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Feb 5, 2006 12:10 PM

Difference between Kitchen Bouquet and Gravy Master?

  • c

I use the two interchangably, wonder if anyone else has knowledge of major differences, or specific things for which I should be using each ?

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  1. I use Bisto (chicken and/or beef) for quick lazy gravies. It's a Canadian product and works well for quick mid-week meatloaf/chicken and potatoe meals. I haven't tried the others.


    9 Replies
    1. re: Robert

      I don't even use it for gravy per se, I use it as flavoring/coloring.

      1. re: coll

        I use Gravy Master because my mother, the gravy queen, used it. I just add a few drops to gravy to perk up the color and flavor.

      2. re: Robert

        What is Bisto and how do you use it? Is it a packaged gravy mix??? Where do you purchase it?

        Thanks in advance,


        1. re: salemjan

          Yes, it's a packaged gravy mix, much like the little pack's sold by Knox and Shilling only much cheaper. It comes in a round waxed cardboard container holding 170 grams. It's made in England and Canada. Just mix a spoonful with water and volia' gravy. I mean it's not exactly demi-glace but it's passable. I get it at some of the local (Sacramento) high end grocery stores. It comes chicken and brown. I don't see a web site on the container but I remember doing a goggle search on it that was successful. Good luck.


          1. re: Robert

            An Englishwoman I worked with in Nashville turned me on to Bisto. I reciprocated in a very nice way: she was depending on her mom's sending it to her in a care package, and was bemoaning the fact that she'd run out, and then I found it at my favorite multicultural ethnic foods store down on Church Street! She was astounded...and very happy.

            I use it very sparingly, just a bit to mix with my browned flour. That in a good stout broth/panjuices makes an excellent gravy.

            1. re: Will Owen

              That's no doubt a better way to use it. Like I said I typically use it on a busy weekday night, and it makes everyone happy. I wouldn't use it with a prime rib roast! I think I will make a roux next time and try it that way.

              By the way, I did another Goggle search on it and came up with many hits. I don't know where the original poster is from but I'll bet it's available somewhere in any city of reasonable size.


              1. re: Robert

                I wasn't looking for gravy mix, but thanks anyway. Personally I use Custom brand for that, I prefer it to Knorr or Trio, but they are all OK if you add a little wine and parsley. I use it mainly for French Dip sandwiches, which my husband adores.
                I was just inquiring about Kitchen Bouquet and Gravy Master as a flavoring agent.

                1. re: coll

                  Bisto is not a "gravy mix" per se, but rather a thickening and flavoring agent for use in gravies, where you have some drippings already, or as a thickener/flavoring agent in soups and stews. I use it to thicken my beef stew, and it works quite well.

                  Sorry, can't comment on the OP - Kitchen Bouquet vs. Gravy Master.

            2. re: Robert

              What's the matter with demi-glace? It's designed for exactly the same thing. Get it from:

              More Than Gourmet, 800/860-9385 - their Demi-Glace Gold is the real thing - slight tomato flavor (also available at Dean & Deluca
              Formaggio Kitchen 800/212-3224 - powdered - almost as good as More Than Gourmet

              D'Artagnan 800/327-8246 - frozen - good but delicate.

              Aromont - paste - at Zabar - veal excellent - others only OK

              And I make my own, from 15 pounds of beef bones, cooked down to about 2 cups. It's better than any commercial version. I use a long but easy recipe from Robert Farrar Capon, published many years ago in the New York Times.

        2. Old Post- but definately not interchangeable! Gravy Master Rules. Much richer flavor. Kitchen Bouquet just colors things a bit. Bisto is a powder which thickens and colors - but neither is an equal to Gravy Master (use with corn starch for great gravy). I use in all my gravies, chicken, turkey, beef, even pork. It's caramelized vegetables. And I am a gravy queen - visiting friends say it tastes just like grandma used to make.