Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
The Daily Meal's KFC Gravy Recipe
Nov 01, 2012 @ 1:47 PM
Posted by
Daily Value: 2%
Servings: 16
Low-Carb, Low-Sodium
Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 42Daily Value: 2%
Servings: 16
Low-Carb, Low-Sodium
Sugar-Conscious
| Fat | 4g | 7% |
| Saturated | 3g | 14% |
| Trans | 0g | 0% |
| Carbs | 1g | 0% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 0g | 1% |
| Cholesterol | 11mg | 4% |
| Sodium | 82mg | 3% |
| Calcium | 20mg | 2% |
| Magnesium | 6mg | 1% |
| Potassium | 28mg | 1% |
| Iron | 0mg | 0% |
| Zinc | 0mg | 0% |
| Vitamin A | 134IU | 3% |
| Vitamin C | 0mg | 1% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 2µg | 0% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 1µg | 1% |
| Fatty acids, total monounsaturated | 1g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
Have a question about the nutrition data? Let us know.
Exclusive from The Daily Meal
Here's an idea: Do a mix-and-match. Make up a couple of different seasoning mixtures and roast...
Think all club sandwiches are created equal? Think again because this one is a keeper. No...
Deep-frying is a method I prefer to avoid for everyday cooking, but this is one of the dishes for...
Popular Recipes
Emily Jacobs
Taking the foundations of the KFC recipe to heart, we added some natural ingredients to our recipe to create a flavorful gravy that was as close to the real thing as we could get.
INGREDIENTS
- 6 tablespoons butter
- 5 tablespoons minced sage
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 beef bouillon cube
- 2 cups water
- Salt and pepper, to taste
DIRECTIONS
In a microwave or small sauce pan, boil the water and add the bouillon cubes until dissolved.
In a medium-sized sauce pan, melt 2 tablespoon of the butter and sauté the sage, shallot, and garlic until fragrant and the shallot is soft, about 3 minutes.
Season with a little salt and black pepper to taste. Add the rest of the butter to melt and then whisk in the flour, whisking constantly so that the fat and flour are well incorporated and you make a roux. Let the roux cook for 1 minute while stirring, then add the water-bouillon mixture. Whisk to prevent any lumps, and let the gravy cook on medium heat for about 5 minutes until thick and nape.
Recipe Details
Servings: 16Notes and Substitutions:
Special thanks to Emily Jacons of Sage Recipes for helping us test this recipe.
