Ingredients
Method
- In a medium saucepan, melt the butter over medium heat until foamy.
- Add the flour and whisk continuously for about 1–2 minutes until it turns light golden brown. This forms the roux.
- Gradually pour in the water (or stock), whisking constantly to avoid lumps.
- Add the bouillon cube (or powder), soy sauce, and pepper. Continue whisking until everything is well combined and starting to thicken.
- Pour in the heavy cream (or evaporated milk), stir and simmer for 3–4 minutes until the gravy is smooth and reaches your desired consistency.
- Taste and adjust. Add a bit more soy sauce if you want more savory, or add water if it’s too thick.
- Serve hot over fried chicken, rice, or your favorite side.
Nutrition
Notes
I like to cook the butter and flour mixture a little longer until it turns light golden. It gives the gravy a more “fastfood style” flavor. If the gravy gets too thick, I just add water or milk and whisk it back to life. And don’t be afraid to adjust the soy sauce or bouillon to match your taste. I often tweak it depending on what I’m serving it with. Most importantly, serve it while it’s warm. That’s when it’s extra creamy and perfect for pouring all over your fried chicken and rice.