Mashed Potato Gravy

I have home-made this yummylicious Mashed Potato Gravy for quite a number of times, and decided to adapt this recipe and share with all my readers.

Ingredients: (Serves 6)
2 tsp. chicken stock granules
1 beef stock cube (2 tsp.)
2 1/4 cups boiling water
4 tbsp. unsalted butter
4 tbsp. plain flour (sifted)
1/2 tsp. onion powder
1/4 tsp. ground black pepper
Salt (if needed)

Methods:

1. Crumble beef stock cube into boiling water, add chicken stock granules, and mix to dissolve.
2. Melt butter in a saucepan over medium heat.
3. Add flour, onion powder and pepper.  Mix into butter with a whisk.
4. While stirring slowly pour in half the liquid of (1).  Once incorporated into the flour butter roux (it will thicken quickly), add remaining liquid and mix.
5. Stir for 1.5 - 2 minutes until it thickens to a gravy consistency (it is quick as water is already hot).  Taste, add more salt and pepper if needed.  I did not add any salt.
6. This delicious gravy is ready to be served over some freshly made mashed potatoes.

Notes:

1. Leftover gravy can be stored in airtight sealed bottles and put in the fridge.  Gravy gets thicker and gets a skin on the surface as it cools.  Just use water to thin out, whisk the skin in and heat it up, it will be as good as new.
2. This gravy can be served over chops, steak, sausages, veggies/salads, roast/fried chicken. pork, beef, lamb, nuggets, etc.

I adapted this recipe from 'recipetineats'.