Sunday, March 16, 2008



1 cup water
1 tsp (or 1 cube) of desired Herb-Ox bouillon flavor (beef, chicken, vegetable)
2 TBSP corn starch
2 TBSP cold water
salt and pepper to taste


1. Heat 1 cup water and bouillon to a boil, to create a broth.
2. In small bowl, mix corn starch and 2 TBSP water together to form a roux.
3. Slowly whisk roux into simmering broth. Whisk for approximately 1 minute to thicken into a gravy.

**I will use this recipe with chicken broth (or 1 cup of turkey drippings) at Thanksgiving. I've used the beef broth with meatballs as an appetizer.

No comments: