Ingredients
2 chicken stock cube / bouillon cube (sub 2 tsp powder) (Note 1)
2 1/4 cups (565ml) boiling water
60g/ 4 tbsp butter , unsalted
4 tbsp flour , plain / all purpose
1/2 tsp onion powder (ok to omit or sub garlic powder)
1/4 tsp finely ground black pepper
Salt , if needed
Instructions
- Crumble cubes into boiling water, mix to dissolve.
- Melt butter in a saucepan over medium heat.
- Add flour, onion powder and pepper. Mix into butter with a wooden spoon or whisk.
- While stirring, slowly pour in half the liquid. Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
- Stir for 1.5 – 2 minutes until it thickens to a gravy consistency (it’s quick as water is already hot). Taste, add more salt and pepper if needed.
- Serve over chops, steak, sausages, veggies, roast chicken, beef, lamb.