Chicken Gravy
Ingredients
- 2 tablespoons butter (¼ stick)
- ⅓ large onion
- 8 ounces white or brown mushrooms (optional)
- 2 tablespoons all-purpose flour
- 2 cups hot water
- 1 tablespoon Better than Bouillon chicken base
- ⅓ cup half and half (or heavy cream, or cream cheese)
- 1 teaspoon Dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
Instructions
Prep
- Chop the onion into a small dice.
- If you're using mushrooms, slice them into large-ish bite size pieces. (They will shrink a lot when you cook them.)
- Mix the hot water with Better than Bouillon.
Cook
- Melt the butter in a 10- to 12-inch skillet. Saute the mushrooms and onion in the butter until the onion is soft and the mushrooms have released their water and started to brown.
- Add the flour and mix to make a roux. If the mixture seems too dry, add a bit more butter. Cook for three minutes.
- Add the stock and half and half. Cook, stirring frequently, until the mixture comes to a boil. Reduce the heat to a simmer.
- Add the dijon, worcestershire, soy sauce, thyme, and pepper.
- Stir and allow to simmer for a few minutes. Check for salt.