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Difference between Kitchen Bouquet and Gravy Master?

coll Feb 5, 2006 12:10 PM

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

  1. m
    muirbeach Feb 15, 2010 06:12 PM

    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.

    1. r
      Robert Feb 5, 2006 01:06 PM

      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
        coll Feb 5, 2006 01:47 PM

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

        1. re: coll
          oldone Feb 6, 2006 08:31 AM

          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
          salemjan Feb 6, 2006 11:19 AM

          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
            Robert Feb 6, 2006 01:23 PM

            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
              Will Owen Feb 6, 2006 05:03 PM

              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
                Robert Feb 6, 2006 07:06 PM

                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
                  coll Feb 7, 2006 05:48 AM

                  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
                    LisaM Feb 7, 2006 08:02 PM

                    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
                KRS Feb 7, 2006 11:39 AM

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

                More Than Gourmet, http://www.morethangourmet.com/ 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.

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