For two cups of total liquid, I used 3 teaspoons of Better than Bouillons Ham flavor. They recommend using 1 teaspoon per cup, but I used 1.5 teaspoons per cup instead. I love a salty, rich flavor. If you want your gravy less salty, then use less bouillon. I've heard it said that flour holds up better for reheating but I didn't think it was a huge issue. I made several batches with bouillon and was blown away by how delicious and easy it was. Ham bouillon is a worthy way to make ham gravy without the hassle.

Even when roasting a large ham, there might not make enough drippings to make gravy. My goal is to have 2 total cups of liquid in the measuring cup. It can be a mix of 2 cups of drippings and/or store-bought ham bouillon dissolved in water. You can use ½ cup of ham broth with 1.5 cups of cream or milk. Red-eye gravy is ham gravy with coffee as the liquid! There are two ways to get a ham base for the gravy: oven roast a whole ham and use the smokey broth in the roasting pan or buy ham bouillon to make a broth within minutes. I assumed the drippings wouldn't be that good. Wouldn't several cups of water in the roasting pan dilute the overall flavor? Ham doesn't release that much juice, so it's mostly water. I was so wrong. Even though I started with 2 cups of water in my roasting pan, the drippings, salt, and smokey aroma completely transformed it into a rich broth.During the second week of the challenge you can stop having bouillon every day, and only use it if you don’t feel great.

Using coffee base for Red-eyed gravy was very earthy. Not a winner but interesting to try. Ham gravy without roasting a whole ham There are other options than bouillon that can be superior. Bouillon contains about 1 gram of carbs per cup, so it’s not totally carb free. And depending on which brand you choose it may contain additives, like MSG, that may not be great. Ham broth made from roasting a ham was better than using bouillon. But the bouillon was delicious too, maybe a close second. Flour vs Cornstarch However, if you need dairy-free, gluten-free gravy, use oil and cornstarch instead of butter and flour. The smoky qualities of the gravy will still go above and beyond a traditional brown or country gravy. Cream vs Milk vs Broth For example try adding half a teaspoon of regular salt to a large glass of water. Drink it. This may reduce or eliminate side effects in 15-30 minutes. If so, this may be repeated once daily if needed during the first week.It looks like an easy alternative to making my own, but part of me is still leaning towards homemade, and the economic factor might sway it either way. Right above the recipe box, there's a little paragraph that says "need more recipes" and right above that there's a paragraph that says "How much bouillon do I need?". You're very right, it think it's personal taste on the exact amount. I always use more bouillon than the jar says to use. The jar says use 1 ts of bullion per cup of liquid but I don't think that's salty enough. What I found: After making several batches of gravy, the flour is the absolute winner. Because we're simmering butter and flour together, the butter browns, and the flour gets nutty. It is so flavorful it's a no-brainer. If you need gluten-free gravy, then absolutely use cornstarch. If you brown the butter in the skillet before adding the broth, then you'll at least have that dimension of flavor in the final product.

When starting a strict low-carb diet, it takes some time for your body to adapt. Side effects like headaches, lethargy and difficulties concentrating are common, especially during days 2-5. These side effects can be moderated or avoided with extra fluid and salt. Milk gave the gravy a classic country gravy taste. I was good but my least favorite. If you love country gravy, then you'll want to make this version. When using flour, you mix it with equal parts oil or butter in a skillet. Continually whisk it for several minutes. To avoid clumping, to cook out the raw flour taste, and to prevent it from burning keep whisking. Yes, this is more work, but browning the flour adds a layer of flavor. Is it worth it? How long should I expect one jar to last, using it 2 or 3 times a week to cook for 3 people?We recommend starting every day on the two-week challenge with a cup of bouillon to feel great. This is especially important in the first few days. Between using straight broth (either bouillon or drippings), milk, and cream, I discovered my personal preferences.