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Country Gravy Mix is easy to mix up and keep around in your cupboards, and it’s ready to be mixed up at a moments notice. Then you have some nice creamy rich gravy to be poured over mashed potatoes, rice, biscuits, or home fries.
Use the gravy in casseroles, pot pies, or soup to thicken and add flavor. Serve it for breakfast too!

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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Inspiration for the gravy mix
My favorite grocery store hosts the Monopoly game each year.
One of those games where they give you a ticket that you have to open to see if you are an instant winner, or you can collect game pieces to possible win big prizes.
This year, one of the instant win prizes (that I won A LOT of!) was a packet of country gravy mix.
I started using the packet of gravy for many meals.
It’s a quick and easy way to get dinner on the table
The gravy mix packet had simple instructions: take the gravy mix and add water, cook until thick. Serve.
Though we did find that we liked it better when we added ½ teaspoon of {affiliate link} Better Than Bouillon, Vegetable Base and a little extra fresh black pepper.
So I kept that part in my recipe.
I’d make a big batch of mashed potatoes, enough for leftovers. Steam some broccoli. Make up some of the gravy and serve it over meatless meatballs. Perfect dinner.
Tip on how to easily cook meatless meatballs
Take how many meatballs you want to serve for dinner, for the two of us it’s about 9 meatballs, give or take depending on how hungry we are.
Place the frozen meatless meatballs in a microwave save bowl; add water to about halfway up the meatballs.
Place an upside down plate over the top of the bowl, and microwave on high 1 minute.
Turn each meatball over, and microwave another minute or two depending on how big the meatballs are. You want them hot all the way through.
Drain off the water, and you have fully cooked and heated through meatballs, ready to add to gravy or toss in soups.
Recipe development
As often as I was making the gravy, I finally had to buy some packets, as the Monopoly game was over.
And, gasp! They were out of the gravy packets at the store.
This made me realize that I needed to figure out how to make my own.
So, I read the ingredients, did a bunch of testing, and finally came up with a great recipe for you.
Recipe Notes
I kept the instructions and water amounts the same as the packet, as I like the amount that the gravy makes.
We can get 4 servings out of it, though if you like lots of gravy on your food, you may only get 2 servings out of it.
So, one serving is about 1/4 of a cup of gravy.
You can make a big batch of this mix and keep it on the shelf, always at the ready.
Use the servings slider on the recipe card to easily adjust the ingredient amounts and make a bigger batch.
If you do make a big jar full of Country Gravy Mix, just use 4 tablespoons mix to 1 cup water when you go to mix it up.
If you want creamier gravy, feel free to use milk rather than water. I’ve done that many times.
In fact, I accidentally bought a carton of lactose free milk recently. Well, rather than throw it away, because it did taste different and not as good in things like cereal.
I used it in making many batches of gravy. No one could tell the difference with the lactose free milk, so I figured that was a good way to use it up and not waste any.
Instant milk vs. dry milk
Thanks to reader Jim, I have learned that there’s a difference between dry instant milk powder and dry powdered milk.
With instant milk, you just add water to the milk, and it “instantly” becomes milk. It’s a milk powder that’s been specially treated so that it dissolves in water.
But, with dry powdered milk you add the powder to water and let it sit for hours to reconstitute.
In my house we always called it dry milk powder, not knowing there was a difference. In fact, it’s even so difficult to find instant milk now that I don’t even know where you’d look for powdered milk (other than Amazon and the internet).
Well, you learn something every day. And you’ll want instant milk powder here for this recipe.
buttermilk powder
I usually keep buttermilk powder on the shelf if I plan on using it soon. If I don’t foresee using it quickly, then I’ll pop it in the fridge.
Once opened, the powdered buttermilk has an average shelf life of 6 to 12 months.
I’ll always give it the sniff test before I use it. Check for changes such as discoloration or a strange odor. Also, look for changes in texture. If it has clumped together, this is often an indication that it has gone bad. And, of course if it tastes “off” better to throw it away.
If you prefer to keep it in the fridge after opening it, this gravy mix powder is easily stored in a mason jar in the fridge. I like to write on the lid what’s inside and you can even indicate the date on the lid. Pop it in the back of the fridge and you’ll be fine for many months.
Great Recipes to help you serve your gravy
Rustic Mashed Potatoes my favorite mashed potatoes are great with a little gravy over the top
Mashed Potato Casserole a little fancy version of mashed potatoes
Little Meat Patties and Rice are a childhood favorite
Vegetarian Shepherd’s Pie is great with a little gravy
If you’re looking for a more traditional gravy recipe, check out my Vegetarian Gravy.
