Ingredients
4 tbsp. butter or shortening5 tbsp. flour1/4 tsp. sage – OPTIONAL1/4 tsp. garlic powder1/4 tsp. black pepper1 beef boullion cube1 chicken boullion cube2 cups water
Directions
Boil the water and add bouillon cubes; stir until dissolved. Set aside.Add flour, sage, garlic powder and black pepper in small bowl. Mix and set aside.Add butter in saucepan over low heat; heat until butter is melted, stirring as needed.Add flour mixture to melted butter, stirring constantly.Cook until it takes on a golden brown color.Slowly pour the bouillon water to the flour/butter mixture. Stir or whisk constantly to prevent lumps.Turn the heat up to medium and continue cooking until you have a creamy, pourable gravy sauce