|Nutritional Guidelines (per serving)|
|Servings: 3 1/2 cups (serves 12)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade mixes are a wonderful way to help you stick to a diet, whether you are reducing calories or sodium or must stay away from artificial ingredients. You can vary it to your taste to omit the ingredients you can't or won't eat. You may want to add cayenne pepper or different herbs to the recipe. Whatever changes you make, write them down.
This recipe makes a well-flavored and rich gravy that is perfect over meatloaf, any roast beef, or mashed potatoes.
- 1-1/3 cups dry nonfat milk powder
- 3/4 cup instant blend flour (Wondra)
- 1/4 cup beef bouillon granules
- 3 tablespoons instant onion (minced)
- 1 teaspoon dried thyme leaves
- 1 teaspoon onion powder
- 1 teaspoon dried marjoram leaves
- 1/2 teaspoon white pepper
- 1/2 cup butter
- 1 tablespoon brown sauce for gravy (Kitchen Bouquet), if desired
Gather the ingredients.
In a medium bowl, combine the milk powder, flour, bouillon granules, instant minced onion, thyme, onion powder, marjoram, and pepper, and stir with a wire whisk to blend thoroughly.
Use a pastry blender or two knives to cut in the butter until butter is evenly distributed and particles are fine. Drizzle brown sauce for gravy, if using, over the mixture and stir with a wire whisk until blended.
Spoon the mix into a three-cup container with a tight-fitting lid and store in the refrigerator. Label with date and contents. Use the gravy mix within four to six weeks.