Country Gravy Mix Recipe
Country Gravy Mix
Ingredients
For Gravy Mix
- 2 tablespoons all-purpose flour
- 1 teaspoon dry buttermilk powder
- 1 teaspoon instant dry milk
- ½ teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon coarse ground black pepper
- pinch salt
For gravy:
- ½ teaspoon Better Than Bouillon Vegetable Base or bouillon granules
- 1 cup cold water
Instructions
For mix:
- Mix all dry ingredients together. Country Gravy Mix is done and can be stored in a jar with a tight fitting lid or in a plastic bag.2 tablespoons all-purpose flour, 1 teaspoon dry buttermilk powder, 1 teaspoon instant dry milk, ½ teaspoon onion powder, 1/8 teaspoon garlic powder, 1/8 teaspoon coarse ground black pepper, pinch salt
To prepare gravy:
- Gradually stir bouillon and cold water into gravy mix in a small saucepan. Cook over medium heat, stirring until gravy comes to a boil. Reduce heat and simmer 1 minute. Taste for salt and pepper.½ teaspoon Better Than Bouillon Vegetable Base or bouillon granules, 1 cup cold water
Microwave directions:
- In a 1 ½ quart microwave safe bowl, combine gravy mix, bouillon, and cold water. Microwave on high 2-3 minutes or until thickened, stirring after each minute. Microwave ovens vary; cook time is approximate.½ teaspoon Better Than Bouillon Vegetable Base or bouillon granules, 1 cup cold water
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Jersey Girl Cooks
I love how it allows you to make gravy any time you want! I want to make this!
Kathy
This is great to have on hand. My family loves gravy and this really makes the process so much easier!
Sandra Shaffer
What a great idea to have gravy mix on hand! So many ways to use this and a complete meal sure will come together quick. I like the creamier option, so will use milk.
Lisa Mallion Hook
I’m curious, do you think using the Better than Bouillon Beef Base and a bit of Kitchen Bouquet (primarily for color) with the Country Gravy Mix would produce more of a brown gravy to go with beef?
Debi
Lisa, yes, I think that would work well. Let me know if you try it, I’m very curious now. You might also try a dash of Worcestershire sauce in that as well.
Dan Spèedy
Thank you for the recipe. I’ll keep it in my great aunts cookbook
Angie
The buttermilk powder is supposed to be refrigerated after opening. Does it remain shelf stable when you mix it with the other ingredients and keep it on the shelf? If so, what is the shelf life? I’m looking forward to trying this in my soup recipe instead of buying the expensive packets with added ingredients!
Debi
Angie, I usually keep buttermilk powder on the shelf if I plan on using it soon. If I don’t foresee using it quickly, then I’ll pop it in the fridge.
Once opened, the powdered buttermilk has an average shelf life of 6 to 12 months.
I’ll always give it the sniff test before I use it. Check for changes such as discoloration or a strange odor. Also, look for changes in texture. If it has clumped together, this is often an indication that it has gone bad. And, of course if it tastes “off” better to throw it away.
If you prefer to keep it in the fridge after opening it, this gravy mix powder is easily stored in a mason jar in the fridge. I like to write on the lid what’s inside and you can even indicate the date on the lid. Pop it in the back of the fridge and you’ll be fine for many months.
Thanks for the question, I will update the info in the post as well.
Mary Beth
I will be making a mason jar full of this. Thank you so much. I love country gravy. <3
Judy Yoakum
When should the bullion base be added? When I made this it did not dissolve correctly. Thank you for your response.
Debi
Judy, thanks for the heads up. It should be added to the cold water and the mix and then cooked. I’ll be sure to update the recipe card.
Karen Byrd
Question if I add cultured buttermilk to a gravy packet would it taste like sour cream. They don’t have powered sour cream here.
Thanks for taking our questions
Debi
Karen, though I am a bit confused by your question, I hope I can help. I’ve never tried adding buttermilk to make the gravy packets. I have tried regular milk to make the gravy, and actually prefer the flavor of water in the gravy packets. That being said, maybe you’re trying to get it to taste like sour cream. I would think that buttermilk would have a more sour flavor than water or milk, and it might be just what you’re looking for. This particular recipe for country gravy mix doesn’t call for powdered sour cream, it does call for powdered instant dry milk and dry buttermilk powder. I do like to experiment in the kitchen, and think you should give your idea a try. Let me know how it goes!