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Beef Gravy in a Snap
cups water (for gravy)
4 cups water (for gravy)
tablespoons Better Than Bouillon® Roasted Beef Base
2½ tablespoons Better Than Bouillon® Roasted Beef Base
cup warm water (for dissolving base)
¼ cup warm water (for dissolving base)
cup corn starch
⅓ cup corn starch
cup cold water (for corn starch slurry)
½ cup cold water (for corn starch slurry)
teaspoon ground white pepper
⅛ teaspoon ground white pepper
In a large saucepan, bring 4 cups of warm water to a gentle boil.
In a small bowl, add Beef Base and ¼ cup warm water, whisk until base dissolves; set aside.
Reduce heat on stove to medium; pour base-water mixture into saucepan, whisk to combine.
In another small bowl, add corn starch and cold water, whisk to combine.
Slowly add cornstarch slurry into saucepan, cook and whisk until gravy thickens, about 2 minutes. Season with pepper.
For great mushroom gravy add about 1 cup of thinly sliced, sautéed, button mushrooms after the last step and heat through.