Can I make gravy from beef bouillon cubes? If so, how? Thanks!

  • Posted by: Tasha
  • October 23, 2014


Ashley B. August 19, 2017
I needed gravy in a pinch so I did 3 bullion cubes to 1 1/2 cups water added 1/4onion, 1/4 butter and 1/4 flour all in a sauce pan at once it heated and thicken for gravy I needed added prepped to taste too it worked out great for a gravy in a pinch!!
Tasha October 25, 2014
Hahaha I know how to make a roux. Thanks for all your answers. I opted to not use any gravy.
Boil O. October 24, 2014
Some good answers here. But would you want to? Full of chemicals, salt, and mono sodium glutamate in some.

Voted the Best Reply!

Susan W. October 23, 2014
A gravy with no fat? Does not compute. An easy roux with the beef fat and a sprinkling of flour and then the bouillon and water mixture added will make a more traditional gravy.
Sam1148 October 23, 2014
Well yeah...but given the poster is probably level 1 on cooking skills. Making a roux might be above the grade.
Roux comes in 102...this is 101...right after "boil water"....and then then they burn the water.
Susan W. October 24, 2014
Lol. I interpreted the question as "can I use bouillon instead of beef stock to make a gravy". Now the op has the option to do what will work for them. It takes a village.
bigpan October 23, 2014
I agree with Sam but remember the more cubes you use the saltier it will taste. A good splash of red will not hurt either.
Sam1148 October 23, 2014
The simplest way is to heat the cubes and water..and then stir in a tsp or two of cornstarch mixed with water. Heat it until it thickens up. Add more cornstarch/water mixture and more heat to get right thickness. It should boil to thicken.
lem M. October 24, 2014
to easily deal with the lack of fat in this super-easy version, I think one could just add a bit of heavy cream along with the cubes&water
Recommended by Food52