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Baby Gravy

Author
Cookinero 1 Mar 2025
9980
Baby Gravy

There are several recipes for baby gravy. The simplest method of preparation includes only 4 ingredients - flour, water, sour cream and salt. This is the gravy that is often served in kindergarten. It is a nutritious sauce for any side dish - mashed potatoes, rice or pasta. The gravy is also suitable for children with allergic reactions or poor appetite.

How to cook Baby Gravy

Step 1

Baby Gravy

Prepare the flour base. Pour the sifted flour into a dry frying pan, fry over medium heat for 5 minutes. Pour in 100 ml of hot water and mix well, add the remaining water and stir constantly to avoid lumps.

Step 2

Baby Gravy

Finish preparing the gravy. Add sour cream to the flour, stir, bring the mixture to a boil and cook for 4 minutes. Salt and cook for a few minutes until thickened.

Baby Gravy - FAQ About Ingredients, Baking Time and Storage

Yes! Plain Greek yogurt or crème fraîche can be used as a 1:1 substitute for sour cream. For a dairy-free option, try unsweetened coconut yogurt or a cashew cream sauce.
Store cooled gravy in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water or broth to restore consistency.
Absolutely! Replace regular flour with a gluten-free all-purpose blend or rice flour. Adjust cooking time slightly, as gluten-free thickeners may behave differently.
Ensure your flour is evenly toasted before adding liquid. Use a whisk and pour water slowly while stirring constantly. A fine-mesh sieve can help smooth any lumps later.
Swap flour with xanthan gum (start with 1/2 tsp) or almond flour. Note that almond flour requires longer cooking and yields a nuttier flavor.
This gravy is versatile! Try it over mashed potatoes, roasted meats, meatballs, or biscuits. It also makes a great base for creamy casseroles or pot pies.
Yes, freeze in portioned containers for up to 2 months. Thaw overnight in the fridge and reheat on low, stirring often. Add liquid if needed to adjust texture.
Double or triple ingredients evenly, but cook in batches if your pan is small. Maintain medium heat and stir frequently for even thickening.
Simmer longer to reduce, or mix 1 tsp cornstarch with cold water and stir it in. For thicker gravy next time, increase flour slightly (1 tbsp at a time) when toasting.

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