*Magic Mix* and Gravy Recipe
Utah State University Cooperative Extension has an amazing recipe called *Magic Mix* (don’t the asterisks make it seem fancier?). It is basically the easiest, most convenient way to start a cream-based soup, a white sauce, other sauces or anything that starts with a roux (a paste made with oil and flour that is the base of many soups and sauces). All it calls for is flour, butter, and powdered milk (this is my other big use for cannery powdered milk. You absolutely cannot taste it). Just mix it in your mixer and store in the fridge.
I have used magic mix to make cream soups like cream of mushroom and cream of chicken (they have wheat and all kinds of chemicals in them), a delicious loaded potato soup, white sauce, and my absolute favorite use, gravy. Gravy and I were star-crossed lovers. I love gravy, but I hate to make it. It’s always lumpy, and that’s embarrassing as a hostess! Growing up we had roast for dinner most Sundays, and my mom made gravy to go with all of it. It was always delicious and lump free. I used to use my immersion blender to make mine smooth, but no more! I promised you a gravy recipe and more uses for cannery powdered milk some time ago, but decided to wait until the gravy holidays approached to tell you my secret. It’s magic mix!
I’ve used magic mix to make gravy to go with roasted chicken, pot roast and of course turkey.
Here’s what you do: Measure out your broth (be it chicken, turkey or roast), pour in a sauce pan, and add 2/3 cup magic mix per cup of broth. Depending on how salty your broth is, you may want to add salt and pepper. Heat on medium and whisk it as it heats. It will come to a boil. I let mine boil for a minute while whisking, then turn it off. Stir in a dash of Kitchen Bouquet (optional). That’s it! *Something important that can affect the quality of your gravy is that I separate out the fat from the broth and use just the broth to make the gravy. Leaving the fat in is tasty, and works when making gravy the traditional way, but it doesn’t work well with this method.
Now here’s the thing with this, everyone is a Goldilocks at heart and likes their gravy a different consistency. Some like it really thick, like me (I want it to stay where I put it and not run into my salad or jello), and some like it thinner. I would start with 1/2 cup magic mix per cup of broth and see how you like that consistency, then add more by 1/4 cup and heat to a boil until you figure out what is juuuuuuuuust right for you.
Here is a link to a booklet of recipes from Utah State, with magic mix and other recipes. For the sake of simplicity, I’ll also put the magic mix recipe here. http://extension.usu.edu/files/publications/publication/pub__3295363.pdf
2 cups NON-INSTANT (cannery) milk OR 4 cups instant nonfat dry milk (basically every other brand)
1 cup butter (room temp is easiest)
1 cup flour or 1/2 cup cornstarch
Mix in your mixer with the whisk attachment until it is all incorporated and looks like cornmeal. Store in the fridge for use.
I actually tried it with butter powder, just to see how it would work, and it worked out fine. That might be the only reason I’d store powdered butter in my food storage. It’s also easier for making magic mix if you don’t have power. You will have to add more water to the sauce when you use the mix.
So there you go! The easiest gravy, and it is so delicious! You will be the Thanksgiving hero with your lump-free gravy, and you won’t have to dirty the blender (or burn yourself) trying to get rid of lumps.