This is the recipe that goes with the Homemade Chicken Bouillon Cubes. Way back when I did so many things from scratch, just for the fun of it and to try something new. I continued to make these as they are convenient to have and so much better than the cubes you buy in a jar, especially when you are making gravy. This gravy is great with mashed potatoes or for breakfast with some freshly baked biscuits and Bob Evans hot sausage patties.
Milk Gravy with Homemade Bouillon Cubes
- 1/4 cup pan drippings, or unsalted butter
- 1/4 to 1/2 cup onion, diced
- 1 tsp. fresh sage, chopped
- 1 tsp. fresh thyme leaves
- 1/4 cup flour
- 2-1/2 cups milk (I use 2%)
- 2 Homemade Bouillon Cubes
- salt and pepper to taste
Heat the fat in a saucepan. Add the onions, sage and thyme and saute over medium-low heat for about 5 minutes. Stir in the flour and whisk over low heat until a paste has formed and the flour is lightly colored, about 3 minutes.
Add the milk and bouillon cubes and whisk until smooth. Bring to a boil, then reduce the heat and cook over low heat, stirring, about 10 to 15 minutes. Thin slightly with extra milk if necessary. You could also add up to a pound of cooked pork sausage to the gravy and serve.
Recipe by cooking with aunt juju
Comment: One of my notes say to place the flour in a small baking pan and bake at 350°F until medium brown, about 5 minutes. This supposedly eliminates a floury taste when making gravies. Mmmm – I cannot remember ever trying this… but I am sure it works!
Below I served it with leftover Lemon Chicken and Potatoes.