Elevate Your Plate: The Magic of “Better Than Bouillon” Gravy
There’s something deeply comforting about a generous ladleful of rich, savory gravy. I still remember my grandmother’s Sunday roasts, the aroma of which would fill the entire house. The gravy, always made from the pan drippings, was the star, transforming simple potatoes and vegetables into something truly special. But what about those weeknights when time is short, and a full roast isn’t on the menu? That’s where this “Better Than Bouillon” gravy recipe shines – it captures that homemade flavor without the fuss, bringing a touch of Sunday dinner to any day of the week.
Recipe Overview
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Servings: 4
- Yield: 4 cups
- Dietary Type: Adaptable (Vegetarian Option)
Ingredients
- 4 cups water, divided
- 2 ½ tablespoons Better Than Bouillon beef base (or 2 ½ tablespoons chicken base for chicken gravy)
- ⅓ cup cornstarch
- Pepper, to taste
Equipment Needed
- Saucepan
- Whisk
- Measuring cups and spoons
Instructions
- Pour 4 cups of water into a saucepan and heat over medium-high heat until it reaches a gentle boil.
- While the water is heating, combine ¼ cup of water with 2 ½ tablespoons of Better Than Bouillon (beef or chicken base, depending on your preference) in a separate bowl. Whisk thoroughly until the bouillon is completely dissolved and the mixture is smooth.
- Once the water in the saucepan is boiling, carefully whisk in the Better Than Bouillon mixture. Stir continuously as you bring the liquid back to a gentle boil. Once boiling, reduce the heat to low.
- In another bowl or a large measuring cup, mix the cornstarch with ½ cup of COLD water. Ensure the water is cold, as this helps prevent the cornstarch from clumping. Whisk vigorously until the cornstarch is completely dissolved and the mixture is smooth and milky.
- Slowly pour the cornstarch slurry into the saucepan, adding it gradually while continuously whisking the mixture. This gradual addition is crucial to prevent lumps from forming.
- Increase the heat to medium and continue to whisk the gravy constantly for about 2 minutes, or until it has thickened to your desired consistency. The gravy should become glossy and coat the back of a spoon.
- Season the gravy with pepper to taste. You can also add other seasonings like garlic powder, onion powder, or dried herbs if desired. Taste and adjust the seasoning as needed.
Expert Tips & Tricks
- Preventing Lumps: The key to a smooth gravy is to dissolve the cornstarch completely in cold water before adding it to the hot liquid. Adding cornstarch directly to hot liquid will almost certainly result in lumps.
- Adjusting Consistency: If your gravy is too thick, simply whisk in a little more water until you reach the desired consistency. If it’s too thin, simmer it for a few more minutes, allowing the excess liquid to evaporate. Be sure to whisk constantly to prevent sticking.
- Enhancing Flavor: For a richer, more complex flavor, try adding a tablespoon of butter or olive oil to the saucepan along with the Better Than Bouillon. You can also sauté finely chopped onions or mushrooms in the butter before adding the water for an even deeper flavor. A splash of Worcestershire sauce or soy sauce can also add a savory umami note.
- Make-Ahead Gravy: This gravy can be made ahead of time and stored in the refrigerator. To reheat, gently warm it in a saucepan over low heat, whisking frequently to prevent sticking. You may need to add a little water to thin it out, as it will thicken as it cools.
- Vegetarian/Vegan Option: Use the vegetable base of “Better Than Bouillon” along with vegetable broth for a delicious vegetarian or vegan version.
Serving & Storage Suggestions
Serve this gravy hot over mashed potatoes, roasted vegetables, biscuits, meatloaf, or your favorite comfort food. For a beautiful presentation, garnish with a sprinkle of fresh herbs like parsley or chives.
Leftover gravy can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To freeze, let the gravy cool completely before transferring it to a freezer-safe container. When reheating frozen gravy, thaw it in the refrigerator overnight and then gently warm it in a saucepan over low heat, whisking frequently.
Nutritional Information
(Please note that these values are estimates and can vary depending on the specific ingredients used.)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 50 kcal | 3% |
| Total Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 750mg | 33% |
| Total Carbohydrate | 10g | 4% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | 0% |
| Protein | 1g | 2% |
Variations & Substitutions
- Creamy Gravy: For a richer, creamier gravy, stir in a dollop of sour cream, heavy cream, or coconut cream at the end of cooking.
- Mushroom Gravy: Sauté sliced mushrooms in butter before adding the water for a flavorful mushroom gravy.
- Onion Gravy: Caramelize sliced onions in butter before adding the water for a sweet and savory onion gravy.
- Herb Gravy: Add a teaspoon of dried herbs, such as thyme, rosemary, or sage, to the gravy while it is simmering for an aromatic herb gravy.
- Gluten-Free Gravy: This recipe is naturally gluten-free as it uses cornstarch as the thickening agent. Always double-check the label on your “Better Than Bouillon” to ensure it is certified gluten-free.
FAQs (Frequently Asked Questions)
Q: Can I use chicken bouillon cubes instead of Better Than Bouillon?
A: While you can, the flavor won’t be quite as rich or complex. Better Than Bouillon is a concentrated paste that offers a more robust flavor profile. If using cubes, you may need to adjust the amount to taste.
Q: How can I fix lumpy gravy?
A: If your gravy is lumpy, try using an immersion blender to smooth it out. You can also strain it through a fine-mesh sieve to remove the lumps.
Q: Can I use all-purpose flour instead of cornstarch?
A: Yes, you can. Use 2 tablespoons of flour instead of ⅓ cup of cornstarch. Create a roux by cooking the flour in a bit of butter or oil before adding the liquid.
Q: What if my gravy is too salty?
A: If your gravy is too salty, try adding a squeeze of lemon juice or a splash of vinegar to balance the flavors. You can also add a pinch of sugar.
Q: Can I add wine to this gravy?
A: Absolutely! A splash of red or white wine can add depth and complexity to the flavor. Add it after the bouillon is dissolved and let it simmer for a few minutes to reduce the alcohol.
Final Thoughts
This “Better Than Bouillon” gravy is a testament to the fact that deliciousness doesn’t always require hours in the kitchen. It’s a versatile and adaptable recipe that can be customized to suit your taste and dietary needs. So go ahead, whip up a batch of this easy gravy and elevate your next meal. Don’t hesitate to experiment with different flavors and seasonings to create your own signature gravy. And most importantly, enjoy the process! I’d love to hear about your variations and pairings – share your creations in the comments below! Pair it with a simple roasted chicken for a complete meal that will impress your family and friends.