Gravy recipe (tastes like KFC - but a million times better!)

This gravy recipe uses a combination of chicken and beef bouillon cubes dissolved in boiling water as a base, providing a rich and well-balanced flavor with a pleasant brown color. Butter and flour are cooked together to form a roux, which thickens the broth into a creamy gravy. Onion powder and black pepper add subtle aromatic notes, enhancing the depth of taste without overpowering the sauce.

The cooking method involves melting butter, stirring in flour and spices, then gradually incorporating the hot bouillon liquid to avoid lumps and quickly achieve the right thickness. The gravy should have a smooth consistency that coats the back of a spoon without being too thick or thin.

This gravy complements a variety of dishes including chops, steak, sausages, roast chicken, pork, beef, lamb, and steamed vegetables. It can be served hot poured over the main course or on the side for dipping. Its brown color and rich taste make it a classic accompaniment to hearty meals.

Additional tips include adjusting salt and pepper to taste, thinning the gravy with water if it becomes too thick, and reheating gently with a lid to prevent skin formation. The recipe also supports gluten-free adaptation by substituting cornflour for flour and provides storage guidelines recommending refrigeration for up to five days or freezing for longer preservation. Reheating may require loosening with water.