Yield: 4 Servings

Scott Nowell

This is a simple substitute for pork gravy. It is rare to find pork stock/broth in the supermarket. You can fake it by mixing beef and chicken stock in equal portions. You will get compliments on the gravy and no one will know it isn’t pork. It is a very common method used in diners and restaurants.

• 3TBS butter
• 3TBS AP flour
• 2cups water
• 1heaping tsp Better Than Bouillon Chicken
• 1heaping tsp Better Than Bouillon Beef

If you are cooking some pork, when done, pour the pan juices and fat into a heat proof measuring cup.

Skim off the fat off the measuring cup and put it in a small sauce pan.

Place the sauce pan over medium heat and add enough butter to equal 3 TBS combined with the pork fat. When the butter is melted and stops foaming, add flour and whisk to make a roux. Cook for 2 to 3 minutes.

Add water, chicken bouillon and beef bouillon to the measuring cup to make 1 cup. Pour the water mixture and a second cup of water into the hot roux and mix well. Bring to a boil and stir until thickened. Taste and adjust seasoning.