Recipe by Denyse
"Gravy in 5 minutes! You can use any flavor bouillon; chicken, beef or vegetable. I've used this in many a 'pinch'!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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! ;-)
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!
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!
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.
Nice gravy. I read many of the reviews and did make some changes because of those reviews. I used chicken stock instead of water with 6 tsp of the granulated chicken bouillon. I thought it was a little salty (should have used the unsalted chicken broth) but the people at the party liked it a lot. I also add a generous dose of black pepper and a dash of sage. flavor was nice but I think next time I'll use the unsalted chicken broth and try flour instead of corn starch. Maybe it would look more like chicken gravy then. Would I make this gravy again?? You betcha! It only took as long to make as boiling water!! I don't think it took more than maybe 10-12 minutes to make 4 cup of great tasting gravy. Oh, I did this on the stove top as it was easier than fiddling with the microwave and worrying about a boil over to clean up.
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.
This was easier than I thought! I used 3 cubes and it came out great! Thanks.
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 5
** Calories from Fat: < 1
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make healthy homemade whole wheat pizza dough.
Discover the secret to silky smooth, lump-free gravy.
Discover the secrets to smooth, creamy country gravy with no lumps.