Box stock gravy

Box Stock Gravy

Yield: 4-6 servings

Ingredients:

• 75 g butter or coconut oil
• 75 g flour
• 1 Tbsp bouillon
  • If reduced sodium, then add ½ tsp salt.
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp fresh ground pepper
  • Black for Beef or Vegetable
  • White for Chicken or Seafood
• 32 oz box of unsalted stock
• optional 1 single serve (187 mL) of dry white or red wine depending on the stock and main course (approx ¾ cup)
  • Pre-reducing to cook out the raw wine taste works best.

Directions:

• Melt the butter in a pot over medium heat.
• Whisk in the flour to make a roux.
• When the flour has taken on enough color appropriate to the stock being used, whisk in the bouillon(, salt), onion powder, garlic powder, and pepper.
• Continue whisking and slowly add the stock in a steady stream to prevent clumping.
• If using wine, now is the time to add it.
• Continue whisking until it reaches a rolling boil.
  • If using wine that was not pre-reduced, then remember to cook long enough to get rid of the raw wine taste.
• Remove from the heat and serve.