Let’s Show Those Grand Poohbahs of Higher-Grocery Prices Who’s In Charge!
Just when I think I’ve gotten used to the soaring prices in our grocery stores, I run into another shocker.
Gravy mixes—you know, the ones in the packets alongside the taco, enchilada, fajita mixes? Thought I’d get a bunch for our storage because in this house it’s a staple. My husband says “Gravy is one of the essential pillars of LIFE!” In fact, he even says “Maybe turkey and stuffing get all the attention when it comes to Thanksgiving and Christmas dinner, but let’s get real and talk about the backbone that holds the whole meal together: gravy!”
And he’s not picky about it being made from scratch. So packets it is.
I could not believe my eyes. What used to cost 45¢ is now running 89¢ to $1.49. Are you kidding me? And by the way, it wasn’t that long ago that we could get 4 gravy packets for $1.00!
Time to take matters into our own hands, don’t you think? So here’s an idea: How about we make our own gravy mix? That’ll show ‘em!
There are lots of recipes floating around the Internet for just such a project. The one that sounds really good is from www.savoryexperiments.com. Jessica, the site owner/creator and recipe developer says she’s obsessed with butter, salt, and bacon. OK, to me that’s a resume for success. I trust her. So here’s her recipe for homemade gravy mix:
3 tablespoons beef bouillon granules
3/4 cup flour
1/2 teaspoon ground black pepper (or white)
Directions:
Add Recipe to Cook'n
Besides making my man happy, having lots of gravy around is just good sense (when it comes to quick meal-making or jazzing up a ho-hum dish). For instance, consider all the things you can do with it:
You get the idea. Leftover gravy uses are limited only to our imagination. So let’s get thinking outside the box (or packet).
I say we take a stand and show those Grand Poobahs of Higher-Grocery-Prices who’s in charge here!
Gravy mixes—you know, the ones in the packets alongside the taco, enchilada, fajita mixes? Thought I’d get a bunch for our storage because in this house it’s a staple. My husband says “Gravy is one of the essential pillars of LIFE!” In fact, he even says “Maybe turkey and stuffing get all the attention when it comes to Thanksgiving and Christmas dinner, but let’s get real and talk about the backbone that holds the whole meal together: gravy!”
And he’s not picky about it being made from scratch. So packets it is.
I could not believe my eyes. What used to cost 45¢ is now running 89¢ to $1.49. Are you kidding me? And by the way, it wasn’t that long ago that we could get 4 gravy packets for $1.00!
Time to take matters into our own hands, don’t you think? So here’s an idea: How about we make our own gravy mix? That’ll show ‘em!
There are lots of recipes floating around the Internet for just such a project. The one that sounds really good is from www.savoryexperiments.com. Jessica, the site owner/creator and recipe developer says she’s obsessed with butter, salt, and bacon. OK, to me that’s a resume for success. I trust her. So here’s her recipe for homemade gravy mix:
Homemade Gravy Mix
Ingredients:
3 tablespoons beef bouillon granules
3/4 cup flour
1/2 teaspoon ground black pepper (or white)
Directions:
DRY MIX
Mix all three ingredients in an airtight container and keep in a dry place for up to 6 months.
GRAVY
In a small saucepan, melt 2 tablespoons unsalted butter OR 2 tablespoons meat drippings with 1 cup water, add 2 tablespoons of gravy mix, whisking until smooth. Season with fine sea salt and freshly ground pepper to taste.
Notes: If you are using a cubed beef bouillon, use the back of a spoon to break it apart; it will mix better the more it’s crumbled. To substitute arrowroot or cornstarch, simply use 2-3 tablespoons in replace of the flour. Note that using either of these will change the color and texture of your gravy slightly. Not in a bad way, just a little different.
Mix all three ingredients in an airtight container and keep in a dry place for up to 6 months.
GRAVY
In a small saucepan, melt 2 tablespoons unsalted butter OR 2 tablespoons meat drippings with 1 cup water, add 2 tablespoons of gravy mix, whisking until smooth. Season with fine sea salt and freshly ground pepper to taste.
Notes: If you are using a cubed beef bouillon, use the back of a spoon to break it apart; it will mix better the more it’s crumbled. To substitute arrowroot or cornstarch, simply use 2-3 tablespoons in replace of the flour. Note that using either of these will change the color and texture of your gravy slightly. Not in a bad way, just a little different.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Besides making my man happy, having lots of gravy around is just good sense (when it comes to quick meal-making or jazzing up a ho-hum dish). For instance, consider all the things you can do with it:
- Brown and drain sausage, stir in some gravy, and pour it all over you best baking powder biscuits.
- Brown and drain ground beef, saute some onion, add some gravy and pour it over cooked noodles.
- Use your gravy as a base for a pot pie (beef especially).
- Add a few tablespoons of sour cream to your gravy and now you have the perfect sauce for Swedish meatballs.
- Make Canada’s greatest export: poutine! Layer up fries, cheese curds (or cubed low-moisture mozzarella), maybe some leftover chicken or meat of any kind, and drizzle on the gravy with reckless abandon.
- Use it for a stew or soup base.
You get the idea. Leftover gravy uses are limited only to our imagination. So let’s get thinking outside the box (or packet).
I say we take a stand and show those Grand Poobahs of Higher-Grocery-Prices who’s in charge here!
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
