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mgaretz

mgaretz

I just start with water and a cornstarch slurry then flavor from there.  Usually I make brown gravy, so for that I use soy sauce, onion and garlic powders, pepper, salt and caramel coloring (aka gravy master or Kitchen Bouquet - but caramel coloring is way cheaper), and sometimes butter.  Usually I will add fresh sauteed mushrooms for normal gravy.  If it's for Broccoli Beef or other Asian-ish dishes I will add some sugar and a dash of sesame oil.  I used to use Better Than Bullion but no longer do. And a dash of cream sherry always livens up any gravy!

mgaretz

mgaretz

I just start with water and a cornstarch slurry then flavor from there.  Usually I make brown gravy, so for that I use soy sauce, onion and garlic powders, pepper, salt and caramel coloring (aka gravy master or Kitchen Bouquet - but caramel coloring is way cheaper), and sometimes butter.  Usually I will add fresh sauteed mushrooms for normal gravy.  If it's for Broccoli Beef or other Asian-ish dishes I will add some sugar and a dash of sesame oil.  I used to use Better Than Bullion but no longer do.

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