| Place 1 gallon of water and the appropriate quantity
of beef base into a stock pot. Bring up to a boil.
Prepare mushrooms. Fresh mushrooms should be sautéed
or steamed before placing in the sauce.
Using a wire whip, blend the package of Cream Sauce/Biscuit
Gravy Mix with 1 quart of cold water. Stir until smooth.
When the water is at a rolling boil, combine the
mix slurry with the boiling water. Stir until smooth.
Reduce the heat and bring back up to a simmer. Stir
frequently. Add the Kitchen Bouquet if desired. Stir
in mushrooms.
Add the spices. Stir and let sit for a minute. Add
the sour cream. Stir gently to incorporate.
Makes approximately 1 1/2 gallons. |
