- 4 tbsp. butter or shortening
- 5 tbsp. flour
- 1/4 tsp. sage - OPTIONAL
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 1 beef boullion cube
- 1 chicken boullion cube
- 2 cups water
How to Make It
- 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.
- Serve while hot.
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