- 3 tablespoons butter, divided
- 1 small onion, finely chopped
- 5 tablespoons unbleached all-purpose flour
- 2 1/2 cups water
- 2 teaspoons beef bouillon
- 2 teaspoons chicken bouillon
- fresh ground black pepper to taste
- Melt 1/2 of the butter in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Heat remaining butter in skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, until flour has turned golden brown and begins to smell toasted, about 20 minutes.
- Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring mixture to a boil. Cook and stir until thickened to gravy consistency, 8 to 10 minutes.
05/29/2019
recipepes.com
kfc® copycat gravy, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
