1Whisk all dry ingredients (cornstarch, mushroom powder, onion powder, smoked paprika, garlic powder, black pepper, and dried thyme) together until evenly combined.
2Store the prepared mix in an airtight jar in a cool dry pantry.
3To make gravy for a single use, whisk 25g (about 3.5 tbsp) of the dry mix into 1 cup of cold beef broth until smooth.
4Bring the mixture to a simmer over medium heat, whisking constantly until it thickens (3 to 5 minutes).
5Salt the gravy to taste.
6For a pan drippings version, pour off excess fat after cooking meat.
7Whisk the dry mix directly into the drippings, then add 1 cup of beef broth and proceed as above.
Ingredients
128 g Cornstarch
16 g Mushroom powder
24 g Onion powder
8 g Smoked paprika
12 g Garlic powder
12 g Black pepper
4 g Dried thyme
1 cup cold beef broth
Equipment
jarwhiskspice grinder (optional)
Tips
Can't find mushroom powder? Pulse 2 to 3 dried shiitake mushrooms in a spice grinder until fine and use the same amount.
Store the mix in an airtight jar in a cool dark pantry for up to 12 months.
Label the stored mix with the name, date, and use amount.