Homemade Milk Gravy

By carvalhohm2

Ingredients

• 2 Tbsp fat (from meat, margarine, butter or other fat)
• 1/2 cup SOS Mix (recipe follows)
• 2 cups liquid (meat drippings, water, vegetable broth or milk)

Details

Servings 8
Adapted from extension.usu.edu

Preparation

Step 1

Remove cooked meat or poultry from roasting pan. Leaving brown residue in pan, pour meat drippings into a bowl. Allow fat to rise to surface; skim off fat and reserve. (Remaining drippings in bowl are meat juices that should be used as part of liquid in gravy.) Add fat to roasting pan (with meat drippings); stir in SOS Mix until smooth. Heat until bubbly. Stir in liquid and cook until sauce thickens; continue stirring and cooking 2 or 3 minutes longer, scraping bottom and sides of roasting pan to blend in the meat drippings.

1/4 cup per serving

WW Points Plus: 2
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Soup or Sauce (SOS) Mix:
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2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)

Combine all ingredients in a recloseable plastic bag, mixing well.
Equal to 9 (10.5 oz) cans of cream soup.

To substitute for 1 can of cream soup
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water. Whisk until well blended.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.