How To Make KFC Sauce
With no pan drippings needed, beef and chicken bouillons give this rich and savory KFC sauce a flavor boost. It’s a tasty condiment just like the original!
Serves:
Ingredients
- 3tbspbutter,divided
- 1small onion,finely chopped
- 5tbspall-purpose flour,unbleached
- 2½cupswater
- 2tspbeef bouillon
- 2tspchicken bouillon
- fresh ground black pepper,to taste
Instructions
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Melt ½ of the butter in a skillet over medium heat. Add onion; cook and stir for about 5 minutes until translucent.
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Heat remaining butter in the skillet over medium heat; whisk in flour to form a thick paste. Continue cooking, whisking constantly, for about 20 minutes until the flour has turned golden brown and begins to smell toasted.
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Whisk water, beef bouillon, and chicken bouillon into skillet until no lumps remain. Add pepper and bring the mixture to a boil. Cook and stir for 8 to 10 minutes until thickened to gravy consistency.
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Use as desired and enjoy.
Recipe Notes
The best way to make a good roux is to use a whisk and make sure the butter does not burn.
Nutrition
- Calories: 244.98kcal
- Fat: 17.64g
- Saturated Fat: 11.03g
- Trans Fat: 0.70g
- Monounsaturated Fat: 4.55g
- Polyunsaturated Fat: 0.78g
- Carbohydrates: 19.39g
- Fiber: 1.41g
- Sugar: 1.56g
- Protein: 3.05g
- Cholesterol: 46.05mg
- Sodium: 514.81mg
- Calcium: 34.12mg
- Potassium: 102.40mg
- Iron: 1.14mg
- Vitamin A: 146.00µg
- Vitamin C: 2.61mg
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