Cricketlegs Bulk White Gravy Mix

**Cricketlegs** · 02-26-2009, 06:41 PM

To make-

take 3-4 heaping tablespoons of mix and place in 2 cup glass measuring cup. Add 1 and 1/2 cup water and whisk well.

In a sauce pan add meat drippings(beef makes brown gravy esp. if you add some condensed beef stock paste) (Chicken broth can be used in place of water.)oil or my favorite butter--about a tablespoon and melt.

Pour in mix/water mixture and whisk as it comes to a boil. Add either the remaining 1/4 to 1/2 cup water OR use milk or canned cream like evaporated milk.

It tastes fine with just water but the little milk makes it rich and creamy and very white.

Also, my family often salts and peppers it on their plates to taste when done.

Makes 56 2 cup servings.

Costs less than $7 to make. I rounded every thing up and guesstimated but my final numbers said it costs .12 a batch. More if using milk.

Makes 14 cups dry mix. 56 or so 2 cup servings.(should feed a family of 4-5)
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**Debbie-cat** · 02-26-2009, 06:50 PM

Awesome!!! Thanks cricketlegs! I will definitely be mixing up a batch of this.

**Thevail** · 02-26-2009, 07:34 PM

Oh..that is so cut and pasted to my recipe book! Thanks!

**butterflygreen** · 02-26-2009, 07:41 PM

Cool I will have to try this.

**NewLeaf** · 02-26-2009, 07:45 PM

I made this. No kidding, it is the best gravy. I never could make gravy from scratch- and we were raised on it. But this mix has made me into the Gravy Queen at my house(lol)! My family loves me sooooo much when I make this.
Thanks Cricketlegs.

**Spirit Deer** · 02-27-2009, 09:22 AM

Thanks! I make a dish called Crabby Chicken in the Dutch oven when we're camping, and it calls for white gravy mix. I often use the cream of something soup mix but this looks simpler and with less ingredients, so less expensive. I'll give it a try!

**Cricketlegs** · 02-27-2009, 10:53 AM

It is a good basic gravy and you can play around with it to suit your needs and as it doesn't have any moist or oil ingredients in storage it doesn't have a short shelf life.

**ladytoysdream** · 02-27-2009, 01:15 PM

Thank you for sharing

I am going to make a small test batch first and see if the hubby likes it.
If so, I can make a larger batch up.
It sounds really good.

**Cricketlegs** · 02-27-2009, 06:13 PM

Originally Posted by ladytoysdream

Thank you for sharing

I am going to make a small test batch first and see if the hubby likes it.
If so, I can make a larger batch up.
It sounds really good.

I always did the Tablespoons of flour and water and just added the milk the same as directions and made it by the panful.

Then I wised up lol.

Hope it works out for you. Remember you can use broth, meat drippings and stock paste too.

It is all about making the basic mix work for you and your family.

**ladytoysdream** · 02-27-2009, 06:44 PM

I have made lots of scratch gravy in the past but it has been awhile.
It's just the two of us now, so I try not to overcook.

I think this recipe will be a good one...putting in the milk sounds interesting. In the past I have used flour or cornstarch. Never both at once. So that is another difference.

Have you a recipe for a scratch pudding ?
Been a long time since I made one of those also

**Cricketlegs** · 02-28-2009, 10:00 AM

I am currently looking at an assortment of scratch mix recipes but won't pass any along unless I have tried them myself.

A little yuck factor insurance lol.

**beks37** · 02-28-2009, 10:40 AM

Is this the same gravy as Country Gravy? How long does it keep in the airtight container?

**familyof3** · 02-28-2009, 10:48 AM

Thanks for this! I'm going to give it a try.

**Cricketlegs** · 02-28-2009, 11:37 PM

Originally Posted by beks37

Is this the same gravy as Country Gravy? How long does it keep in the airtight container?

Yes it is country gravy and it will stay as good as the dry ingredients do. It has no shortening, oil, or liquids. That is the trick to it staying fresh.

I would say go by the powdered milk date as that really seams to be the first dry ingredient that would turn first.