In my mind today’s DIY Brown Gravy Mix article is essential to my food storage plan. I am well prepared to outlast an epidemic, a tornado, or a large scale catastrophe, but I don’t want to face eating plain white rice everyday during some disaster.
You can buy canned gravy, or packed gravy powders, but today I will show you how to make your own DIY Brown Gravy packet of dry mix for pennies. Its also pretty easy to make and is a good storage item you can make ahead and use as needed.
Don’t Buy What You Won’t Eat
The key to this gravy mix, or any other food mix or storage item that you are using for disaster preparedness is to actually use this in your real life. It does you no good to store up a bunch of items you don’t know how to use.
Worse than that, I have made the mistake of buying a lot of cheap textures vegetable protein when I started prepping that once I actually ate it, I found it disgusting and threw it all out.Today’s recipe makes 2 cups of brown gravy mix, you can scale it up. Once made, put the dry mix into plastic bags for future use. This recipe lends itself well to basic food storage. It is cheap, it stores well, and it goes a ways to help cheaper food taste better.
If you follow my website, you may known that I prefer cheaper solutions and recommend starting with a simple bulk food storage plan like the typical Mormon system and then enhancing that with spices and higher quality comfort food once the bases are covered.
DIY Brown Gravy Mix Recipe
- 1/4 cup flour
- 1 Tablespoon beef bouillon granules
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1/4 teaspoon black pepper
- Dash of dried parsley
- Mix the ingredients thoroughly
- Store in airtight container until needed
How to Use the Dry Gravy Mix
- Mix the 4 Tablespoons of dry gravy mix with 1 cup of cold water in a saucepan.
- Whisk until smooth.
- Heat at medium until the sauce thickens, then add another cup of water and whisk once more until smooth.
If you want to enhance this brown gravy recipe, you can also add fried onions and maybe some butter. Cream also gives this packet a little extra.
Why Make Brown Gravy without Meat Drippings?
You can use this as is, and as a cook, sometimes I like this recipe better than a brown gravy made with meat drippings, That is because I can make it without having to wait for the meat to finish cooking. Sometimes making a gravy without meat drippings is more convenient. I know I am a little different, but after a crazy day at work I don’t always feel like cooking so I have been known to take a dollar bag of instant potatoes and make that for supper. Its super simple and pretty cheap. Maybe not the most exciting or healthy meal, but its done and I can move on quickly.
This recipe is pretty easy and is much cheaper than the store bought brown gravy mixes. Besides I like my DIY brown gravy mix more anyway. I think it tastes better. As I get older, and I listen to my doctor more, I eat less and less of things like brown gravy – apparently a lifetime of eating well has caused my diabetes and cholesterol to rise.
I have been taking steps to reduce those numbers, and while I am not a nutritionist or a doctor I do see that this recipe has a lot less saturated fat than homemade gravy made with grease and flour. I am not claiming this is healthy by any means, just that it beats starving or eating plain rice for weeks at a time.
Compare Ingredients between bought and made
A commercial dry gravy mix sold in almost every grocery has a the following ingredients:
- Enriched Wheat Flour (Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid)
- Wheat Starch
- Beef Fat
- Hydrolized Soy
- Wheat and Corn Protein
- Caramel Color
- Corn Syrup Sollids
- Sodium Caseinate
- Natural Flavor
- Disodum Inosinate and Guanylate
- Extractives of Paprika
- Yeast Extract
I don’t know what all of these ingredients are, but I am not sure I want to either. Compare that with the homemade brown gravy mix recipe and you get a bit of a difference. Of course you will get some of these additional chemicals depending on the quality of the beef bouillon you use.
I haven’t tried it yet, but maybe you could leave out the bouillon and replace the water with beef broth or beef stock and get a gravy with less chemicals. It may be worth a try. In my mind none of the dry mixes can beat a good thick gravy from scratch in taste, but as we talked about above, this dry mix is more convenient.