Reviewed: Jan. 14, 2009

Do spice this up with your favorite spices, You can use chicken or beef boullion cubes, depending on what you are cooking in the oven!

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Mrs. D

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 22, 2008

My guests were raving about the sauce, but I ended up using the stovetop b/c it was taking too long in the microwave.

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WANSHAN

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 14, 2007

I always add an extra cube. This is how my mother and grandmother taught me to make it, only they would add a shot of ketsup, for color reasons.

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PATTEG

Cooking Level: Beginning

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Reviewed: Nov. 6, 2007

This is awesome, because it's low fat, low cal, (for gravy!) and quick. I added a black pepper and a small pinch of ground sage. Thanks for the recipe!

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WHOANELLIEB

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Reviewed: Jun. 19, 2007

This worked great for me! I needed something very quick and it was great. I added the cornstarch and water, and then did it again to make it even thicker.

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brandysue

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Reviewed: Jul. 30, 2006

This recipe was just what I was looking for...quick and good. I did add more chicken bouillon (3 Tbsp), cornstarch (3 Tbsp) and water (about 2 Tbps) and I added pepper and onion powder. I also kept in the microwave for about 3 minutes while stirring about every minute. Turned out very tasty!

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Aug. 16, 2005

Great with some adjustment!!! We used 2 cups of meat and meat juice drippings instead of water and also added bouillon. Wanted it a little thicker will use a little flour also next time. Great for a very fast gravy.

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Reeseepeesee

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Reviewed: Feb. 24, 2005

I just made this because I was looking for a fat free low calorie gravy to make really fast. I used 3 teaspoons of bouillon for extra flavor. What I got was properly thickened and flavorful, but unappetizingly pale looking. Then it hit me - this was the sauce from the high school cafeteria chicken chow mein that I loved as a kid (so much for early development of taste buds). Anyway, this is a good fat free, quick emergency gravy. Next time I may try flour instead of cornstarch.

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evilgenius

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Reviewed: Nov. 9, 2003

I sauteed about 6 sliced mushrooms in some butter & added a little white wine to reduce. Then I used beef bouillon instead of chicken and put mushroom/wine/butter mix into the gravy. Finished it off with a dash of worchestershire and some black pepper. I won't eat a good steak without it again! Thanks!

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Stephanie V

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Reviewed: Oct. 7, 2003

Good for a fast gravy, however it wasn't thick enough for me with two tbs of cornstarch. I recommend three or even 3 1/2 tbs of cornstarch, if you like a thick gravy. Other than that, great recipe. :)

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Becca B.

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Reviewed: Jan. 20, 2003

Maybe I did something wrong, I don't know. The gravy was the color of bile, it would not thicken and there was absolutely no taste to the gravy. IF I were to ever use it again I'd use more buillon, or use Campbells chicken broth. Sometimes the fastest way isn't always the best!

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AMANDA C

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Reviewed: Oct. 23, 2002

I used twice the bouillon for stronger chicken flavor, then I decided to see how 'homemade' I could make it taste by adding basil, fresh ground pepper, celery salt, garlic powder, and 2 pats of butter. I think I could slide this past my own grandmother! ;-)

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