of ketchup, onions, or mushrooms to beef gravy or tomato sauce for pork gravy. Stir in a few tablespoons of your favorite wine, if desired (simmer for 10 minutes after adding wine).
Cooks Note: If you are able to obtain modified food starch (a form of corn, potato or other vegetable starch which has been precooked) available from restaurant supply stores, this may be substituted for the Wondra flour with good success. Gravies made using modified food starch are cooked in a much shorter period of time than it takes to cook out the raw "floury" taste obtained from using wheat flour when making sauces or gravies.
Soup base is preferred over bouillon cubes if available. Canned or home-made broth can also be used, but will likely have a less concentrated flavor.