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Chicken Gravy

Course condiment
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes

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
  • scant 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.