How to Make Gravy with Better Than Bouillon Beef Base: A Simple Guide

Gravy is a savory sauce that can transform basic proteins and starches into comforting, crave-worthy dishes. While making gravy from scratch with pan drippings takes time and technique, using Better Than Bouillon beef base allows you to whip up rich, flavorful gravy in mere minutes.

In this comprehensive guide, I’ll outline the easy process for making perfect gravy anytime with Better Than Bouillon roasted beef base. Whether you need gravy for a holiday meal, pot roast, or biscuits and gravy, this foolproof method delivers gravy with incredible depth of flavor. Let’s get started!

Why Make Gravy with Beef Base?

There are several advantages to using Better Than Bouillon beef base rather than pan drippings or canned gravy:

Convenience – No need to wait for pan drippings to accumulate or roast a chicken, beef roast, or turkey You can quickly make gravy anytime
Consistency – Gravy comes out perfectly thickened and smooth every time with no lumps.
Rich flavor – The concentrated beefy taste rivals pan drippings gravy Far superior to canned gravy
Customization – Easily adapt for chicken, turkey, or vegetarian gravy.
Low effort – So fast and easy! Just whisk, simmer, and stir.
Lower fat – Much less greasy than gravy made with fatty pan drippings.

Ingredients Needed

Better Than Bouillon Roasted Beef Base
Water
Cornstarch
Cold water
Pepper (white or black)
Optional: Kitchen Bouquet browning sauce

That’s it! Better Than Bouillon contains just beef, vegetables, and spices with no artificial additives.

Step-by-Step Instructions

Follow these simple steps for guaranteed perfect gravy every time:

Bring water to a boil – Heat 4 cups of water in a saucepan until gently boiling. This will be the base of the gravy.
Whisk in beef base – Remove pan from heat. Whisk 2.5 tablespoons beef base into 1/4 cup warm water until dissolved. Add to hot water in pan and whisk again.
Make cornstarch slurry – In a small bowl, whisk 1/3 cup cornstarch into 1/2 cup cold water. This will thicken the gravy.
Simmer gravy – Return pan to medium heat. Pour cornstarch slurry into pan, whisking constantly. Simmer, stirring often, until gravy thickens – about 2 minutes.
Season and serve – Add pepper to taste. For darker color and richer flavor, stir in a few drops of Kitchen Bouquet. Use immediately over biscuits, mashed potatoes, chicken, etc.

That’s all it takes to make the easiest, most flavorful beef gravy ever with Better Than Bouillon!

Gravy Tips and Variations

For smoother gravy, strain through a mesh strainer after thickening.
For chicken or turkey gravy, use appropriate Better Than Bouillon base and add poultry seasoning.
For vegetarian gravy, use vegetable or mushroom base. Add umami flavor with soy sauce or miso paste.
For lighter gravy, use half water, half broth. Or reduce beef base to 2 tablespoons.
For thicker gravy, increase cornstarch to 1/2 cup. Or use a roux by cooking equal parts butter and flour.
Season with herbs like thyme or rosemary. Stir in pan drippings for extra flavor.
Make gravy ahead – it refrigerates for 4-5 days or freezes for 4-6 months. Reheat gently before serving.

Troubleshooting Common Gravy Issues

Lumpy gravy – Make sure cornstarch fully dissolves in cold water before adding. Strain finished gravy if needed.

Too thin – Simmer longer to fully thicken. Or make a thicker cornstarch slurry.

Too thick – Add more water or broth and simmer briefly to thin out.

Bland flavor – Use more beef base, up to 3 tablespoons. Season assertively with salt, pepper, herbs.

Curdled or separated – Whisk vigorously. If not smoothing out, strain through a mesh strainer before serving.

Slimy texture – Avoid over-stirring gravy as it thickens to prevent sliminess from cornstarch breakdown.

Serve This Delicious Gravy On Everything!

Now that you know how easy it is to whip up flawless beef gravy using Better Than Bouillon roasted beef base, you’ll want to slather it on all your favorite dishes! Here are some great ways to use it:

Biscuits and sausage gravy
Turkey with gravy and stuffing
Pot roast with mashed potatoes
Fried chicken and gravy
Beef tips over egg noodles
Hot roast beef or turkey sandwiches
Shepherd’s pie or cottage pie
Gravy fries or poutine
Gravy for breakfast – eggs, hash browns, etc!

Beef Broth Brown Gravy

FAQ

Do you need to add water to better than bouillon?

Better Than Bouillon bases are not considered ready to eat. All of our bases must be dissolved in warm or boiling water or cooked with heat in order to be considered safe for consumption.

How do you use beef base?

Preparation. To prepare soup or broth, dissolve 1 lb. of Base in 5 gallons of boiling water and boil for one minute. For a smaller quantity, dissolve 3/4 teaspoon of Base in 8 fluid ounces of boiling water and boil for one minute, or 4 ounces of Base in 5 quarts of boiling water and boil for one minute.