Recipes Food



  • 4 tbsp butter
  • 3 tbsp all-purpose flour
  • ¼ tsp granulated chicken bouillon
  • ⅛ tsp seasoning salt
  • ⅛ tsp Old Bay Seasoning
  • ¼ tsp black pepper
  • ¼ tsp onion powder
  • ¼ tsp salt
  • 2 cups milk
  • ½ cup half and half


  1. Melt the butter completely in a non-stick skillet over medium heat. Make sure it evenly covers the bottom of the pan.
  2. Using a whisk, add the flour and continuously stir to combine with the butter.
  3. Cook, while stirring constantly, for 3 minutes. The color should change to a warm toasted brown shade.
  4. Add bouillon, seasoning salt, Old Bay Seasoning, pepper, onion powder, and salt. Continue to whisk.
  5. Add milk and half and half and continue to stir for another 5 minutes. The gravy will start to thicken so stirring is important to keep the thickness consistent and ensure there are no lumps.
  6. If you find it too thick, you can add more milk, 1 tablespoon at a time, until the desired consistency is reached.

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