Country Gravy Mix
Be the first to rate it
A flour and seasoning blend that makes quick country gravy with just butter and milk. One jar makes about 10 batches and keeps for 6 months.
Ingredients
- 1 cup all-purpose flour
- 2 tsp garlic salt
- 1 tsp paprika
- 1 tsp cracked black pepper
- 1/4 tsp poultry seasoning
- 1 Tbsp chicken bouillon granules
- 1/2 tsp salt
Equipment
- airtight jar
- saucepan
- whisk
Directions
Make the mix
- Put everything in a jar or zip-top bag, mix well, and seal it.
To use
- Melt the butter in a saucepan over medium heat.
- Add the mix and whisk constantly for about 1 minute, until it forms a smooth paste.
- Whisk in the milk slowly until there are no lumps left.
- Bring to a gentle boil, whisking all the while.
- Turn the heat down and simmer for 3 to 4 minutes, whisking now and then, until thickened.
Notes
One batch: 2 Tbsp butter; 2 Tbsp country gravy mix; 2 cups milk.
Sausage option: add 1 pound cooked, crumbled sausage to the butter before adding the mix.
Storage: dry mix airtight, cool and dry, up to 6 months.
Nutrition
Serving: 15g | Calories: 48kcal | Carbohydrates: 10g | Protein: 1.5g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 785mg | Potassium: 25mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 115IU | Vitamin C: 0mg | Calcium: 4.4mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 batches; the dry mix as listed; what you add when cooking is not counted; chicken bouillon granules counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
