This is the perfect gravy to make when you’re not roasting your own whole turkey (guilty as charged) or, if you’re like us, just like to dunk everything into gravy and like to do it NOW. Soy sauce is your best friend here, and you’ve got everything else in the house already…
- 1 cup warm water
- 2 chicken bouillon cubes
- 1 cup 2% milk
- 1 tablespoon soy sauce
- ¼ cup unsalted butter
- ¼ cup flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
Combine the water, milk, bouillon, and soy sauce in a small saucepan and heat over medium-low heat, stirring, until the bouillon cubes dissolve. Turn off the heat and cover to keep warm.
Melt the butter in a medium saucepan over medium heat, then add the flour, onion powder, garlic powder, and pepper and cook, stirring, until smooth, 2 minutes.
Slowly whisk the milk mixture into the flour mixture until fully incorporated. Bring to a boil, reduce the heat to low, and simmer, whisking, until a thick gravy consistency is achieved, 3 to 4 minutes. Serve immediately.