Best Homemade KFC Gravy (Printable Version)
# What You'll Need:
→ Fat Base
01 -
30 grams unsalted butter
→ Thickening Agent
02 -
30 grams all-purpose flour
→ Flavor Enhancers
03 -
5 grams beef bouillon powder or 1 beef bouillon cube, crumbled
04 -
5 grams chicken bouillon powder or 1 chicken bouillon cube, crumbled
05 -
2 grams onion powder
06 -
2 grams garlic powder
07 -
1 gram freshly ground black pepper, adjust to taste
→ Liquid
08 -
480 milliliters water
# Step-by-Step Directions:
01 -
Melt the butter in a medium heavy-bottomed saucepan over medium heat. Whisk in the all-purpose flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns golden brown to develop a nutty aroma.
02 -
Add the beef and chicken bouillon powders or crumbled cubes to the roux, whisking continuously to fully incorporate. Follow with the onion powder and garlic powder, stirring until evenly dispersed.
03 -
Slowly pour in the water while whisking vigorously to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken as it comes to a gentle simmer.
04 -
Stir in freshly ground black pepper to taste. Once the gravy reaches a silky, pourable consistency, remove from heat and serve immediately over your preferred dishes.
# Helpful Notes:
01 -
For thicker gravy, simmer longer or whisk in a slurry of flour and water. Strain through a fine mesh sieve if lumps develop.
02 -
Store cooled gravy in an airtight container refrigerated for up to 4 days or freeze for up to 1 month.