Beef or Chicken Gravy Master Mix

Find yourself buying those packets of gravy mix at the store?  They are handy for making gravy super fast on a busy night, but you should never buy them again! You have the ingredients already to make your own mix!
Take 5 minutes to make a large bulk batch and store in your refrigerator.

You can control the ingredients and save money.  Play around with your seasonings, but I'll list some to get you started.
Beef or Chicken Gravy Master Mix
makes about 2 2/3 cups mix.

1 1/3 cups instant nonfat milk powder
3/4 cup flour
3 tablespoons (or 9 cubes) of beef or chicken bouillon granules
sage, thyme onion powder, pepper (read quantities for each below).

To make master mix:
Combine powdered milk, flour, boullion, and the following seasonings in a bowl and whisk together:

1/8 tsp. ground thyme
1/4 tsp. onion powder
1/8 tsp. sage

1/4 tsp. sage
1/8 tsp. thyme
1/8 tsp. pepper

  Store in a container with tight fitting lid. Label and date contents. and tape directions below to container. Store in pantry  use within approx. 2 months.

To Make Gravy:
makes 1 cup:
1 cup cold water
1/2 cup gravy mix
2 Tablespoons butter/margarine

Put water and butter in a saucepan.  Over medium heat, stir until butter is melted.  Use a whisk to stir in gravy mix. Stir constantly over medium heat until gravy is smooth and slightly thickened, 2-3 minutes.


  1. I am bookmarking this and making them soon! I love all of your healthy mixes. I have tried (and enjoyed) so many already! Thanks for linking up with "Try a New Recipe Tuesday!" I hope you will be able to join us again this week.

  2. for this I put chicken bouillon if I want a master mix of chicken gravy, correct? sorry I just want to make sure im right, that they are 2 separate mixes.

    1. Brittni, you are very correct, sorry for the confusion! It made sense in my own head when I wrote it! For chicken gravy use Chicken bouillon, Beef Gravy= beef bouillon.
      Thanks for asking!

  3. I never thought about making a master mix for this. Thank you for sharing!

  4. If I wanted to make a country pepper gravy; like the kind served over biscuits with sausage; how would I adjust this recipe?

    1. I prefer using my Magic Mix for my country gravy. It is the base for any cream sauce/ white gravy. It makes homemade white gravies, cream of "fill in the blank" soup, cheese sauces and more! I'll share the link at the end of this comment, follow the directions for the gravy/ cream soup, but leave out the chicken bouillon, and add in some nice pepper gravy. I use a nice heavy cream or whole milk if I have it! Best of luck!

    2. Sorry I saw an typo in my comment above, it won't let me edit! .. Add in some pepper to taste.. (not add in some nice pepper gravy) Don't know why I typed it that way! I like a little pepper, my hubby likes a lot!


Comments, Constructive Suggestions, and Warm Fuzzies are always welcome!

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