|1-1/3 cups dry nonfat milk powder
3/4 cup instant blend flour (Wondra)
1/4 cup beef bouillon granules
1/4 tsp. dried thyme leaves
1/4 tsp. onion powder
1/8 tsp. ground sage
1/8 tsp. white pepper
1/2 cup butter
1 Tbsp. brown sauce for gravy (Kitchen Bouquet)
|In medium bowl, combine milk powder, flour, bouillon granules, thyme, onion powder, and sage, and stir with a wire whisk to blend thoroughly. Use a pastry blender or two knives to cut in butter or margarine until butter is evenly distributed and particles are fine. Drizzle brown sauce for gravy over mixture and stir with a wire whisk until blended. Spoon into a 3 cup container with a tight fitting lid and store in the refrigerator. Label with date and contents. Use gravy mix within 4 to 6 weeks.
To make beef gravy:
1 cup cold water
1/2 cup beef gravy mix
Pour water into a small saucepan. Gradually stir beef gravy mix into the water, using a wire whisk. Cook over medium heat, stirring constantly, until gravy is smooth and thickened, about 3 minutes.